Canning Pumpkin and Winter Squash
Canning Pumpkin and Winter Squash
Canning Pumpkin and Winter Squash
Instructions
- 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
Quarts55 min
9011 lb
1112 lb
1213 lb
1314 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
Quarts55 min
9010 lb
1015 lb
15