Canning Pumpkin

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.

Ready In:
4hrs
Yields:
Units:

ingredients

  • 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

  • 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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RECIPE MADE WITH LOVE BY

@Madeline R.
Contributor
@Madeline R.
Contributor
"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."
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  1. 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.
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