Canning Pumpkin

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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