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!

preserving winter squash

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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!

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

Pressure Canning Pumpkin – Equipment
  • Pressure Canner
  • Quart Size Mason Jars
Pressure Canning Pumpkin – Ingredients
  • Whole Pumpkin, or winter squash
  • Kosher Salt or Sea Salt, optional
  • Water
Pressure Canning Pumpkin – Instructions
  1. Remove stem of pumpkin
  2. Cut pumpkin in half, remove seeds and membrane
  3. Peel the skin
  4. Cut pumpkin into 1-inch pieces
  5. Blanch pumpkins in boiling water for 2 minutes
  6. Using a slotted spoon, add pumpkins to quart size Mason jars, leaving a 1-inch head space
  7. Add a pinch of salt, optional
  8. Add clean boiled water, leaving a 1-inch head space
  9. Wipe rims of jars, add lids and rings, place jars into pressure canner
  10. Process jars at the correct pressure for your altitude

Still nervous about working a pressure canner? Read this article on how to boost your confidence level on working a PC.

pumpkin puree recipes

Table 1. Recommended processing time for Pumpkin and Winter Squash in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 55 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14

Table 2. Recommended processing time for Pumpkin and Winter Squash in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Pints 55 min 10 lb 15 lb
Quarts 90 10 15
Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Pumpkin Puree Recipes 

Because it really should be all things pumpkin, all year long, here are recipes to go along with canned pumpkin and preserved winter squash.

Soup

Coffee, Breakfast, Granola Bars, and Energy Balls

Desserts 

pumpkin puree recipes

Printable Recipe Card for Pressure Canning Pumpkin
To make things easier, enjoy this printable recipe card for your convenience!

Pressure Canning Pumpkin

Keyword: pressure canning pumpkin

Equipment

  • Pressure Canner
  • Quart Size Mason Jars

Ingredients

  • Whole Pumpkin, or winter squash
  • Kosher Salt or Sea Salt, optional
  • 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

Pressure Canning Pumpkin

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