We finished canning our pumpkin harvest just in time for “everything has to be pumpkin flavored” season. Actually, we eat pumpkin all year long. Why should I only enjoy it during the fall and winter months? I make sure to have plenty stocked up so that we can nosh on pumpkin pancakes, pumpkin cookies, pumpkin bars… you get the idea!.. all year long!
Last year we bought all of our pie pumpkins from a local market. This year we grew all but 10 of the pie pumpkins. We canned 42 pumpkins and only spent $15.00. Woohoo! We’ll be eating extra pumpkin coffee cake, pumpkin doughnuts, pumpkin lattes.. I can go on but I’ll spare you this time! By growing our own, we know that we’re using heirloom seeds and growing these babies without any pesticides, insecticides, or any other “cides” that aren’t good for us.
The first thing you do is wash your pumpkins really well. You don’t want any dirt or grubbies getting into your hot liquid or pumpkin.
Cut your pumpkins in half with a sharp knife (cleaver, axe, whatever works – just be careful!) and clean out the seeds. Save the seeds in a bowl to roast for later.
Chop the pumpkin into manageable pieces.
Boil the cut pieces in water for about 20 minutes until pumpkin is tender but not mushy. It will be easier to peel the pumpkin rind.
Remove the pumpkin pieces and allow to cool a bit. Save the water that you boiled your pumpkin in, you will use this as your “juice” for the canning. I figure that it’s better than plain water, any of your vitamins and minerals that get cooked out from the pumpkin will be in this water.
When pieces are cool to the touch, remove the rind, and cut into cubes. There’s all kinds of warnings about how you should never can pureed pumpkin, it should always be canned in cubes. You can read what the National Center for Home Food Preservation has to say about it here. They are funded by the USDA. I feel much safer now. (Can you feel the sarcasm?) Wonder how anybody survived years ago? I follow their advice for the most part. Sometimes my pumpkin is a little “mushy” and the cubes fall apart and I really like to stuff that pumpkin in those jars. Sort of like puree but I’ve never had a problem with any of my pumpkin. Except for that one time that…. Just kidding! The pumpkin turns out all good even if it is a little pureed. Libby’s purees their pumpkin and expects everybody to eat it. Maybe they don’t like the competition. Just saying.
Fill hot, clean jars with your pumpkin cubes.
Take your hot pumpkin liquid and fill the jar almost to the top.
Slide a knife or plastic spatula along the sides of the jar to remove any air bubbles that may be hiding out in there. Bubbles not good.
Check to make sure that you leave 1 inch of headspace in your jars. You need to leave this room due to expansion of the pumpkin while it is being pressure cooked. Trust me, I’ve made this mistake before. All your pumpkin juice from inside the jar makes its way out into the pressure cooker and you’ll get a little bit of dry pumpkin. Leave the headspace.
Wipe off the rim of the jar to remove any sticky liquid or pumpkin chunks that could interfere with getting a good seal on the lid.
Tighten the lid onto the canning jar (careful – it will be hot!)
Place a maximum of 7 quarts into your pressure cooker. You have to use a pressure cooker, not a hot water bath canner. The pumpkin doesn’t have enough acid in it to kill any little critters that might be in there. Follow your directions for your pressure cooker. Make sure that you check the vents to make sure they are clear (tee hee! Chicken humor – check your vent! I know, my joke was wearing thin on Lexie too. She had to hear it every time I started a new batch. Can’t take me anywhere.)
Process quarts for 90 minutes at 10 pounds of pressure and pints for 55 minutes at 10 pounds of pressure. You can fit 10 pints into the canner. This is the long part. Waiting for the canner to achieve correct pressure and then waiting and hoping nothing goes wrong. I’ve heard pressure cookers can be quite dangerous.
Since you have to stay close to your pressure cooker to keep an eye on it, might as well roast all those pumpkin seeds! I just mix a little sunflower oil and sea salt and pop them into the oven at 250 degrees for about half an hour. I think we got 2 gallon size bags of pumpkin seeds this year. Pretty sure they won’t last too long.
Now you have pumpkin to use for all those yummy treats all year long. When you open a jar, drain out the water and mush the pumpkin up with a spoon. Pumpkin puree! We did pretty good this year. There are 50 quarts and 27 pints in the pantry. And it only cost us $15.00! Hmm. That would be about 19 cents a jar. Plus I had a bowl of pumpkin that I just didn’t feel like canning anymore so we ate pumpkin muffins, pumpkin bread, … yeah, yeah, you get the idea!