How To Can Fresh Pumpkin ~ Pressure Canning

Pick up some beautiful fall pumpkins for your next canning adventure. Small pie or sweet pumpkins work best. Your home canned pumpkin is perfect for all of your fall pumpkin baking :)

Peel and cut pumpkin flesh into 1" cubes (I used 3 small pumpkins)
Cover with water in a stock pot and boil for 2 minutes

Fill hot jars with pumpkin chunks then cover with cooking liquid leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints for 55 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

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Recipe Source: nchfp.uga.edu/how/can_04/pumpkin_winter_squash.…

My Canning Playlist: youtube.com/playlist?list=PL1Xst9hUGlmtyRAVpFHK…

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Enjoy!
xo~Carol

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