My HomeMade canned Pumpkin!

Canning pumpkin

You will need about 2 lb. per quart. Make sure the pumpkin
is completely ripe.

Wash, cut open, take out the seeds(use for pumpkin seeds- clean seeds, soak in salt water brine overnight, strain, put on cookie sheet cook in 350 degree oven for 20 minutes or till dried. )

Back to pumpkins !

Lay pumpkin on a cookie sheet and put in oven at 350 degrees until its soft enough to cut. About 20-30 minutes.

Take out, cool, cut in cubes and put in quarts, fill with water leaving 1 ½ in headspace.
Process in pressure cooker
Quarts: 55 minutes at 10 lbs. pressure
Over 1000 ft. do it at 15 lbs pressure

The reason I cut them into cubes is if you puree the pumpkin it gets so dense that it might not can properly. Although I do can it pureed its *not recommended by the canning people*.

I use this canned pumpkin just like the pumpkin you buy in the cans in the store.

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