Nothing says October like pumpkins! Jack-o'-Lanterns, autumn decorations inside and out, pumpkin pie... Pumpkin stands start cropping up all over and corn mazes, fall festivals, and harvest celebrations abound. When October arrived this year I had to have a pumpkin... or four! I didn't grow any pumpkins this year and I didn't find a harvest... I just went to the grocery store and bought a few... Next year will be different, I'm gonna grow my own... I am! Really I am!
I brought my grocery store harvest home and started the process of canning pumpkin... here's what I did...
The hardest part of preparing pumpkin for canning is peeling and cutting up the fruit (or is pumpkin a vegetable?). I started by cutting each pumpkin in half and removing the seeds and "guts."
I used an ice cream scoop to scrape out all the innards (I read that tip somewhere and it works nicely).
Once I had the seeds and stringy insides scraped out, I cut the pumpkin halves into 3 or 4 pieces and placed them in a huge stockpot (or two... or three) and added water to almost fill the pot(s).
I covered the stockpot and brought the pumpkin and water to a boil, then simmered until the pumpkin flesh was soft.
After cooking for maybe 15 minutes, I drained the pumpkin, reserving the liquid, and allowed the pumpkin to cool until it could be handled without burning my fingers.
Once the pumpkin was cool enough to handle, I peeled it (much easier to peel after cooking!) and cut it into one inch chunks. (Don't puree or mash it, apparently the USDA or FDA or somebody has deemed pureed pumpkin unsafe to can, the denseness of the puree supposedly makes it difficult to heat thoroughly enough for the home canner to safely can it... personally I have my doubts about this, but I was a good girl and followed the safety "rules"... this time)
I returned the pumpkin chunks to the stockpot, added my reserved cooking liquid back in and heated the mixture through again (about 5 minutes of cooking time)
Meanwhile, I sterilized my pint canning jars by heating them in a flat pan of water set on two stove eyes. I simmered my lids in water and kept everything hot until I was ready for them.
Using a slotted spoon, I filled the hot pint jars with pumpkin chunks, leaving a half inch headspace.
I ladled in some of the cooking liquid to fill the jar...
I removed any air bubbles by inserting my plastic air bubble tool (a butter knife works just as well) between the inside of the jar and the pumpkin. I adjusted the half inch headspace by adding more liquid as needed.
I wiped the jar rim and tightened the lids and rings on to fingertip tightness.
Pumpkin, being a low acid food, must be pressure canned. I placed my filled jars into my pressure canner (follow the directions that come with your pressure canner). I processed my pint jars at 10 pounds of pressure for 55 minutes (quarts would be processed for 90 minutes).
After processing, I removed the canner from the heat and let the pressure drop to ZERO... then removed the jars from the canner and set them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar.
Visions of pumpkin pies, pumpkin bread, pumpkin muffins, pumpkin pancakes, pumpkin crunch, and my favorite pumpkin roll fill my mind! Can't wait to whip up all my autumn recipes with my home canned orange loveliness... Pumpkin!
Simple delicious pumpkin to use for a myriad of recipes!
Yummy, look at all that glorious pumpkin!! I don't have a pressure cooker, but last year I did cook, puree and freeze some pumpkin that I've already cooked, so yummy.
ReplyDeleteEven before I knew it was unsafe to can pumpkin puree (my mom used to do it), I preferred frozen pumpkin puree over canned pumpkin puree. Now that you have to can it in chunks for safety, I see no point in canning pumpkin. I just freeze it.
ReplyDeleteDid you do pie pumpkins? I'm cheap and buy the jack o'lantern pumpkins. They are a bit more watery but I just adjust liquid in whatever recipe I'm making.
Cherish,
DeleteOne reason to can...last year I had an upright freezer full of all kinds of things, blueberries, pumpkin, hams, turkeys, etc....went on Christmas vacation for 10 days, breaker tripped and I had one NASTY mess to clean up when we go home!! (That doesn't happen when canning) :)
Cherish, canning eliminates the worry of power outages. Plus there is a difference in taste as far as canning and freezing nothing compares to home canned :)
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DeleteI bought 3 pie pumpkins and one gigantic jack o'lantern one and mixed them... thicker flesh with the pie pumpkins, but the other is bigger and cheaper! LOL! ~~Granny
ReplyDeleteThat is a whole lotta pumpkin! I never knew the FDA deemed it unsafe to can pumpkin puree. Looks like you are going to have some fun making pumpkin recipes all year!
