Ingredients:

small size pumpkins or squash – an average of 16 pounds is needed per canner load of 7 quarts; 10 pounds per canner load of 9 pints – 2-1/4 pounds per quart.

Preparation:

1. Wash pumpkins, remove seeds and peel. Cut flesh into 1-inch cubes.
2. Boil for 2 minutes in water. Caution*: Do not mash or puree.
3. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
4. Adjust lids and process following the recommendations in Tables.
5. For making pies, drain jars and strain or sieve cubes. Puree in a food processor. (The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months. )

*Caution: According to The National Center for Home Food Preservation:

“Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash… The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.“…

It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash.” Read more about the caution…

Adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 1994.

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