The process is fairly easy. Young shoots should be broken in tiny picies, idealy crushed and covered with sugar, making layers will guarantee all schoots covered, that prevents them froim getting spoiled. I use some bee pollen additionaly. General proportions of sugar to plant material should be around 1:1
After 2-3weeks I'm going to press shoots out and pasteurize produced sirup in a glass bottle. This is the first time I do this, hopefully it'll work, I'll share progress in following weeks.
As for pumpkins I don't have very big expectations, next year I'll work harder on these :)