Many years ago we were blessed when some friends gave us several really nice Cushaw pumpkin seedlings. They started those seedling with seeds they had saved from their cushaw pumpkins the year before.
Along with those seedlings they gave us a delicious pumpkin pie recipe. We planted them in our garden and they thrived. Every year since we have been saving seeds and growing our own cushaw pumpkins to make pumpkin puree and freezing it in jars.
UPDATE: I originally wrote this post back in 2014. It is now 2026 and I still freeze pumpkin puree. I have switched to vacuum sealing but not because I had issues with the jars breaking or anything like that. I smply did not own a vacuum sealer back then so jars made sense. My vacuum seal backs take up less space in the freezer and I’m not using jars for this when I could be using them for something else. The jar method is still very valid and I would definitely use this method if I needed to again.
We use the puree to make that pumpkin pie and a few other pumpkin dishes like pumpkin muffins. It is so nice to have a homegrown convenience food on hand when you get a hankering for something delicious.
How to Make and Freeze Pumpkin Puree in Mason Jars
Cushaws don’t look like ordinary pumpkins. They are not orange. They are long and have green and white stripes. I think they are technically considered a gourd but everyone calls them a pumpkin. You can use any variety of pumpkin or sweet gourd for your puree.
While we love Cushaw pumpkins, there are many varieties of pumpkins that can be used to make and preserve pumpkin puree from.
I suggest a pie variety pumpkin as they are naturally sweeter and have better flavor than a field pumpkin. Another thing to consider is curing your pumpkins before preserving them. This will lead to a much sweeter, richer puree. Fresh pumpkin can be used but the starch levels will be higher and the sugar lower.
We love our pumpkin pie around here so we like to have plenty of puree ready to go whenever we decide we NEED some pumpkin pie!
Key Takeaways-
- Learn when to freeze pumpkin vs when to can pumpkin
- Learn how to prepare a pumpkin for pureeing
- Learn how to process the pumpkin innards
- Learn how to bake a pumpkin properly
- Learn how to properly jar pumpkin puree for freezing
- Learn how long frozen pumpkin puree will keep in a freezer
Canning vs pureeing pumpkin
In the past, we have pressure canned our pumpkin puree. Several years ago, I did some research online and found out that canning pureed pumpkin is no longer considered a safe means of preserving pumpkin.
They (whoever “they” are) have not established a safe canning length to be sure all of the thick puree reaches a high enough temperature for long enough to remove the risk of contamination.
It is safe to pressure can pumpkin cut into cubes but not pumpkin puree. With this new information we decided to start freezing our puree rather than canning it.
Now, I can be a bit of a rebel canner and I’m not fully convinced about the safety or lack thereof in canning pumpkin puree but for the sake of erring on the side of caution, I choose to freeze my pumpkin puree.
Equipment and supplies needed to process and puree pumpkins
A large sharp knife for cutting the pumpkin
A large cutting board to cut the pumpkin on
A sturdy spoon to scoop out the seeds and guts
A large baking sheet for baking the pumpkin on
A large bowl to put the pumpkin meat in
A blender or stick blender to puree the pumpkin meat
Quart jars and jar lids to freeze the pumpkin puree in
A Canning funnel to fill the fars with pumpkin puree
Prepare the pumpkin for pureeing and freezing
The first step is to wash and rinse the outside of the pumpkin to be sure it is really clean and there is no dirt or contaminants on it before cutting into it. The last thing you want is to realize your yummy pumpkin had dirt all in it.
Some pumpkins can be a bit tough to cut so use a good sharp knife and keep your fingers out of the way of the blade. Contaminating your pumpkin with blood may actually be the last thing you want.
Next, I (or someone with bigger muscles than I have) cut the pumpkin in half (lengthwise if you are using and elongated or gourd style pumpkin). This takes a bit of strength and pressure so again, just be cautious when using knives.
After splitting the pumpkin in half, I scoop the seeds and pulp out into a bowl. A sturdy spoon, ladle, or an ice cream scoop works great for this. You want to remove all the seeds and as much of the “stringy” guts as possible. This will help you to end up with a cleaner end product.
Wait! Don’t throw those seeds away. Be sure to keep them so that you can save some to plant more pumpkins next year and roast some for a delicious and healthy snack for later. I absolutely love pumpkin seeds! If you’ve never tried roasting pumpkin seeds, you are missing out. Go ahead and try it (using my recipe and tutorial) and you’ll thank me later!
The fourth step is to get the pumpkin nice and soft for puréeing. There are several methods that can be used to accomplish this. We have found our preferred method is baking them in the oven. We just find the baking method to be simpler and less messy.
We have boiled pumpkins in the past but have found baking them works better for us. To do the boiling method, you will cut off the peels and cut the pumpkin into 1″ cubes. Boil the cubes until soft enough for a fork to easily go all the way through them.
One way isn’t right or wrong, it’s just a personal preference.
To bake them, lay the pumpkin halves cut side down on large cookie sheets and bake them on the center rack at 350° for about an hour and twenty minutes. Smaller pumpkins need to bake for about an hour.
Once the pumpkins are tender and soft when poked with a fork, they are finished baking and ready to be removed from the oven.
After removing the pumpkins from the oven and allowing them to cool down it is time to remove the meat from the skins by scraping it into a large bowl.
For the fifth step, the meat of the pumpkin needs to be pureed. You can use an immersion blender, a regular blender, food processor, or even a potato masher for this job. The goal is to get that pumpkin as pureed as possible.
Sixth step! It is time to fill your jars with the puree. A canning funnel is a great tool to make filling the jars simple less messy. Quart size jars work great, be sure to leave over an inch of head space. That is very important! In fact, that is one of the most important things to ensure your success and no jars breaking.
