Canning Pumpkin

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

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)

Recipe

• 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.