Instructions:
Yield: 16 pounds of whole pumpkin makes about 7 quarts; 10 pounds about 9

pints; 2 1/4 pounds about 1 quart.

This recipe requires processing in a pressure canner. If you have access to a generous supply of sugar pumpkins, this is a great way to preserve their tender flesh for use in pies and soups throughout the year. For making pies, drain jars and strain or sieve the cubes into a puree.

Note: The USDA does NOT recommend canning pumpkin puree; the dense nature of the puree doesnt encourage even heat distribution during processing.

Desired amount of sugar pumpkins (also known as pie pumpkins or sweet pumpkins)

Wash jars; keep hot until needed. Prepare lids according to manufacturer directions.

Wash the pumpkins well, slice off stem and bottom ends, then peel away tough outer skin. Cut flesh into 1 inch cubes. Boil the flesh in a large pot of boiling water for 2 minutes (you may need to do this in several batches).

(Caution: Do not mash or puree the blanched pumpkin.)

Fill 1 jar at a time with the hot pumpkin cubes and the cooking liquid, leaving a 1 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid.

Fill and close remaining jars.

If using a dial-gauge pressure canner, process pint jars for 55 minutes, or quart jars for 90 minutes, at 11 pounds pressure (at 2,000 to 4,000 feet elevation, use 12 pounds pressure; at 4,000 to 6,000 feet, use 13 pounds pressure; at 6,000 to 8,000 feet, use 14 pounds pressure; 8,000 to 10,000 feet, use 15 pounds pressure).

If using a weighted-gauge pressure canner, process pints for 55 minutes, or quarts for 90 minutes, at 10 pounds pressure. Above 1,000 feet, use 15 pounds pressure because weighted-gauge canners cannot correct incrementally for higher altitudes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.