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Canning Cubed Pumpkin

Canning Cubed Pumpkin
By Anne Landefeld on Monday, September 9, 2013 at 12:25am
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. Option: Can be cooked unpeeled and peeled after if you choose. It is easy to peel after.
4. Cut flesh into 1-inch cubes.
5. Boil 2 minutes in water.
6. Fill jars with pumpkin cubes and cooking liquid, leaving a 1-inch headspace.
7. Put on lids and tighten.
8. Process the filled canning jars following the recommendations in Table 1 and Table 2.
For making pies, drain jars and strain or sieve cubes. Then mash or puree.
CAUTION: Do not mash or puree before canning since the pumpkin is so dense the heat temp doesn’t reach the center.
TABLE 1Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner.
Style of Pack – Hot
? Jar Size – Pints
? Process Time: 55 min
? Canner Pressure (PSI) at Altitudes of:
? 0 – 2,000 ft: 11 lb
? 2,001 – 4,000 ft: 12 lb
? 4,001 – 6,000 ft: 13 lb
? 6,001 – 8,000 ft: 14 lb

If doing quart size jars: Just increase the process time to 90 minutes; all the pressure times stay the same.
TABLE 2
Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner.
Style of Pack – Hot
? Jar Size – Pints
? Process Time: 55 min
? Canner Pressure (PSI) at Altitudes of:
? 0 – 1,000 ft: 10 lb
? Above 1,000 ft: 15 lb
If doing quart size jars: Just increase the process time to 90 minutes; all the pressure times stay the same.

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