Canning Pumpkin and Winter Squash

Canning Pumpkin and Winter Squash

Prep Time: 0

Yield: 0

Canning Pumpkin and Winter Squash

Ingredients

Instructions

  1. Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints--an average of 2-1/4 pounds per quart.

    Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

    Procedure: Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

    Adjust lids and process following the recommendations in Table 1 and Table 2.

    For making pies, drain jars and strain or sieve cubes.

    Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints
    Quarts
    55 min
    90
    11 lb
    11
    12 lb
    12
    13 lb
    13
    14 lb
    14


    Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints
    Quarts
    55 min
    90
    10 lb
    10
    15 lb
    15
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