Michigan State University Extension
Preserving Food Safely - 01600162
10/13/97

FREEZING PUMPKIN

  Select  full-colored, mature pumpkin with texture that  is
fine rather than coarse and stringy.                        

  Wash,  cut  into quarters or smaller  pieces,  and  remove
seeds.  Cook pumpkin pieces until soft in boiling water,  in
steam, in a pressure cooker or in an oven.                  

  Remove  pulp from rind and mash  or  press it   through  a
sieve.                                                      

  To  cool,  place  pan  containing  pumpkin  in cold water,
stirring occasionally.                                      

  Pack  into containers, leaving 1/2-inch  headspace.  Seal,
label and freeze.                                           

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