Canning Pumpkin

Ingredients

• pumpkin or winter squash
• water
• salt

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.