CANNING PUMPKIN
Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us.
Provided by Madeline R.
Categories Vegetable
Time 4h
Yield 6-7 quqrts
Number Of Ingredients 2
Steps:
- Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
- Place in large stock pot with 1 cup of water to prevent sticking.
- Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
- Extra water may be added as necessary to prevent sticking.
- After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
- Prepare sterilized jars and lids for canning.
- Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
- When using, use your own pumpkin pie filling recipe.
Nutrition Facts : Calories 181.6, Fat 0.7, SaturatedFat 0.3, Sodium 15.1, Carbohydrate 45.7, Fiber 6, Sugar 10.8, Protein 5.9
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