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!

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!

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 how to use a pressure canner.

pumpkin puree recipes
preserving winter squash

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website

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 

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

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 pumpkins
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