Pumpkin Puree for Freezing

1. 1 Pumpkinpack 1 kg ≈ $2.80 350 g
2. 2 Lemon≈ $4.70 per kg 15 g
3. 3 Sugar 10 g
4. 4 Salt 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and seed 350 g pumpkin¹, cut it into 4 cm pieces, place on a parchment-lined baking sheet, and bake at 190 °C for 30–35 minutes until tender.

2. Blend the pumpkin¹ into a smooth puree, then add 15 g lemon² juice, 10 g sugar, and 1 g salt.

3. Transfer the puree to a saucepan, add 30 ml water, bring to a boil, and cook for 5 minutes, stirring.

4. Let the puree cool uncovered to room temperature for 30–40 minutes.

5. Spoon into clean 250 ml containers or jars, leaving 2 cm headspace, as the puree expands when frozen.

6. Store in the freezer for up to 6 months or in the refrigerator for up to 5 days, and thaw overnight in the refrigerator. Do not can pumpkin¹ puree for pantry storage, as boiling water does not kill spores in a dense, low-acid mixture.