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 stringless,
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.
Adjust lids and process following the recommendations in Table 1 and
Table 2.
For making pies, drain jars and strain or sieve cubes.
Table 1. Recommended process time for Pumpkin and Winter Squash in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 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 lb.
Table 2. Recommended process time for Pumpkin and Winter Squash in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
