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Canning Pumpkin (& Other Winter Squash)
Canning pumpkin can be a bit tricky, but don’t worry—I’m here to walk you through it step by step. There’s currently only one safe method for pressure canning pumpkin, approved by the National Center for Food Preservation, and I’ll walk you through it step by step.
👥 1 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 45 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Preheat a pressure canner to simmering, and prepare jars and lids.
2
Cut pumpkin in half, scoop out seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Be sure to remove all the peel and stringy inside bits.
Pumpkin
3
Bring a large pot of water to a boil and blanch the pumpkin cubes for ⏱️ 2 minutes.
Pumpkin
4
Fill jars with blanched pumpkin cubes and cooking liquid, leaving 1-inch headspace.
Pumpkin
5
Wipe rims, apply lids, and tighten bands to fingertip tight.
6
Load jars into a pre-heated pressure canner and screw down the lid. Vent steam for ⏱️ 10 minutes, then add the canning weight and bring the canner up to pressure. Once at pressure, process pint jars for ⏱️ 55 minutes and quart jars for ⏱️ 90 minutes. The times are the same at every altitude, but pressure increases at higher elevations. See the notes below.
7
Allow the canner to cool naturally, then remove jars and let cool completely.
8
Once the jars are cooled completely, check seals, label and store the jars on your pantry shelf. (Remove the rings for storage.) Any unsealed jars can be re-processed or stored in the refrigerator for immediate use.
Nutrition Facts
calories
15 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
2 g
sodium Content
1 mg
protein Content
1 g
carbohydrate Content
4 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.01 g
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