Canning Pumpkin

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READY IN: 4hrs
YIELD: 6-7 quqrts
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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