How to Can Pumpkin and Winter Squash

Even as the months begin to get colder, a gardener’s work is never done. Find out how to can pumpkin and winter squash for those over-abundant fall harvests.

| March 15, 2013

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. 

10/6/2013 7:57:56 AM

I have froze pumpkin puree and it freezes very well. just have to strain the water out some more

10/4/2013 10:48:24 PM

Thank you so much! Was planning on canning some of our pumpkins soon. Wondering now if I purée it if it would freeze well.

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