Canning Pumpkin

Directions

1. 1
   Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
2. 2
   Peel and cube.
3. 3
   Barely cover with water; bring to a boil.
4. 4
   Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
5. 5
   Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
6. 6
   Adjust lids; process.
7. 7
   Pressure canner, minutes at 10 lbs (pints): 55 minutes.
8. 8
   Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
9. 9
   Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.