Pumpkin is a truly universal vegetable, it»s just a pity that few people know about it.
As Yulia Arkhipova, an expert at the online publication BelNovosti, explained, pumpkin is good for freezing, making jam and desserts, and also for eating it fresh.
Therefore, be sure to keep some of the harvested crop fresh, so that you can later make juice, stews, casseroles, vegetable side dishes, and add it to porridge.
The other part – damaged fruits and those without stalks, send to the freezer, after cutting into cubes, packing in bags or containers.
Such preparations are also suitable for stews or baking.
Be sure to make preserves from pumpkin – jam is especially tasty, for which you will need 1 kg of pumpkin pulp, 1 lemon, 1 kg of sugar and cinnamon with ginger to taste.
Cut the products into pieces and simmer over low heat until the juice begins to stand out, then cook for 20 minutes, cool for 2-4 hours, cook for another 20 minutes and roll up.
Another way to use the harvest is to dry it. Later, dried pumpkin can be added to soups, stews and other dishes. You can dry the pumpkin pieces in a dehydrator or oven.
