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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us. Ingredients:
4 -6 lbs pumpkin (dark orange type usually seen at halloween) |
4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape) |
Directions:
1. Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
2. Place in large stock pot with 1 cup of water to prevent sticking.
3. Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
4. Extra water may be added as necessary to prevent sticking.
5. After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
6. Prepare sterilized jars and lids for canning.
7. Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
8. When using, use your own pumpkin pie filling recipe.
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