Canning Pumpkins and Winter Squash (Cubed)

Title:
Canning Pumpkins and Winter Squash (Cubed)

Yield:
1 Recipe

Categories:
Vegetables,
Canning




Ingredients:









 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini