How can pumpkin

For more information, please read my Affiliate Disclosure. Learn how to can pumpkin at home using a pressure canner. Make your fall pumpkin and squash harvest shelf stable and ready to use all year long by following this easy recipe for home-canned pumpkin or winter squash. It hardly needs to be said that anything with the word pumpkin in it is a much anticipated fall favourite.

An icon of sweater season, pumpkin and pumpkin spice has come to symbolize comfort and warmth and wholesomeness as we cozy up in our cable knits and enjoy brisk walks through fallen leaves on a crisp autumn day. Another reason why you might want to can pumpkin is for convenience. All you need to do is crack open a jar, strain out the liquid and toss your cubed pumpkin into a stir-fry, a pot pie, a pasta dish or simply enjoyed with a little butter as a side dish.

The only safe way to can pumpkin or squash at home is in a pressure canner in cubed form. This is the most tedious part of the whole process as you need to slice, peel and gut your pumpkins before cutting them up into cubes. Save the seeds for eating later! Next, cut each half into slices approximately one-inch thick. I cut each half of a 5-pound pie pumpkin into 8 slices, giving me 16 slices total. If your pumpkin is smaller you might opt to cut each half into 4 or 6 slices. Use your discretion.

Next, use a vegetable peeler to peel the hard skin off each slice. I find it much easier to slice and then peel, rather than peel first, as I can get all of the skin off without leaving spots behind that were hard to get at with the peeler.

Once your pumpkins are sliced, chop the slices into one-inch cubes. Sorry for yelling;. Fill jars with hot tap water to keep them warm or keep them hot in the dishwasher if using. It takes a lot of water to can in a water bath canner, but just inches of water for pressure canning.

Go ahead and put your water in now but leave the heat off. Transfer pumpkin cubes to a large, stainless steel pot and cover with water.

Bring the water to a boil and boil for 2 minutes. Get hot jars ready for packing on a towel on the counter. Never put hot jars on a cool countertop as it can crack the jar. Use a slotted spoon to transfer pumpkin from the pot to the jars. I love my canning funnel too, and it works really well for canning pumpkin so the cubes all make it into the jar. Fill jars up, leaving a generous one-inch headspace.

Pour the boiling water from your pot over top of pumpkin cubes and leave one inch of headspace. Use the end of a wooden spoon or a rubber spatula or this handy bubble remover tool that I really want for Christmas… hint to family members reading this; and slide it around the jar to release any trapped air bubbles.

Wipe rims, put new lids on jars and screw bands down. You might want these. For detailed instructions, tips and safety precautions on pressure canning, check out this post. Place and lock lid onto pressure canner and set temperature to high. Do not put the weighted gauge on the lid just yet.

First allow your pressure canner to get hot enough and build up enough pressure that steam starts to stream out of the spout steadily. Set your timer for 10 minutes and let the steam vent.

Then place the gauge on top and wait until it starts rattling constantly. Once the gauge is rattling constantly, start your timer. For pint jars, set timer to 55 minutes. For quart jars, set timer to 90 minutes. Reduce temperature to around medium or just under, until weighted gauge only rattles between 1 and 4 times per minute.

Keep canner operating here for the duration of processing time, adjusting heat if necessary to keep gauge rattling 1 to 4 times per minute. Once time is up, turn heat off and allow canner to cool completely before removing gauge. Wait until it has completely stopped rattling and then wait another couple minutes. Use an oven mitt to remove gauge and watch for steam. Let jars sit in the canner with the lid off for another 10 minutes. Then remove and let cool completely on the counter before storing.

There you have it! Do you know any? Love to can pumpkin! But you can totally can pumpkin puree. May be too liquid for pie though. I have a 10 year old doggo that has digestive issues, so I give her one cube with dinner every day to keep her system moving. We love your recipes so much! Peel them. See recipe and photos and tutorial above. Thanks to your tutorial and tips, I am not loaded with pumpkin puree to last for the following year. So easy to follow. I have tried the baking option, and I think the boiling method turns out like applesauce, while baking is more dry.

We prefer the applesauce your way because it works better for your Ukrainian Pumpkin bread or any type of pumpkin porridge. Seriously amazing recipe! Thank you for taking the time to share your tutorial with us! Hi Joanna! Since I have not experienced that myself, I cannot really advise how it will turn out. I always do just plain pumpkin so that I can use for whatever recipe I need it for. Cannot wait to make it again.

I have 1 jar left from fall. So so good. Got a question…. Can I water bath or pressure cook the jarred pumpkin for shelf stable storage.. Im curious I love canning and preserving my own foods. Hi Ella, I know people do it somehow with the pressure canner to kill all the bacteria to prevent from puree going bad on shelves. I just freeze or can like the recipe says and keep in fridge.

Such an easy recipe to follow and prepare. I used couple pumpkinS yesterday and canned few jars into fridge and froze tons more.

Thanks Olga!!! I love homemade canned or frozen pumpkin puree, my grandma started me on it many many years ago, Store bought is just not the same. This is how I used to do mine till last year after many years of trying to peel an chop the pumpkin I learned from a lady that runs a farmers market that if you cut them in half, scoop the seeds an roast the pumpkins in the oven on aluminum foil cut side down for about 40 mins to an hour till fork tender that you can pull them out an just scoop the pumpkin out an puree it.

But I totally agree with you with homemade being the best. The desserts are way more delicious and fluffier in texture with homemade. Thank you for sharing your tips, Nine! This is also how I was taught. But my question is how long can it be refrigerated before it is no longer usable?

I just used my last jar from last year. If you open a jar letting air in , it last maximum 3 days in refrigerator before it gets bad. I also freeze in bags good for up to a year. Thanks so much for this recipe, it was very informative and have 4 pumpkins from our garden that I will do this with. You are very welcome Faith! Also, do not throw away those pumpkin seeds. Puree it when you want to use it in your recipes. The procedure for canning pumpkin is actually very straightforward.

Seed it, skin it, cube it up, and place the cubes in jars. Honestly, the cutting up and prep is the hardest part. Watch those fingers and sharp knives?

Pumpkins tend to roll. The first step is seeding the pumpkin. Your best bet is to chop off the top of your pumpkin, removing the stem and top portion. Slice down the center to cut the pumpkin in half. This gives you better access to the seeds and strings. You are not carving this for your step so just open it up and get to the seeds.

Then use a large spoon to scoop out the seeds. Save them for roasting or replanting in the spring if you have heirloom pumpkins. Next, you need topeel the pumpkin. This is where it gets tricky. I tried several things. A regular vegetable peeler was useless, as the rind is far too tough. I tried using a knife to peel the rind of each half. This was awkward. I had sharp knives slipping, and I was destined to chop off a finger. Then use a knife to slice off the rind.

This was much more manageable. The pumpkin did not roll around on me. I was able to slice down into my butcher block and my fingers were safe! Al suggests: There is only one thing I would suggest. For those who have bad wrists, I would use an electric knife for cutting the rind. Michele adds: I found if I put the pumpkin cut in half in the oven for 1 hour on it softens them enough so I can peel them.

But it is most certainly an option. Place in a large stock pot. Add water and bring to a boil. Boil 2 minutes. This will warm the pumpkin up.