Canning Pumpkin Recipes

Steps:

• Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
• Place in large stock pot with 1 cup of water to prevent sticking.
• Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
• Extra water may be added as necessary to prevent sticking.
• After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
• Prepare sterilized jars and lids for canning.
• Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
• When using, use your own pumpkin pie filling recipe.

Steps:

• Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
• Peel and cube.
• Barely cover with water; bring to a boil.
• Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
• Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
• Adjust lids; process.
• Pressure canner, minutes at 10 lbs (pints): 55 minutes.
• Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
• Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.