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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 the recommended method.
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:
Caution: Do not mash or puree.
Source: "Complete Guide to Home Canning", Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.
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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