“5 Secret Steps for Perfect Canning Pumpkin Every Time”
A simple guide to canning pumpkin for long-term storage.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4-6 quarts 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4–6 pounds of fresh pumpkin
- Water (for boiling)
- 1 tablespoon lemon juice per quart jar (optional, for acidity)
Instructions
- Wash and peel the pumpkin. Remove seeds and strings.
- Cut the pumpkin into 1-inch cubes.
- Bring a large pot of water to boil.
- Add pumpkin cubes and boil for 2 minutes.
- Pack hot pumpkin into sterilized jars, leaving 1-inch headspace.
- Add lemon juice if using.
- Cover with boiling water, leaving 1-inch headspace.
- Wipe jar rims, apply lids, and screw bands on fingertip tight.
- Process in a pressure canner at 10 pounds pressure for 55 minutes (adjust for altitude).
- Remove jars and let cool for 24 hours before storing.
Notes
- Use only pie pumpkins for canning – field pumpkins are too watery.
- Always use a pressure canner for low-acid vegetables like pumpkin.
- Label jars with date before storing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 49
- Sugar: 2g
- Sodium: 2mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/perfect-canned-pumpkin-recipe-steps/