Canning Pumpkin

1. 1

   Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.

2. 2

   Place in large stock pot with 1 cup of water to prevent sticking.

3. 3

   Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.

4. 4

   Extra water may be added as necessary to prevent sticking.

5. 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. 6

   Prepare sterilized jars and lids for canning.

7. 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. 8

   When using, use your own pumpkin pie filling recipe.

No additional tips available.