Canned Pumpkins
- pounds small size pumpkins or squash – an average of 16 is needed per canner load of 7 quarts; 10 pounds per canner load of 9 pints – 2-1/4 pounds per quart.
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Wash pumpkins, remove seeds and peel. Cut flesh into 1-inch cubes.
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Boil for 2 minutes in water. CAUTION*: Do not mash or puree.
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Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
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Adjust lids and process following the recommendations in Tables.
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For making pies, drain jars and strain or sieve cubes. Puree in a food processor. (The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months. )
| Table 1. Recommended process time in a dial-gauge pressure canner. | ||||||
|
Canner Pressure (PSI) at Altitudes of |
||||||
|
Style of Pack |
Jar Size |
Process Time |
0 – 2,000 ft |
2,001 – 4,000 ft |
4,001 – 6,000 ft |
6,001 – 8,000 ft |
|
Hot |
Pints |
55 min |
11 lb |
12 lb |
13 lb |
14 lb |
|
Quarts |
90 |
11 |
12 |
13 |
14 |
|
| Table 2. Recommended process time in a weighted-gauge pressure canner. | ||||
|
Canner Pressure (PSI) at Altitudes of |
||||
|
Style of Pack |
Jar Size |
Process Time |
0 – 1,000 ft |
Above 1,000 ft |
|
Hot |
Pints |
55 min |
10 lb |
15 lb |
|
Quarts |
90 |
10 |
15 |
|
*Caution: According to The National Center for Home Food Preservation:
“Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash… The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.“…
It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash.” Read more about the caution…
Adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 1994.
From about 1954 to 1964 era: My elder sister made this for her kiids! I don’t remember it so I am posting it to see if anyone has an answer for this Question; “When my children were small, I used to put a can of either CONDENSED milk or maybe it was EVAPORATED milk, in a pan of water on the stove and boil the water,…..and here I go again….I CAN NOT REMEMBER for how long, nor can I remember puncturing the top of the can, and I do not THINK I did…..anyway…..it turned out to be a thick substance… Read more »
This what you are talking about is Dulce de leche (milk caramel sauce) prepared by slowly heating a can of condensed milk (condensed milk = sweetened evaporated milk) for many hours until it thickens, and the sugar in the milk caramelizes.
See instructions here: http://en.wikipedia.org/wiki/Dulce_de_leche.
Dulce de leche is used to flavour cakes, pancakes and ice creams. It also provides the “toffee” part of English Banoffee Pie.