Canning Pumpkin

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“Directions for canning pumpkin.”
1hr 50mins
1 quart

Ingredients Nutrition


  1. Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
  2. Peel and cube.
  3. Barely cover with water; bring to a boil.
  4. Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
  5. Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
  6. Adjust lids; process.
  7. Pressure canner, minutes at 10 lbs (pints): 55 minutes.
  8. Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
  9. Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.

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