Canning Pumpkin

Name: Canning Pumpkin
Ingredients: 4 -6 lbs pumpkin (dark orange type usually seen at Halloween); 4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape)

2 ingredients

8 steps

Ingredients

4 -6 lbs pumpkin (dark orange type usually seen at Halloween)
4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape)

Directions

1

Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
2

Place in large stock pot with 1 cup of water to prevent sticking.
3

Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
4

Extra water may be added as necessary to prevent sticking.
5

After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
6

Prepare sterilized jars and lids for canning.
7

Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
8

When using, use your own pumpkin pie filling recipe.