Recipe by Madeline R.
Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us.
- 4 -6 lbs pumpkin (dark orange type usually seen at Halloween)
- 4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape)
Directions See How It's Made
- 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.