ReplyDeleteYes indeed... pumpkin all year! And there are a LOT of new rules handed down from the "powers that be" about home canning safety... much of it I personally have my doubts about. ~~Granny
ReplyDeleteI doubt the "Powers that be" also...truth be known, it wouldn't surprise me is Libby's sent a Lobbyist to make them not let anyone make their own so they could stay in business... What a world we live in; The "Powers that be" thinks we simply can not do anything for ourselves. I fear the future with the current Powers that be." Canning my Pumpkin this am, i have some on the shelves that we use and all is well. Best of luck to all the younger generations.
DeleteI have been canning pureed pumpkin for years. I haven't poisoned anyone yet!
DeleteI am learning to can puree, i am using a pressure caner can you tell me the psi for quarts and pints and times needed, thanks!! pls feel free to email me at dcrprice@yahoo.com or respond to this thanks so much!
DeleteI was gonna say something about Libby lobby, but didn't. Hey, I've been looking for canned pumpkin on the grocery shelf and there isn't one can. None, even in the off brands. My dog needs it, I need it, and I'm canning this next! FDA can kiss my sealed lids!
Deletewhen you use your pumpkin, do you drain all the water off??? Or do you puree it with the rest of the pumpkin chunks?
ReplyDeleteIt really depends on what I'm gonna use it for... for pie or something like that, I drain the water off. ~~Granny
DeleteDo you have to use a pressure canner?
ReplyDeleteYes, Wendy, you sure do, pumpkin is a low-acid food and must be pressure canned. ~~Granny
DeleteDid you plant your pumpkin yet? Just wondering. Here in S. Texas we plant now for late Oct-Dec harvest. 100 degrees trying to keep the plants alive....argh .....but the in result will be lots of pumpkins....smile
ReplyDeleteNo, Cindy, we've not planted pumpkins, probably won't this year, I canned so much last year I think we'll skip this season! ~~Granny
DeleteI did the Puree Squash and it was a mistake. It smelt like siliage and the tops come off after I took the rings off. That was a few years ago and this year I am going to
ReplyDeletetry canning squash agian.
So if i am going to make pumpkin puree and freeze it can I make it the same way just freeze it instead or would i need to cook the pumpkin a little bit longer?
ReplyDeleteProbably wanna cook it a bit longer first. ~~Granny
DeleteSaw an episode of Iron Chef last week that made pumpkin bread and then turned it into French toast and bread pudding! My son to a class right after that and learned how to make pumpkin Creme Brulee...it was amazing! (Just more reasons to can some pumpkin).
ReplyDeleteQuestion: How long is the shelf life of properly canned pumpkin? Also, any tips for the seeds? I've made dried pumpkin seeds before, but it's more of a guess about how to do it.
thanks!
:)
DeleteI too would like to know how long the shelf life is :) thanks
ReplyDeleteShelf life is at least a year, probably more. ~~Granny
DeleteI too would like to know how long the shelf life is :) thanks
ReplyDeleteI too would like to know how long the shelf life is :) thanks
ReplyDeleteI too would like to know how long the shelf life is :) thanks
ReplyDeleteI have used pumpkin I canned 2 years later. Just ss good as day it was canned. Yummy!
ReplyDeleteThank you for your information on how to can the pumpkin. I am canning pumpkin for the first time and your blog was very helpful. I to am planning on making pumpkin pies and brownies with pumpkin in it and not oil and eggs. Yummy good!!
ReplyDeleteThanks for this great post. I am going to try canning my own pumpkins this year. I'm one of the "younger generation" and really enjoy canning and preserving. I think I'll be visiting your site more in the future!
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My Aunt lives in Ohio and there is an Amish store about a mile from her that sells Pumpkin Butter! It is amazing! I guess I would have to make a small batch and refrigerate if I ever find a recipe! And then have reserved pumpkin for other goodies later!
ReplyDeleteAfter pressure canning I have a few jars in which the pumpkin has apparently absorbed the water and instead of about one inch of head space there is now about 4 to 5 inches of pumpkin without liquid encasing it. Should I be concerned? Should I add liquid and recan?
ReplyDeletePumpkin butter tastes great, but I just can it like my jams, etc.
ReplyDeleteAlso, I have used pumpkin I canned myself several years after. I made pumpkin pie with the last jar of 2009 pumpkin just last month, because I found one in the back of the canning cupboard that I'd missed. If it's done properly it keeps well.
What if I puree and cook my pumpkin at the same time in my Vita-Mix, will that make the puree safer?
ReplyDeleteI personally don't have a problem with canning pumpkin puree... but the rulemakers say NO to pumpkin puree of any kind. ~~Granny
ReplyDeleteThank you for posting! I will be planting pumpkins in the garden next year, so I'm getting all the info I can now, so I'll be prepared! Lol!! Side note in regards to canning pureed pumpkin: I've been canning pumpkin butter for a few years now and no one has become ill, so I'm assuming I'm doing something right...
