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Nutrition Facts
Serving Size 1 quqrts 605g Recipe makes 6 quqrts)
Calories 181
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 2088mg		59%
Total Carbohydrate 45.7g		15%
	Dietary Fiber 6.0g	24%
	Sugars 10.8g
Protein 5.9g		11%
how is this calculated?

Canning Pumpkin

Recipe #395684 | 4 hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Madeline R.
Oct 20, 2009

Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us.

6 -7 quqrts (change servings and units)

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)

Directions

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.