Canned Pumpkin

Home canned pumpkin is so basic. Two ingredients, pumpkin and water. That’s it. How much more natural can it get?

2 ½ - 3 lb pound pie pumpkin will yield 5 pints of cubed canned pumpkin.

Ingredients

Yield - 10 - 500mL jars

5 to 6 Pie Pumpkins
Water for boiling

Directions

1. Fill pressure canner with 2 or 3 inches of water. Heat to a simmer.

2. Heat water to a simmer in another large pot or boiling water canner. Place 10 clean warm 500 mL mason jars on a rack in the canner. Cover with simmering water.

3. Place SNAP LIDS in a bowl of warm water. Keep both jars and lids heated until ready to use.

4. Cut pumpkin in half and scoop out the seeds and stringy bits.

5. Slice into 1 inch strips. Peel. Cut into 1 inch cubes.

6. Place in a pot of boiling water. Boil 2 minutes.

7. Using a slotted spoon, scoop out pumpkin and place in clean, sterilized jars, packing to within 1 1/4 inches from the top rim. Cover pumpkin with the cooking liquid leaving 1 inch of headspace at the top of the jar.

8. Remove air bubbles, adjust headspace and wipe jar rims. Add heated metal lids and screw bands. Tighten until finger tip tight. Place jar on rack in pressure canner.

9. Lock pressure canner lid in place. Vent steam for 10 minutes. Place the counterweight or weighted gauge on vent, bring pressure to 10 pounds (adjusting for altitude). Process for 55 minutes for pints and 90 minutes for quarts in a dial gauge pressure canner at 11 pounds pressure (adjusting for altitude) or in a weighted gauge pressure canner at 10 pounds pressure (adjusting for altitude). Turn off heat.  Wait for the pressure to drop to zero on a dial gauge or when no steam escapes when weight on weighted gauge canner is nudged, before removing the cover.  Always tilt the cover away from your face when removing the cover from the canner.  Remove jars with a jar lifter, without tilting, to a protected countertop.

10. Cool upright for 24 hours.  After cool, check that the jars are sealed.  Sealed jar lids curve downward.  Clean, dry and label with contents and date. Store in a cool, dark place.  Important - Never puree pumpkin before canning as the internal temperature will not get high enough inside the jar to kill off bacteria.

Tip - Use only pie pumpkins for your baking projects. The large jack-o-lantern pumpkins 🎃 available around Halloween are not meant for canning or baking. They are tasteless and stringy.

Tip - Never puree pumpkin before canning. The pumpkin in the centre of the jar may not heat to the temperature required to kill off harmful bacteria. Puree the pumpkin once you are ready to use it.

*Altitude adjustment for pressure canner