Preserving Hokkaido pumpkins

Hokkaido pumpkin comes from New England, but since time immemorial it was grown in the Far East. It is named after the Japanese volcanic island of Hokkaido, from where it has spread to America.

This type of pumpkin is much smaller than other commonly grown pumpkins in our country. It weighs about 0.7 to 2.5 kilograms. It has a yellow to deep orange or even whitish silver to dark green colour. It has orange flesh. Its taste is sweet, similar to potatoes and edible roasted chestnuts.

The beneficial effects of Hokkaido pumpkin for the human body

Hokkaido pumpkin has a lot of beneficial effects for the human body. It contains a variety of vitamins and minerals, particularly beta-carotene, vitamins B1, B2 and B3 and potassium. Its consumption is in particular recommended for people who suffer from heart, kidney, stomach, spleen and pancreas disease. Pumpkin seeds also help reduce problems with the prostate.

This type of pumpkin is primarily used as a main ingredient in cream soups and sauces or as a substitute for unhealthy attachments, but it also can be preserving. And it's not difficult at all.

Preserving is one of the methods of thermal food preservation. Food in the jar is during this process heated to a temperature of approximately 85 °C. By heated in a glass with tightly closed lid, it will be cooked and pasteurization. After cooling jars, the pressure will decrease, what will create air tightness and pasteurization of food. The food is then protected against contamination by a variety of microorganisms from the external environment. This way you can keep food much longer, without spoiling.

Preserving Hokkaido pumpkins

For preserving Hokkaido pumpkin you need to have a sufficiently large and deep pot or a special canning pot with a thermometer and a grate. Put a clean cloth, or some other piece of fabric at the bottom of the pot. Glasses must be inserted into the pot carefully and can't touch each other. Then pour about half the height of glasses hot water which is than heated to the desired temperature, but it must not never reach boiling point. After the preservation of pumpkin Hokkaido take out the glasses using a special tongs and let them cool on the mat. Once cooled, turn the glasses upside down to be sure that the lid fits tightly enough.

While preserving pumpkin Hokkaido you must be absolutely sure that the fruits are healthy and good quality. Once it has the slightest signs of pest affection it is absolutely unsuitable for preservation. It is also important to wash and dry glasses properly.