Monday, November 22, 2010

Cinderella's Pie Pumpkin

Dear wintery friends,

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.

Clean out the seeds (save them for roasting!). 

Slice open and peel. 

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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