OK, I have two humungous butternut pumikins, donated by a desperate local shopkeeper (he didn’t think he could sell them, I bought one and he gave me two…

They have reached the stage where they need to be preserved, one was rotting from the top town but the other is OK.

I think I should freeze the pumikin that was going off, at least.

Can I just put them in freezer bags, with a yellow post-it label inside? They don’t have to be in very good nick (firm) when defrosted, as they will be used for baking, mashing or soup.

Dinetta said:

OK, I have two humungous butternut pumikins, donated by a desperate local shopkeeper (he didn’t think he could sell them, I bought one and he gave me two…

They have reached the stage where they need to be preserved, one was rotting from the top town but the other is OK.

I think I should freeze the pumikin that was going off, at least.

Can I just put them in freezer bags, with a yellow post-it label inside? They don’t have to be in very good nick (firm) when defrosted, as they will be used for baking, mashing or soup.

chop into portions and dry freeze on trays until solid , a couple hours..then, if you don’t have a food vac sealer, pack into a zip lock bag and expel as much air as possible, then another zip bag ..double bag it. I’ve done this and I am still using butternut almost 10 months later. Bake/ steam/ cook from frozen.

Happy Potter said:

Dinetta said:

OK, I have two humungous butternut pumikins, donated by a desperate local shopkeeper (he didn’t think he could sell them, I bought one and he gave me two…

They have reached the stage where they need to be preserved, one was rotting from the top town but the other is OK.

I think I should freeze the pumikin that was going off, at least.

Can I just put them in freezer bags, with a yellow post-it label inside? They don’t have to be in very good nick (firm) when defrosted, as they will be used for baking, mashing or soup.

chop into portions and dry freeze on trays until solid , a couple hours..then, if you don’t have a food vac sealer, pack into a zip lock bag and expel as much air as possible, then another zip bag ..double bag it. I’ve done this and I am still using butternut almost 10 months later. Bake/ steam/ cook from frozen.

Thanks Happy Potter, is the double-bagging to ensure there’s no freezer burn?

Dinetta said:

Happy Potter said:

Dinetta said:

OK, I have two humungous butternut pumikins, donated by a desperate local shopkeeper (he didn’t think he could sell them, I bought one and he gave me two…

They have reached the stage where they need to be preserved, one was rotting from the top town but the other is OK.

I think I should freeze the pumikin that was going off, at least.

Can I just put them in freezer bags, with a yellow post-it label inside? They don’t have to be in very good nick (firm) when defrosted, as they will be used for baking, mashing or soup.

chop into portions and dry freeze on trays until solid , a couple hours..then, if you don’t have a food vac sealer, pack into a zip lock bag and expel as much air as possible, then another zip bag ..double bag it. I’ve done this and I am still using butternut almost 10 months later. Bake/ steam/ cook from frozen.

Thanks Happy Potter, is the double-bagging to ensure there’s no freezer burn?

Yes, making sure that no outside air gets in if one loses the seal. Also I forgot to add, dry freeze the portions in a single layer so you can take out just the amount you need.
No probs!

Thanks again :)