Selecting, Preparing and Canning Vegetables
Pumpkins and Winter Squash - Cubed
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 2¼
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.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
For why we say not to mash or puree the squash, read more about the caution.
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
|Table 1. Recommended process time for
Pumpkin and Winter Squash in a dial-gauge pressure
||Canner Pressure (PSI) at Altitudes of
|Style of Pack
||0 - 2,000 ft
||2,001 - 4,000 ft
||4,001 - 6,000 ft
||6,001 - 8,000 ft|
|Table 2. Recommended process time for
Pumpkin and Winter Squash in a weighted-gauge pressure
||Canner Pressure (PSI) at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||Above 1,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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