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Autumn Harvest – Canning Pumpkin
I was lucky enough this year to find ten perfectly good pumpkins next to a neighbor’s trash can after the Thanksgiving holiday. With my own two purchased pumpkins, that gave me a lot of pumpkins to can! If you don’t have a garden of your own, ask around – lots of people by pumpkins for fall decorations with no plans of eating them. I love free food!
From the National Center for Home Food Preservation:
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 2¼ pounds per quart. 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. 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.
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It's great you found free ones -they say there is a pumpkin shortage. It will come in handy this winter for sure.
vickie
Good Morning!
I just found your blog this morning…God surely knew I needed some encouragment and inspiration this morning and here you are! Thank you for all of your lovely posts.
It had been so long since I canned pumpkin, I had a trip down memeory lane and finally found it!
Thanks for the mustard recipe as well…I am going to add that too a gift basket that was truly in need of something yummy!
Blessing to your new gandchild and may you and yours have a blessed holiday season celebrating our Lord's birth
I've never done any canning myself but the more I read of it, and the more people I meet doing it – the more I am keen to give it a go. I'd never have thought of canning pumpkin – though I suppose almost anything can be canned?
)
Thanks for sharing