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  Recipe Home » Vegetables » Canning Pumpkins & Winter Squash (Cubed)
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  Canning Pumpkins & Winter Squash (Cubed)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
***** Not Found *****
Instructions:
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 following the recommendations in Table 1 and
Table 2.

For making pies, drain jars and strain or sieve cubes.

Table 1. Recommended process time for Pumpkin and Winter Squash in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Pumpkin and Winter Squash in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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