Canning Pumpkin

------------------------ Sponsored Ads -----------------------

Oh my what to do with all these pumpkins? You can only make so much pumpkin pie before your family starts to give you funny looks. So I decided canning pumpkin is probably a better option.

You can your fresh pumpkin, and just drain the contents when you need to use the pumpkin for pumpkin pie or other recipes. We will be canning your pumpkin using a pressure canner.

Canning Pumpkin

---------------------- Sponsored Links ----------------------


Here’s What You’ll Need:

  • fresh pumpkin
  • sharp knife
  • pressure canner
  • jar lifter
  • canning funnel
  • dish towel
  • large pot
  • canning jars with lids
  • 1 tablespoon salt (optional)

Step By Step Instructions:

1. Peel and cut your pumpkin into cubes.

2. Place your cubed pumpkin into a large pot with boiling water, and boil for about 2 minutes.

3. Before you shut the lid you can add the salt. This is optional.

4. Once the pumpkin is cooked for 2 minutes. Remove it from the pot and drain it.
Keep some of the liquid for your canning process.

5. Make sure your jars and lids, are washed rinsed and kept warm until you begin
packing the pumpkin into them to 1″ of the top of the jar.

6. You can pour the drained liquid from step 4 or plain boiling water, into your jars
with the pumpkin. Fill up to 1″ from the top of the jar.

7. Use a spatula to release any air bubbles, wipe your rims before placing a lid on the jar.

8. Wipe the outside of the jar too with a kitchen towel before placing them into the pressure canner.

9. Process your jars in a pressure canner at 10lbs of pressure for 55 minutes, if you
are using pints. For your quarts process for 90 minutes.

10. Remove from canner and let the jars cool and seal. Store away in a cool dry place.

It is not recommended for health reasons to can pumpkin puree or pie filling.

You can also watch the video below, on canning pumpkin…


------------------------ Sponsored Ads -----------------------