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Canning Cubed Pumpkin

You can, of course, buy pumpkins and use them for canning. But, the best tasting pumpkins are always the ones you grew yourself.  They are sure a lot better than store bought, canned pumpkin.

Note: The USDA does not recommend that you puree pumpkin prior to canning. Canning pumpkins in cubed form, is recommended.

Quality: When canning, always use sound, healthy fruit. Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality, for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products for both eating fresh and for storing by canning.

How to Can Cubed Pumpkins:

  1. Wash the fruit.
  2. Remove the seeds and pulp.
  3. Cut the pumpkin into 1-inch- wide slices, and peel.
  4. Cut flesh into 1-inch cubes.
  5. Boil 2 minutes in water.
  6. Fill jars with pumpkin cubes and cooking liquid, leaving a1-inch headspace.
  7. Put on lids and tighten.
  8. Process  the filled canning jars following the recommendations in Table 1 and Table 2.
  9. For making pies, drain jars and strain or sieve cubes. Then mash or puree.

Caution: Do not mash or puree.

Table 1. Recommended process time for Pumpkin and Winter Squash 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
Quarts
55 min
90
11 lb
11
12 lb
12
13 lb
13
14 lb
14

Table 2. Recommended process time for Pumpkin and Winter Squash 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
Quarts
55 min
90
10 lb
10
15 lb
15

Source: "Complete Guide to Home Canning", Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.


More Information:

Pumpkin Puree

To find information on how to properly and safely can fruits and vegetables, see All About Canning by The Gardener's Net, one of the best gardening sites online.

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints--an average of 2-1/4 pounds per quart.


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Jello & Muffin Molds

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