How to Pressure Can Pumpkin or Squash
Learn how to pressure can pumpkin or squash the only safe and tested way. With this easy method, you can have canned pumpkin or squash for all of your favorite recipes.
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Equipment
- Pressure Canner
- Canning Jars & Lids
Ingredients
- pumpkin or winter squash
Instructions
Prepare Jars, lids, rings and canner.
- Wash your jars, lids, and rings in hot, soapy water.
- Fill the pressure canner with 2-3 inches of water and put it on the stove on low heat to warm.
- Put some water in the clean jars to keep them weighed down, and place them in the canner to keep them warm. Turn the canner off when it begins to steam.
Prepare your preserve.
- Wash the pumpkin, remove the stem, cut it in half, and scoop out seeds and stringy pulp. Remove the rind with a peeler or knife.
- Cut pumpkin into 1-inch (2.5 cm) cubes. Do NOT mash or puree
- Meanwhile, bring a saucepan of water to a boil.
- Add pumpkin cubes to the boiling water. Bring to a boil over medium-high heat and boil for 2 minutes until heated but not soft. Do NOT mash.
- Pour into a colander to drain, discarding the cooking liquid.
- Clean and refill the saucepan with water; bring to a boil.
Fill jars, fit lids, and place them in the pressure canner.
- Remove the hot jars from the canner with the jar lifter and turn the canner on again to bring the water to a low simmer of 180°F (82°C).
- Using a funnel, pack the pumpkin cubes into the jars. Pour or ladle fresh boiling water to cover the pumpkin, leaving 1-inch headspace. Release the bubbles with the headspace ruler, adding more water if needed.
- Clean the jar rims using a clean towel dipped in vinegar, add the lids and screw on the bands to fingertip tight.
- Using the jar lifter, carefully place the jars into the pressure canner (remember, jars will be hot since we’re hot-packing the pumpkin).
Canning
- Place the lid on the pressure canner, turn up the heat, and let the steam vent for 10 minutes.
- 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).
- Once your canner has stabilized at full pressure, set a timer for 55 minutes for pint jars or 90 minutes for quarts.
- Let the canner come down to 0 PSI by itself. Do not jiggle or remove the pressure regular or vent valve.
- Once the gauge reads 0 PSI, remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
- Carefully take the lid off the canner.
- Remove the jars and set them on a clean towel to cool undisturbed overnight (or for at least 12 hours).
- Check each seal, remove the bands, and clean each jar with room-temperature water.
- Label each jar with the contents and year.
- Store the jars out of direct sunlight.
Notes
Be sure to follow all canning instructions precisely. If any seals fail, place the pumpkin in the refrigerator and use within a few days.
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