Pumpkins and squash should have a hard rind and string-less, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
Chart By United States Department of Agriculture
The benefits of learning how to can pumpkin and winter squash extend well beyond the growing season. As more shoppers face the reality of increasing food prices, home canning is beginning its comeback in some households. Having a pantry full of fresh canned produce for use year round is a way to save money at the grocery store and cut down on food waste at the same time. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack process of pressure canning pumpkin and other fall crops. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering canning pumpkin and winter squash.
How to Can Pumpkin 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 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and string-less, 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.
For why we say not to mash or puree the squash, read more about the caution.
Adjust lids and process following the recommendations in the Image Gallery.
For making pies, drain jars and strain or sieve cubes.