If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.
1. Selection
Select firm, mature pumpkins and winter squash (Acorn, Banana, Buttercup, Butternut, Hubbard, Spaghetti). Do not use pumpkins or winter squash that show signs of decay or mold.
Use 1 ½ - 3 lbs of pumpkin per quart container
Use 3 lbs of winter squash per quart container
Ice (approx. 1 pound/pound vegetables)
2. Equipment
Large cooking pot with lid
Colander
Cutting board
Knife
Vegetable masher
Large container or tub for ice water
Use clean packing containers and materials that are moisture and vapor-proof/resistant:
Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
Vacuum packagingremoves more oxygen than other freezing methods (Refer to manufacturer's instructions.)
3. Prepare Equipment
Before use, wash re-usable containers in hot soapy water and rinse well. Dry.
4. Prepare Vegetables
Thoroughly wash pumpkin or winter squash.
Cut into smaller sections and remove seeds.
Cook sections until soft (fork-tender) in boiling water, steam, microwave, pressure cooker or 350-400°F oven (cut side down).
Remove cooked squash from rind and mash. (Spaghetti squash does NOT need to be mashed.)
Cool thoroughly by placing container with mashed pumpkin or squash in tub of iced water and stirring occasionally to speed cooling process.
5. Pack
Dry Pack-
Pack cooled squash tightly into containers, bags or wrap.
If using rigid containers, leave 1/2 inch headspace.
If using flexible bags or wrap, remove as much air as possible.
Make sure sealing edges are free of moisture or food.
Seal.
6. Store
Label with the name of food, date, and type of pack.
Freeze as quickly as possible to 0°F or below.
For quickest freezing, place containers in single layers in freezer.
Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.