How to Pressure Can Pumpkin

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Learn how to can pumpkin in cubes, so you can quickly make your own pumpkin puree for baking.

Prep Time30

Course: canning recipe, food preservation

Cuisine: American

Servings: quart jars

Weigh pumpkins and make sure you have about 16 pounds worth.
Scrub whole pumpkin/s clean at kitchen sink.
Cut in half and use a metal spoon to scrape out seeds.
Add water to your pressure canner and preheat on the stove while you finish preparing pumpkin.
Slice pumpkin into 1 inch wedges.
Use a vegetable peeler to remove hard rind, or use a sharp knife to cut pumpkin away from flesh as you would with a slice of melon.
Chop peeled pumpkin wedges into 1 inch cubes and toss into a large stock pot.
Cover pumpkin cubes by 1-2 inches of water and set pot on your stove to boil.
Boil your pumpkin cubes for 2 minutes, then ladle into hot quart jars, leaving 1 inch of headspace.
Add 1 teaspoon of salt to each jar, if desired.
Wipe jar rims and add canning lids and bands, tightening to fingertip tightness.
Process quarts in pressure canner for 90 minutes at the pounds of pressure specified below for your canner type and altitude (see notes).
After pressure canner has returned to 0 pounds of pressure, remove lid and lift jars out onto a cooling rack.
Let jars of pumpkin sit for 8-12 hours before testing for a seal.
Refrigerate any jars that didn't seal, and put sealed jars on the pantry shelf for later use throughout the year.
To make puree, let pumpkin cubes drain in a colander over the kitchen sink for a minute or two before pureeing with a kitchen blender or immersion blender.
Use homemade pumpkin puree in your favorite baking recipe.

Canning Pumpkin at Home

Quarts: 90 minutes

Pints: 55 minutes

Dial Gauge Canner

0-2,000 ft: 11 lb

2,001-4,000 ft: 12 lb

4,001-6,000 ft: 13 lb

6,001-8,000 ft: 14 lbs

Weighted Gauge Canner

0-1,000 ft: 10 lb

1,001-8,000 ft: 15 lb