Pumpkin!

Yield: depends on how much pumpkin and squash is used.
Prep Time: 30 minutes
Processing Time: 90 Minutes
Difficulty: Expert

Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.

Ingredients:

Use pumpkins with hard rind & stringless, mature pulp. Small sugar or pie pumpkins give best results.

Do not mash or purée pumpkin or squash.

Directions:

- Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

- Wash; remove seeds. Remove peel/rind and cut flesh into 1 inch (2.5 cm) cubes. Place cubes in stainless steel saucepan; cover with boiling water. Bring to a boil; boil 2 minutes. Drain. Season with salt, if desired: 1/2 tsp. (2 ml) per 500 ml jar; 1 tsp. (5 ml) per 1 L jar.

- Ladle hot prepared pumpkin or squash into a hot jar adding fresh boiled water to within 1 inch (2.5 cm) of top rim (head space).

- Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pumpkin or squash. If stacking jars, place a second rack between layers of jars.

- When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

- When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated at 10 lb (69 kPa) in weighted gauge pressure canner:

500 ml - 55 minutes; 1 L – 90 minutes

NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

- When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.