Pumpkin is not solely for pies! This canned pumpkin is done in chunks so you have the choice to puree when opened, or use as is. Roasted pumpkin pieces are a delightful addition to quinoa, rice, or potatoes. Add a bit of honey or maple syrup and they make an amazing side dish to turkey, pork, chicken or quail.
** I may earn from qualifying purchases when you use the links on this page at no additional cost to you. Thank you for your support. **
*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
You will need:
- Fresh Pumpkin: Use the smaller, pie or sugar pumpkins. How much you wish to can will determine how many you acquire.
- Salt- I like using Kosher salt, but canning salt is also acceptable.
- Jars- I use pint jars and half-pint jars. If your family are big pumpkin eaters, you can certainly use quart size jars.
- Basic canning equipment for pressure canning
Be sure to rinse the pumpkins well and remove any dirt that may be on the surface. Clean your area and prepare your jars. You will also want to get a large pot or kettle of water boiling.
Cut pumpkin in half and use a spoon with a non-rounded edge to scoop out the pulp and seeds. A Scoop Loop would be a better option. You can set them aside and make roasted pumpkin seeds.
Next cut the pumpkin into manageable wedges.
I use a vegetable peeler to remove the peel.
Next cut the pumpkin into pieces approximately 1 inch square.
Repeat until all the pumpkin has been scooped and cut
Fill hot jars with cubes of pumpkin. Add 1/2 teaspoon of salt to each pint (1/4 teaspoon to half-pint 1 teaspoon to quart). The salt is optional, but I find it keeps the pumpkin looking nice in the jar over a long period of storage as well as retaining a freshness you otherwise lose.
Pour boiling water over the pumpkin, leaving 1/2 inch head space. Use a debubbling tool or spatula to remove air bubbles. Make sure to move the cubes around and get all the bubbles to the surface. Add more pumpkin or boiling water as necessary maintaining 1/2 inch head space. Place lids and rings, tighten to finger tight.
Place into pressure canner and process at 10lbs of pressure (check for your elevation) 55 minutes for pints, and 65 minutes for quarts. Once processing time has elapsed, remove from heat and allow to cool and come down in pressure naturally. Remove lid carefully and transfer jars onto towel lined surface. Leave undisturbed for 24 hours. Remove rings, check seals, wash gently, label and store.
When you are ready to use, one pint jar, drained and blended is the equivalent of one can of pumpkin puree for pies.
Enjoy!
Like what you see?
Use the Pintrist button to save this post for later.
Join the discussion on Facebook: Billfree Farms Presents: In my Kitchen