Tuesday, September 20, 2011

Canning Pumpkin

Blessings, Darlings! 

It's that time of year again - the hard squashes are in!  I'll be stocking up this week, while they are on sale at the grocer, but on Nov 1 your can probably get 'Halloween Pumpkins" for free at pumpkin patches.  Not the best tasting flesh, but great for seeds (especially the tiny ones).

I usually just keep them fresh, if you buy good quality ones they don't go bad quickly.  But I have canned them if I have a bunch and several go bad at once.

Always can cubes -  home canning puree doesn't work, you risk botulism.  You do NOT want to risk that.

Clean 'em of strings and seeds, wash 'em, cut 'em into 1 inch cubes, remove rind.  Boil for 2 minutes.  Fill jars with the cubes and the water you boiled them in, leaving 1 inch at top of jar.  Add tops/rings. 

Pressure can at 10 pounds (15 if over 1000 feet) pints for 55 minutes, quarts for 90 minutes.

Frondly, Fern

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