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Canned Pumpkin & Winter Squash

Source of Recipe

recipecircus/buny


Recipe Introduction

Complete Guide to Home Canning and Preserving by U.S. Dept. of Agriculture

List of Ingredients










Recipe

An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints; an average of 2 1/4 pounds per quart.
Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
Wash, remove seeds, peel and cut into 1 inch cubes. Boil 2 minutes in water.

CAUTION: DO NOT MASH OR PUREE! Fill jars with cubes and cooking liquid, leaving 1 inch headspace. Adjust lids and process in pressure canner. For making pies, drain jars and strain or sieve cubes. pints: 12 lbs. for 2001-4,000 ft. for 55 minutes. quarts: 12 lbs. for 2001-4,000 ft. for 90 minutes.