Canning Pumpkin

Submitted by Lennie

"Directions for canning pumpkin."

 

• Ready In: 1hr 50mins
• Ingredients: 3
• Yields: 1 quart

ingredients

• pumpkin or winter squash
• water
• salt

directions

1. 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.
2. Peel and cube.
3. Barely cover with water; bring to a boil.
4. Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
5. Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
6. Adjust lids; process.
7. Pressure canner, minutes at 10 lbs (pints): 55 minutes.
8. Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
9. 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.