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Canning Pumpkins

10/13/2018 by Katie 3 Comments

Canning Pumpkin

Pumpkin pie, Paleo Pumpkin spice coffee creamer, pumpkin bars, pumpkin apple soup, pumpkin cookies, pumpkin bread…. I could go but now I’m hungry!  Pumpkins to me are like shrimp to Bubba Gump!  I love pumpkin!  And despite their Halloween presence, pumpkin are a fantastic, fiber loaded base and that equals a awesome pantry staple!   Just a few pumpkins and some easy prepping and you can have a pantry full of goodness all year long.

Canning Pumpkin 

(This is a state extension approved recipe)

You will need 2 ¼ pounds of pumpkins per quart

*Prepare Jars, lids, rings and pressure canner according to your manufacturer’s instructions.

Fill 2 large kettles with warm water and bring both to a rolling boil.  One is for blanching the pumpkin and the other is for filling the jars with clean water.

Wash pie pumpkins well, cut in half and remove seeds (save for next year’s planting!).  Peel the rind and cut the meat into 1 inch cubes. Place cubes into one of the boiling stock pots of water and boil for 2 minutes, being careful to not squish or mash pumpkin cubes.  Drain and discard the water.  Pack hot cubes into clean jars, ladle in boiling water leaving a 1 inch head space.  Release any air bubble and adjust water for accurate head-space.

To each pint jar add ½ teaspoon of canning salt and each quart jar add 1 teaspoon. Screw on lids and rings and place into your Pressure cooker.  Cook at 10 pounds of pressure (adjust pressure according to altitude, I add 5 pounds of pressure because we are high altitude) for 55 minutes for pints and 90 minutes for quarts.

Canning Peaches in Honey

After your gorgeous jars of pumpkin have set for 24 hours, check seals, wipe clean and store in a dark place.  Use these jars as you would any canned pumpkin puree by discarding liquid.

Enjoy your Harvest!

Filed Under: Canning, Recipes Tagged With: canning, garden, hobby farm, homesteading, pie, preserving, pressure canning, pumpkins, water bath

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Comments

  1. michelle says

    10/20/2014 at 8:13 pm

    Can this be done with large squash too? I bought a bunch of cinderella, australian and a couple other types of pumpkin, but bought a long naples squash that is 3 ft long and weighs about 30 lbs….. hoping to can the same way….. any input would be greatly appreciated!

    Reply
    • livinlovinfarmin says

      10/27/2014 at 3:08 pm

      Wow. I LOVE Naples squash. They are great for canning and an excellent keeper. According to the Ball preserving guide, this recipe works for all variety of winter squash. Happy Canning!

      Reply
  2. Lynette says

    03/05/2016 at 8:08 am

    Ok, just found out what rings are. Thank you.

    Reply

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WELCOME TO THE FARM

Hi, I’m Katie. Our family lives on our fourth generation family farm here in beautiful Idaho. We milk jersey cows, raise pastured heritage pigs and poultry, scottish highlanders for beef and a few sheep for fiber.  Our journey is about healing the body through sustainable agriculture.  After being diagnosed with a autoimmune disease several years ago, I saw a need to change the way we think about diseases in today’s modern world.

Our farm prides ourselves on selling the best meat and dairy possibly.  We do not use ANY gmo’s, corn or soy in our animal feed.  Our critters graze on fresh green pasture and are fed a locally grown, locally milled grain ration.

Our products are available farm direct or at select retail locations.

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