How to Can Pumpkin & Squash

Canning pumpkin can be an enjoyable pastime for a weekend afternoon.

If you have a lot of pumpkins or winter squash in your garden, can them for making pies or other recipes during the holidays. However; don't can mashed or pureed pulp. The pH of the pulp has too little acid for this type of preparation. Food science specialists recommend freezing and specific pressure canning methods. These recommended pressure canning methods have been proven to make a safe product. The technique requires simple, but specific preparation methods and pressure settings. Luckily, the process is not very complicated and can be completed in less than two hours. Does this Spark an idea?

Print this article

Knife
Cutting board
1-qt. glass canning jars
Canning lids and rings
Large stock pot
Pressure canner
Jar tongs
Tongs
Timer

Instructions

- 1
  
  Canning involves jar sterilization and cooking the product inside the jar.
  
  Wash the pumpkins and place them on a cutting board. Cut them in half and remove the seeds. Cut each half into pieces that fit into a large stock pot for cooking. Add enough water to the pot to cover the pumpkin pieces. Boil until the pumpkin is tender (but not cooked to mush), then take out the pieces to cool a few minutes. Reserve the water for use later.
- 2
  
  Sterilize the jars, lids and lid rings in boiling water while the pumpkin pieces cool. Boil for at least 15 minutes and remove them with a wooden spoon or tongs. Cut the pumpkin from the rind and cut each piece into smaller 1-inch cubes. Place the cubes in the sterilized jars, leaving a 1-inch space at the top. Loosely fill the jars; do not pack the cubes. Fill the jars with the boiling liquid to 1-inch below the jar rim. Clean the top of the jar with a clean paper towel where the lids are to be set. Place the lids on the jars and screw on the lid rings.
- 3
  
  Place the filled jars in the pressure canner with jar tongs. Add 3 inches of hot water to the canner. Place the lid and seat it into the grooves. Heat the water, leaving the pressure valve off or vent open, depending on the style of canner. Let steam escape from this valve or vent hole for 10 minutes to purge air from the vessel. Either close the valve or put the pressure gauge over the vent hole. Allow the pressure to reach at least 12 psi, if your elevation is less than 4,000 feet. For higher elevations, use a minimal pressure of 14 psi. Set the timer for 90 minutes.
- 4
  
  Turn off the stove burner and allow the pressure to drop naturally. Open and remove the lid once the pressure reaches zero. Avoid escaping steam when removing the lid. Take the jars out of the canner with the jar tongs and put them on a cloth or board. In the next 15 to 30 minutes, note the popping of the lids as they become sealed. The lids will be indented inward if the seal is made properly.

Tips & Warnings

Pie varieties of pumpkin make a superior product. These pumpkins are quite a bit smaller than the Halloween pumpkins used for carving.
If you use old jars, inspect them for chips and damage; do not use them if they are flawed.
The method of canner sealing varies with the manufacturer. Read the instructions before using.
Canned food can be stored in a refrigerator or in a dark, cool basement.
For jars that do not seal, remove the lid and inspect the jar to see if it is chipped or has some pumpkin pulp present. Re-process if it needs to be cleaned. If the jar is damaged, transfer the pumpkin to another sterilized jar and reprocess.
Do not reuse old lids.
Before using stored canned food, inspect the product color and the seal of the lid. If either has changed, discard the jar.