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Canning Cubed Pumpkin

SHARING IS CARING!
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Canning pumpkin is easy and cubed pumpkin is the safe method to can your pumpkins.  It is not safe to puree or make pumpkin butter and you can read about this here.

The hardest bit in canning pumpkin is getting that hard skin off and one suggestion is to use an electric knife – it WILL save your wrists.  My wrists always ache when I take the skin off!

The other way to get the skin off is to put it in the oven for half an hour at 350 before you cut the skin off.  It softens the skin but you might not like how soft it makes the pumpkin.  Let it cool and cube.  You then dont have to do any extra blanching or cooking if you do this.

Steps to canning pumpkin:

  1.  Seed the pumpkin.  (You can save these if you have heirloom pumpkins to replant in the spring).  Or why not roast them?
  2. Take off the skin (tips above)
  3. Cut the pumpkin  into 1″ cubes and put in a stock pot.  Add water and bring to a boil.  Only simmer for about 2 minutes as you are only warming the pumpkin up to put in your jars hot.  If you have already had the pumpkins in the oven to soften the skin, you only need to cube the pumpkin and use the stock pot.  (One less dish to clean 🙂
  4. Take the cubes out and place into jars.  Add salt if you would like to, 1 tsp per quart and 1/2 tsp per pint.  Fill the jar with the cooking water, leaving 1″ headspace. Release any air bubbles as usual.
  5. Wipe the rims of your jars as you dont want any food to stop the seal taking place.  Place the lids.
  6. Process in your canner as usual.

 

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 55 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 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 55 min 10 lb 15 lb
Quarts 90 10 15

Table source

image source

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