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Home > Canning > Canning Specifics
Canning Pumpkin and Winter Squash
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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