Canning Pumpkin – easyrecipe1

Prep Time: 35 minutes
Blanching / Hot Pack Time: 2 minutes
Venting Time (Pressure Canner): 10 minutes
Canning / Processing Time:
- Pint Jars: 55 minutes
- Quart Jars: 90 minutes
Depressurization & Cooling Time: 45 minutes
Total Time: ~2 hours 30 minutes
Yield: Approx. 6–7 Quart Jars (or 12–14 Pint Jars) per 15–18 lbs of whole pumpkin
Cooking Intensity / Pressure Levels:
- Blanching: Medium-High Heat (Gentle Rolling Boil)
- Pressure Processing: High Pressure (11 PSI for Dial-Gauge or 10 PSI for Weighted-Gauge at 0–1,000 ft elevation)
Cuisine: American Homestyle Preservation
Dietary Profile: Vegan, Gluten-Free, Dairy-Free, Low-Calorie, Nut-Free

Equipment Needed

15–18 lbs (approx. 7–8 kg) fresh sugar/pie pumpkins or small winter squash: Sweet pie pumpkins, Cinderella, or Kabocha varieties offer firm, sweet flesh that holds its structure.
Fresh filtered water: For blanching and packing into jars.
Canning salt (optional): 1/2 tsp per pint jar, or 1 tsp per quart jar (used purely for flavor enhancement; does not affect preservation safety).

Wash your jars, lids, and bands in hot, soapy water and rinse thoroughly. Keep the jars warm in a pot of simmering water or inside your dishwasher on the warm cycle to prevent thermal shock.
Place the canning rack inside your pressure canner. Add 2 to 3 inches of water (about 3 quarts) to the canner bottom and turn the stove burner on low-medium to warm the water.

Wash the exterior skin of the pumpkins thoroughly under cold running water to remove dirt.
Cut each pumpkin in half lengthwise from stem to base. Use a sturdy metal spoon to scoop out the pulp, strings, and seeds. (Reserve the seeds for roasting).
Slice each half into 1-inch strips. Use a sharp chef’s knife or heavy-duty vegetable peeler to trim off the tough outer skin.
Cut the cleaned pumpkin flesh into uniform 1-inch (2.5 cm) cubes. Keep cubes consistent so heat penetrates evenly.

In a large stainless steel pot, bring fresh filtered water to a gentle rolling boil over medium-high heat.
Add the pumpkin cubes into the boiling water in batches.
Boil the cubes for exactly 2 minutes (do not overcook; the cubes must remain firm and structural, not mushy).
Remove the pot from heat, keeping both the pumpkin cubes and the blanching liquid hot.

Place a canning funnel onto a warm jar. Using a slotted spoon, fill the jar loosely with the hot pumpkin cubes. Do not shake, pack down, or crush the cubes.
If using canning salt, add 1/2 teaspoon to pint jars or 1 teaspoon to quart jars.
Ladle hot cooking liquid (or fresh boiling water) over the pumpkin cubes, leaving exactly 1 inch (2.5 cm) of headspace at the top of the jar.
Run a non-metallic bubble tool around the inside edges of the jar to dislodge trapped air bubbles. Re-check the headspace and adjust the liquid level if necessary.
Wipe the jar rim with a clean, damp paper towel to remove any starch or residue. Center a new lid on the rim and screw the metal band down until fingertip-tight.

Using a jar lifter, place the filled jars onto the rack inside the preheated pressure canner, keeping jars upright.
Fasten the canner lid securely, leaving the vent pipe/petcock open.
Turn the burner to medium-high. Allow steam to escape vigorously from the vent pipe in a steady, unbroken stream for 10 full minutes to purge all air from the canner.

After 10 minutes of venting, place the weighted gauge or close the petcock to allow pressure to build.
Adjust the heat to maintain the correct target pressure based on your elevation:

Once target pressure is reached, set your processing timer:
- Pints: Process for 55 minutes.
- Quarts: Process for 90 minutes.
Regulate your stove heat to maintain a steady pressure. If pressure drops below the required PSI at any point, increase heat and restart the timer from the beginning.

When the processing time is complete, turn off the burner completely. Do not move the canner or force-cool it.
Allow the canner to depressurize naturally until the pressure gauge reads zero and the lid safety lock drops down (takes 35–45 minutes).
Wait 2 additional minutes, remove the weight/open the petcock, and carefully unlock the lid, tilting it away from your face to avoid escaping steam.
Let the jars sit inside the open canner for 10 minutes to adjust to room temperature.
Using a jar lifter, transfer jars onto a towel-lined counter, leaving 1–2 inches of space between them. Let cool undisturbed for 12 to 24 hours.
Check lids for a complete vacuum seal (the center button will be dished downward and will not flex). Remove bands, wipe jar exteriors, label with the date, and store.

(Calculated per 1 Cup / 245 g of drained canned pumpkin cubes)