Directions:
- Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
- Place in large stock pot with 1 cup of water to prevent sticking.
- Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
- Extra water may be added as necessary to prevent sticking.
- After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
- Prepare sterilized jars and lids for canning.
- Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
- When using, use your own pumpkin pie filling recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.43 Kcal (1044 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 15.12mg | 1% | |
| Potassium | 2596.29mg | 55% | |
| Total Carbs | 64.25g | 21% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 11.34g | 45% | |
| Protein | 7.56g | 15% | |
| Vitamin C | 75.6mg | 126% | |
| Iron | 7.6mg | 42% | |
| Calcium | 204.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 33 Kcal (138 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2mg | 1% | |
| Potassium | 343.5mg | 55% | |
| Total Carbs | 8.5g | 21% | |
| Sugars | 1.5g | 45% | |
| Dietary Fiber | 1.5g | 45% | |
| Protein | 1g | 15% | |
| Vitamin C | 10mg | 126% | |
| Iron | 1mg | 42% | |
| Calcium | 27mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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