Canning Pumpkin Recipes
CANNING PUMPKIN
Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us.
Provided by Madeline R.
Categories Vegetable
Time 4h
Yield 6-7 quqrts
Number Of Ingredients 2
Steps:
- Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
- Place in large stock pot with 1 cup of water to prevent sticking.
- Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
- Extra water may be added as necessary to prevent sticking.
- After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
- Prepare sterilized jars and lids for canning.
- Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
- When using, use your own pumpkin pie filling recipe.
Nutrition Facts : Calories 181.6, Fat 0.7, SaturatedFat 0.3, Sodium 15.1, Carbohydrate 45.7, Fiber 6, Sugar 10.8, Protein 5.9
CANNING PUMPKIN
Make and share this Canning Pumpkin recipe from Food.com.
Provided by Lennie
Categories Very Low Carbs
Time 1h50m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
- Peel and cube.
- Barely cover with water; bring to a boil.
- Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
- Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
- Adjust lids; process.
- Pressure canner, minutes at 10 lbs (pints): 55 minutes.
- Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
- Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.
Nutrition Facts :
HOME CANNED PUMPKIN
canning pumpkin is so easy and perfect for all those winter pumpkin pies, pumpkin soup, and pumpkin bread.
Provided by ksilvan
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- -Cut open pumpkin.
- Scoop out guts.
- remove skin.
- Chop into cubes.
- boil for 2 minutes.
- pack hot pumpkin cubes into clean canning jars.
- fill jars with liquid from boiled pumpkin.
- places lids and rings on.
- process in pressure cooker for 55 minutes for pint jars, 1 hour 30 minutes for quart jars. Check canning guides for altitude for pressure gauge.
Nutrition Facts :
More about "canning pumpkin recipes"
HOW TO CAN PUMPKIN STEP-BY-STEP - LADY LEE'S HOME
From ladyleeshome.com
Reviews 6
Calories 6 per serving
Category Preserving
- Prepare your pumpkin by removing the stem, peeling the pumpkin, and cutting it into one-inch cubes.
- Add the cubed pumpkin to a large pot, cover with water and bring to a boil. Let the pumpkin boil for two minutes.
- Prepare your jars by washing them in hot wat water with a little bit of soap. After washing the jars, set them on the counter and make sure not to touch the rim of the jars from here on out.
- Prepare your lids and rings by warming them in a pot of hot water for five minutes. They do not need to be boiled because the rubber formulation has been changed and no longer requires the high heat of boiling. Turn the heat off and let the lids and rings stay in the hot water until you are ready to use them.
CANNING PUMPKIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
5/5 (3)
Category Food Preservation
Cuisine Preserves
Total Time 2 hrs 30 mins
- Prepare whole pumpkins for canning. Slice in half, remove seeds and strings. Slice halves into 1-inch strips, then chop into 1-inch cubes. Use a paring knife to slice the peel off each cube (or peel the 1inch slices before chopping into cubes).
- Add the pumpkin to the boiling water and cook 2 minutes, until heated through. (Be careful not to overcook so the pumpkin chunks don't fall apart.)
CANNING PUMPKIN: HOW TO MAKE HOME CANNED PUMPKIN!
From pumpkinpatchesandmore.org
- Get your pie pumpkin. "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin.
- Prepare the pumpkin for cooking. Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!
- Scoop out the seeds... And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
- Cooking the pumpkin. There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves, and the use the least energy, so I'll describe that here.
- Cook the pumpkin until it just starts to get soft. Cook for 10 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to separate (peel by hand) the skin easily, but the pumpkin is not yet mushy..
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