Canning Pumpkin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• pumpkin or winter squash
• water
• salt

Recipe

• 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 peel and cube.
• 3 barely cover with water; bring to a boil.
• 4 pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
• 5 cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
• 6 adjust lids; process.
• 7 pressure canner, minutes at 10 lbs (pints): 55 minutes.
• 8 pressure canner, minutes at 10 lbs (quarts): 90 minutes.
• 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.