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Canned Pumpkins

Canned Pumpkins

Course: Canning and Preserving
Cuisine: American
Keyword: canned pumpkins
Author: Kitchen Nostalgia
Ingredients
  • 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.
Instructions
  1. Wash pumpkins, remove seeds and peel. Cut flesh into 1-inch cubes.
  2. Boil for 2 minutes in water. CAUTION*: Do not mash or puree.
  3. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
  4. Adjust lids and process following the recommendations in Tables.
  5. 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. )