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You can preserve both pumpkin cubes and pumpkin puree by canning. The process of canning pumpkin is easy but needs to be followed carefully, otherwise, the texture of the pumpkin might degrade and there might also be a loss of flavor. Check out the detailed step-by-step approach to canning the pumpkin below. Preparing The Canning Supplies. For.
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Cut the flesh into 1" cubes. In a large stainless steel stock pot, cover the cubed pumpkin or squash with boiling water. Bring to a boil over medium high heat and boil hard for 2 minutes. Avoid letting the pumpkin or squash get soft so be sure not to over boil! Drain the cubes in a large colander in the sink. Using a ladle and funnel, pack.
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Then, puree the pumpkin flesh in a food processor or blender until smooth. 5. Fill the jars. Ladle the pumpkin puree into clean, hot canning jars, leaving about an inch of headspace at the top. 6. Seal the jars. Wipe the jar rims clean, place the lids on top, and screw on the bands until they're fingertip-tight. 7.
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Put it in a microwaveable bowl. Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
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Basic Pressure Canning Instructions for Canning Pumpkin and Squash. Raw pack cubes into clean jars leaving a generous 1" headspace. Ladle hot water atop cubes and fill to a generous 1" headspace. Wipe jar rims with a warm wash cloth dipped in vinegar. Place prepared lids and rings on each jar and hand tighten.
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Bring two pots of water to a boil. In one of the pots, add the pumpkin in batches and cook for 2 minutes. 10 cups water. Using a slotted spoon, remove the pumpkin and put them into warm and sanitized canning jars. Add 3 quarts of water to your pressure canner and put it on a burner set to high.
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Boil for 2 minutes, then place the pumpkin cubes into hot jars. (Avoid smashing down the cubes as much as possible!) Cover the pumpkin cubes with the leftover hot cooking liquid, leaving 1-inch of headspace. Add lids and rings and place into your pressure canner. Process quart jars for 90 minutes at 15 pounds pressure.
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Place your pot on the stove and bring the water to a boil. Once the water is boiling, let the pumpkin cook for 2 minutes. Then turn the heat off and remove the pot from the burner. Step three - pack the jars. Wash your jars, lids and rings with hot water and dish soap (there is no need to sanitize them).
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Cut pumpkin into 1-inch pieces. Blanch pumpkins in 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 to the jars, leaving a 1-inch head space. Wipe rims of jars, add lids and rings to finger tight,
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Hot pack only. Seed and peel pumpkin, then cut into 1" cubes. Place cubes in large stockpot, add water and bring to a boil for 2 minutes. Fill jar with pumpkin cubes. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired. Fill jar with cooking water, leaving 1"headspace.
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Use a slotted spoon to scoop the hot pumpkin cubes into the prepared canning jars, leaving 1-inch headspace. Ladle the hot boiling water over the top, remove air bubbles and adjust the headspace to maintain 1-inch above the liquid fill line. Seal the jars with 2 part canning lids and load them into the pressure canner.
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Pick up some beautiful fall pumpkins for your next canning adventure. Small pie or sweet pumpkins work best. Your home canned pumpkin is perfect for all of.
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Canning Pumpkin Notes2. Pumpkin must be canned in chunks, not mashed.3. Cut pumpkin in 1" pieces.4. Prepare and sterilize jars.5. Bring a large pot of water.
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Pressurize: Put the pressure regulator on the lid and bring the canner to 11 pounds of pressure (PSI) on a dial gauge or 10 pounds of pressure (PSI) for a weighted gauge (adjust for elevation). Process: Once your canner has stabilized at full pressure, set a timer for 55 minutes for pint jars or 90 minutes for quarts.
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Fill pressure canner with 2-3 inches of water and wash jars and bands in hot, soapy water. Prepare pumpkin. Slice in half and scoop out the insides (seeds and "guts").Cut off the stem and blossom ends. Slice each half into 4 to 8 slices depending on the size of the pumpkin.
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Pumpkin is a low acid vegetable. It is also very dense. Even in a pressure canner, which gets over 220 degrees, it is too dense for the heat to reliably penetrate the puree to kill any potential botulism spores. Don't worry, new canners; there are VERY FEW items that you cannot preserve in a home canning setup and this is one of them.