Canning pumpkins and winter squash
Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.
Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.
Cubed pumpkins and winter squash (acorn, banana, buttercup, butternut, golden delicious, or hubbard)
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1 inch-wide slices, and peel. Cut flesh into 1 inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1 inch headspace. Adjust lids and process. For making pies, drain processed jars and strain or sieve cubes.Recommended Processes
1) Dial-gauge Pressure Canner
Pints – 55 minutes 11 PSI
Quarts – 90 minutes 11 PSI
2) Weighted-gauge Pressure Canner
Pints – 55 minutes 15 PSI
Quarts – 90 minutes 15 PSI
Revised 2010 by Deb Botzek-Linn