Save your Pumpkins by Canning Them! Fall is in full swing, Halloween is now over and now you still have pumpkins. If you are anything like me you want to be as frugal as possible so you save the seeds, the “fruit” if you will and then you think, wow, that’s a lot of pumpkin. But never fear because canning pumpkin is easy to do and lasts all year around. Thus saving you money and allowing you stock up when the prices are the cheapest!
- Canning pumpkins are usually smaller than carving pumpkins and you want them bright in color without blemishes or very few blemishes.
- Wash your pumpkin, then split it in half and remove all the strings and seeds. Then cube it up into pieces I usually do one or two inch cubes.
- Put your cubes into a pan with several quarts of water and bring them to a boil. Continue to boil for two or three minutes while it is boiling work on the next step.
- Clean your jars, gather your rings, and boil the flats so you are ready to go. Then, when your pumpkin is done cooking, start filling the jars. I use a slotted spoon so that I don’t get a lot of liquid all over the counter.
- Then when you have all of your jars filled with pumpkin, pour the hot liquid over the jars, place lids and flats on the jar.
- Now you are ready to process your pumpkin. Place them into the pressure canner and pressure them for 30 minutes if they are pints, an hour if they are quarts.
- After the pressure is off of your jars you can remove the jars with tongs.
- Let them cool completely on the counter and make sure they are sealed. Place in your pantry for safe keeping once you are done with the pumpkins. Don’t forget to label the jar flats with a date!