Madeline R.'s Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
- 2Place in large stock pot with 1 cup of water to prevent sticking.
- 3Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
- 4Extra water may be added as necessary to prevent sticking.
- 5After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
- 6Prepare sterilized jars and lids for canning.
- 7Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
- 8When using, use your own pumpkin pie filling recipe.
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Nutritional Facts for Canning Pumpkin
Serving Size: 1 (3632 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 181.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 15.1 mg
- Total Carbohydrate 45.6 g
- Dietary Fiber 6.0 g
- Sugars 10.7 g
- Protein 5.9 g