Freezing pumpkin puree in mason jars
You may be concerned about freezing in jars that are not labeled as freezer safe but I assure you that it can be done.
While it is best to try and use large mouth jars, I have used regular mouth jars and as long as I follow the steps below, I have no issues. I would encourage you to use hight quality jars as well like Ball brand or Azure Standard. Off brand jars tend to have thinner glass and don’t hold up as well. I also follow that for canning, not just freezing.
The key to avoiding breakage is it to be sure to leave enough headspace in the jar (at least an inch) to allow the liquid to expand as it freezes. That’s why i emphasized this earlier.
The other super important step is to make sure that jars are very cold when put into the freezer. I cool mine in the fridge overnight before freezing. I highly suggest going this route.
I also don’t fully tighten the lids until they are fully frozen. This will allow the puree to expand and if a jar was overfilled, it is better for it to leaf out of the top than break the jar.
This has worked great in my experience! I have not had any jars break on me and I’ve been doing this for years.
Storing Pumpkin Puree in the Freezer
After your jars of pumpkin puree are fully frozen, check them to be sure they didn’t crack and tighten your lids. This pumpkin puree will last in the freezer for 24 months! That’s a great length of time. I don’t think we can keep it for that long due to using it up so fast!
How to that frozen pumpkin puree
Now, the only downside to freezing pumpkin puree is that you have to plan ahead to use it. I tend to like to make things on a whim so this is a little tricky for me. There are a couple of methods of thawing pumpkin puree safely.
The first method is to simply place the pumpkin puree in the fridge. It should be fully thawed in 24-48 hours. This is definitely the longest method.
Option two is the thaw it in a cool to lukewarm water bath. This can be a little tricky when thawing in a jar because you don’t want the temperature difference of the water to cause the jar to break. I’ve never actually tried this so I’m not sure how long it would take but I’d say several hours. If you vacuum seal the pumpkin puree, this will only take about half an hour.
I have also sat the jar out on the counter for several hours to thaw. That is not considered a “safe” practice so I am not telling you to do this or advocating for it. I’m simply telling you that I have done this many times and never had an issue with it. Do with this information what you will.
When the pumpkin puree is thawed you may notice that it has some separation. The water in the pumpkin will often separate from the meat quite a bit. I like to just drain the water off so my puree is nice and thick. It can also just be stirred back together to reincorporate the puree.
The whole process is quite simple, it just takes a bit of time. It is totally worth it to me to preserve those beautiful pumpkins to enjoy eating year round. This is a great way to know where my food came from and exactly what is in it. To me that is proceless!
While I cannot guarantee that your jars will not break, I have not had any breakage. The key is cooling your puree completely before freezing along with leaving an inch or more of head space in the jar. Also, use hogh quality jars.
Your frozen puree should stay good for use for at least 24 months.
I would not recommend canning puree as it is no longer considered safe to do so. You can however, can cubed pumpkin instead.
You will need to plan ahead and allow the pumpkin to thaw out first. You can do so by placing the jar in the fridge for 24-48 hours or by setting out on the counter for several hours.
You can definitely use store bought pumpkins for preserving. I find that homegrown pumpkins have a lot more flavor than store bought.
Yes! You can use whatever works best for you. Freezer bags, vacuum seal bags, freezer container, etc…. all work well for freezing pumpkin puree.
This is a great idea – thanks for the okay to freeze the puree in mason jars. I’ve always done it in ziplock bags because I was worried about the breakage.
It’s good to know about the cushaws. I’ve never grown them before. Are they resistant to the squash bug?
Just be sure to leave plenty of head space for it to expand as it freezes. 🙂
They are very resistant to pests, it is great. Just plant them and let them go. 🙂
I have just learned to can some things late this summer. It was a pricey investment to get started and I was very fearful of pressure canners as I have heard horror stories over them exploding. Well, I bought a dvd on canning and it was such an encouragement that I jumped in. I made one mistake. Not buying enough mason jars. I have canned pinto beans, lima beans, apple sauce, apple butter, carrots and tried apple jelly. You have just inspired me to try pumpkin! 🙂
I love canning! 🙂 let me know how the pumpkin goes.
Is it OK to hot water bath can pumpkin puree? My freezer is full!
The USDA does not recommend water bath or pressure canning pumpkin puree. You can cut the pumpkin into 1 inch cubes and pressure can them. They are not acidic enough to water bath. Hope this helps! 🙂
I’m glad to learn about the cushaw pumpkins. I’ll keep an eye out for tham!
Having frozen in jars before, and having found cracked jars in my freezer, may I suggest slipping the jars into the a shank of an old socks to help protect them from bumps in the freezer. This also has been suggested for full canning jars stored on shelves in areas prone to earth quakes etc.
For Rhonda – Puree is not recommended for canning because of the density and heat not reaching the center of the food properly – even in a pressure canner. All canning information I’ve ever seen recommends canning cubes and pureeing later. I admit to feeling relieved to see this article freezing the product.
Jar breakage during freezing is usually due to using regular mouth canning jars. It is recommended to use the wide mouth canning jars for freezing as the glass is tempered at a higher temperature and is stronger……….according to http://nchfp.uga.edu/how/freeze/containers.html
So I read this post because I was wondering if you were going to can your puree. Glad to see that you froze it 🙂 I have planted Cushaw for other people before, but not for ourselves. I was prompted to do some more research on it and learned a few more fun fact! Thanks
Does this type of pumpkin not last long when not processed at all, but just kept in a cool place? We keep our winter squash on a shelf in the basement, and they usually last for months.
They will keep through the winter. We just don’t have a good spot for them so I go ahead and purée and freeze all at once. 🙂