ReplyDeleteif its deemed unsafe to puree until smooth why does the pumpkin pie filling at the store come that way? This is my first time making pumpkin puree and I want to use it for pies, cookies, muffins, etc. so I just want to get this right. Also since its stored cubed does that mean when you open it you need to use a blender and blend it before putting it in whatever your baking?
ReplyDeleteHonestly, by the time you get it pressure canned, it's pretty much puree anyway. Personally, I have no problem with canning pumpkin pureed, but the "experts" disagree with me! LOL! ~~Granny
DeleteThis is my second year canning and I really appreciate the information you have here. I would love to get some guidelines also on psi and times from someone like you who is experienced with successfully canning pumpkin puree and if possible a pumpkin butter recipe. Thank you for providing a place to go to and get traditional recipes and perspectives on canning. Please feel free to email me at Lucha030@gmail.com
ReplyDeleteDoes the taste or consistency diminish as this is basically cooking the pumpkin twice. I saw a recipe for canning raw uncooked pumpkin which would then cook the pumpkin only once. Just curious!?
ReplyDeleteI have pressure canned peeled shredded raw pumkin and it worked great. Once it cooks during the canning process you have quite a bit of head room in the top of the jar so pack it tightly when you first put it in. It may keep its "shreddy" texture, but once baked into pies and breads you can't tell. You could also puree it you feel it necessary. I used my last jar after 3 years and it was just as good as ever.
DeleteMy parents have pressured canned pureed pumpkin for years. When Dad passed two years ago we starting planting pumpkins from his seeds and pressure can the puree. Just canned 21 jars today. Have one fresh pumpkin left for next week. Thanksgiving. You can definetly tell the difference from store bought and home canned pumpkin. They tell you not to can meats either and we do that also, Chili, Chicken, Sausage and Beef. Makes quick easy meals with working.
ReplyDeleteMy mom canned pumpkin for years by pureeing it. However, I remember her using a thermometer to make sure she got it up to a certain temperature before canning.
ReplyDeleteDo you know what temp she would heat it to? My grandma has canned pumpkin puree for years and never made anyone sick. I just used up the last jar she gave me as a wedding gift and I want to can my own. Grandma always water bathed hers for 3 hrs but I think I will pressure can mine.
DeleteDo you know what temp she would heat it to? My grandma has canned pumpkin puree for years and never made anyone sick. I just used up the last jar she gave me as a wedding gift and I want to can my own. Grandma always water bathed hers for 3 hrs but I think I will pressure can mine.
Deletecan the cubed pumpkin be packed without blanching?
ReplyDeleteSure, it will shrink up quite a bit so you'll have extra space in the jars. ~~Granny
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ReplyDeleteI just want to say, I just found a Jar Of Pumpkin in my Cold Pantry {A pantry my husband built for me to store my canned goods} Anyway, the date on the jar is Nov. 2001. Obviously I took it to the kitchen to dispose of. That lid was on TIGHT, after I popped it off, I looked at it and it looks great. Then to smell, it smells amazing, so I put a plastic lid on and popped it in the fridge, now I'm like "DO I or DON'T I"..?? Any thoughts...?
ReplyDeleteBecky....
I'd eat it... as long as it was still sealed, it should be good. ~~Granny
DeleteIf I can cubes of pumpkin and puree it when I'm going to use it, how much does it take to make a pie? I don't know whether to put it in quarts or pints.
ReplyDeleteIf the jars stay sealed is that a sign that it is safe to use? Can you go by that to know if it's good or not?
ReplyDeleteI tried this method in November 2014. I used my jack o lanterns and other full sized pumpkins. Made a huge batch. I have been using it ever since. Just made pumpkin pies for Thanksgiving 2017, with my 2014 pumpkins! It was fabulous! Love this method!
ReplyDeleteThank you for your article, Granny. I am also a granny and I don't understand why it's ok to can up applesauce which is a puree and not pumpkin. So it cannot be because of the consistency because it would be just as easy to add enough water to make the pumpkin of the same consistency as applesauce. What up?
ReplyDeleteStarrNovember 10, 2018 at 3:35 PM
ReplyDeleteThank you for your article, Granny. I am also a granny and I don't understand why it's ok to can up applesauce which is a puree and not pumpkin. So it cannot be because of the consistency because it would be just as easy to add enough water to make the pumpkin of the same consistency as applesauce. What up?
Does anyone have a recipie on how to can pumpkin puree. I've canned just about everything but not this. But I would like to
ReplyDelete