When we bought our apples this year in Grandview, we also bought a few pie pumpkins. Mr H loves pumpkin pie, so I deemed it wise to can a few so it would be pie-ready.
Pumpkin is too dense to be canned pureed or mashed. It must be canned in cubes, and processed in a pressure canner. This recipe applies to Winter Squash as well.
Use sweet pie pumpkins. Wash them well.
Cut into 1-inch cubes. Put in a stockpot and fill with clean water. Bring to a boil and boil for two minutes.
In a weighted-gauge pressure canner:
Pints, 55 minutes. @ 0-1,000 ft 10 lbs PSI. Above 1,000 ft 15 lbs PSI
Quarts, 90 minutes. @ 0 - 1,000 ft 10 lbs PSI. Above 1,000 ft 15 lbs PSI.
Here are instructions for a dial-gauge pressure canner.
Enjoy your pumpkin pie this Thanksgiving!
Mrs H
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