Canning pumpkin is necessary to preserve the pumpkin harvest. Included are tips for preserving winter squash of all varieties, and delicious pumpkin puree recipes. Everything pumpkin, yes? Definitely, yes!

quarte jars ready to for pressure canning pumpkin

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Preserving sugar pumpkin is a must, as it does not have a long shelf life in its fresh form. Unlike sugar pumpkins, winter squash and large pumpkins can successfully be stored long term in their raw form.

Winter squash stores well for many months in a root cellar or cold storage space. How long will depend on the variety being stored.

Winter Squash Stored Fresh

Pumpkin, Sugar – 1 to 3 months
Pumpkin, Large – 3 to 4 months
Acorn – 1 to 3 months
Spaghetti – 1 to 3 months (not able to be canned due to being unable to cubed for canning)
Butternut – up to 6 months
Blue Hubbard – 6 to 7 months

Because pumpkin and winter squashes are low in acidity, a pressure canner is the only tool available to make this fall staple shelf stable. Yeah, say that 3 times!

Pumpkin Spice Coffee Creamer Recipe

Preserving Pumpkin Puree

Unfortunately, pureed pumpkin should not be canned. As a matter of fact, no pureed foods should be canned. In order to kill any possible bacteria within the jar, the heat within the pressure canner must be able to thoroughly penetrate through the jar. And unfortunately, this cannot be achieved with pureed foods due to how dense pureed food is.

Transforming home canned pumpkin into a pumpkin puree for recipes takes only minutes. There’s really no point to puree pumpkins or winter squash and pressure can it. However, if pureed squash is desired, remember, it does freeze well.

preserving winter squash through canning requires the skins to be peeled and the seeds removed.

Pressure Canning Pumpkin

Equipment

Pressure Canner
Quart Size Mason Jars

Ingredients

Whole pumpkin or sugar pumpkin
Salt, preferably Redmond Real Salt
Water

Instructions

Pumpkin is quite dense and will require the cut cubes to be blanched for 2 minutes prior to canning them.

Remove stem of pumpkin.
Cut pumpkin in half, remove seeds and membrane.
Remove the skin.
Cut pumpkin into 1-inch pieces.
Blanch pumpkins in boiling water for 2 minutes.
Using a slotted spoon, add pumpkins to quart size Mason jars, leaving a 1-inch head space.
Add a pinch of salt, optional.
Add clean boiled water to the jars, leaving a 1-inch head space.
Wipe rims of jars, add lids and rings to finger tight,
Place jars into pressure canner and process jars based on your altitude, see the chart below.

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the best pumpkin puree recipes come from home canned pumpkin

The processing time for canning pumpkins is based on the altitude which you reside. See the chart below for the appropriate PSI and processing times.

Preserving pumpkin requires it to be pressure canned at your correct altitude, refer to the chart.

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The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Pumpkin Puree Recipes

There is no shortcoming when creating pumpkin inspired dishes and desserts! Take a look at the following recipes which transformed home canned pumpkins into the most delicious pumpkin puree recipes.

Soup

Creamy Pumpkin Soup

Coffee, Breakfast, Granola Bars, and Energy Balls

Desserts

preserving winter squash is easy and a must have for the pantry.

Printable Recipe Card for Pressure Canning Pumpkin

Pressure Canning Pumpkin

Pressure canning pumpkin is necessary in order to preserve the pumpkin harvest. Included are tips for preserving winter squash of all varieties, and delicious pumpkin puree recipes. Everything pumpkin, yes? Definitely, yes!

Ingredients

Whole Pumpkin,, or winter squash
Redmond Real Salt
Water

Instructions

Remove stem of pumpkin
Cut pumpkin in half, remove seeds and membrane
Peel the skin
Cut pumpkin into 1-inch pieces
Blanch pumpkins boiling water for 2-minutes
Using a slotted spoon add pumpkins to quart size Mason jars, leaving a 1-inch head space
Add a pinch of salt, optional
Add clean boiled water, leaving a 1-inch head space
Wipe rims of jars, add lids and rings, place jars into pressure canner
Process jars at the correct altitude

Notes

Equipment

Pressure Canner
Quart Size Mason Jars

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

This recipe is a true garden to table stable. Pressure canning pumpkin allows for a plethora of uses at a later date.