Canning Pumpkin

Do you love Pumpkin Pie, Pumpkin Rolls, Pumpkin Bread or just about anything that contains pumpkin?  If you do, you will love it even more when you make it from a jar of fresh pumpkin you have canned yourself.  

Canning pumpkins is really easy. Peeling them, not so much, but it can be done with a little patience and know how.  I like doing the small pie pumpkins when possible.  Getting them ready to peel is a quick 4 step process for me.

Pumpkins with a hard rind and stringless, mature pulp are ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

1. Wash the pumpkin and cut off the rind
2. With a very sharp knife, Begin at the top of the pumpkin and slice toward the bottom in one or two inch slices.  Cutting in the grooves is easier.
3. Slice all the way around the pumpkin and then separate the pieces.
4. Take a paring knife and scrape away the pulp and seeds.  (save seeds for baking)

Now with a sharp knife you can peel the thick skin from each slice. Cut them in half if needed for even easier peeling.

If you are going to puree the pumpkin and freeze it you can go one step further and make it even easier to peel.  Put a small amount of water in a bowl and place pumpkin in the bowl.  Microwave for 3 to 5 minutes to soften the skin.  I only do this when I am going to puree it because it will soften the flesh if heated too long.  

Now cut your peeled pumpkin into cubes.  DO NOT PUREE IF YOU ARE CANNING, IT IS NOT SAFE.  THE PUMPKIN IS TOO DENSE AND THE HEAT MAY NOT REACH ALL THE WAY TO THE CENTER OF THE JARS.

Get a pot of water boiling and add the pumpkin to the pot. Boil for 2 minutes.  Fill jars with pumpkin and liquid leaving 1 inch head space.   If you prefer you can raw pack the pumpkin and cover with the boiling water.  I raw packed mine because it cooks quickly and I don't want it turning to mush.

Wipe the rims of your jars with a paper towel dipped in vinegar or hot water.  Place lids and rings on jars and tighten down finger tight. Place jars in canner and process according to charts.

Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	55 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	55 min	10 lb	15 lb
	Quarts	90	10	15

Always vent steam according to your manufacturer directions.  This is usually 10 minutes for the Presto and 7 minutes for the All American.  

Never try to cool your canner down, always let the pressure drop naturally.  Wait 2 minutes after the pressure drops and open the canner.  Wait 10 minutes and then place jars on a towel to cool for 24 hours.

Wash jars, Label Jars.  Store in a cool, dark place.

When ready to use, drain off liquid and puree if needed.

Reference:  National Center for Home Food Preservation Website