Canning Pumpkin (cubed)
Pumpkin should not be puréed or
mashed before canning. You may do
so for pie making after opening.
Pumpkin

weights are always approximated..
 Pint

1.125 lbs
 Quart

2.25 lbs
Boiling Water
 as needed
 as needed
Lemon Juice
 2 teaspoons
 1 tablespoon
Pressure Canner Processing
 55 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Wash, remove seeds, peel and cut into 1" slices.
  3. Blanch for two minutes and reserve cooking liquid for canning.
  4. Put lemon juice in jars.
  5. Canning using hot pack method with 1” of headspace.
  6. Pour cooking liquid over pumpkin, maintaining 1" headspace.
  7. Processing with a Pressure Canner 55 minutes for pints, or 90
    minutes for quarts, at 11 pounds, or 10 pounds for a weighted
    gauge.
  8. For elevations above 1,000 foot level see Altitude Time
    Adjustments.
  9. After processing, remove from boiling water and place the jars
    on a towel, separated by 1” to cool naturally.
  10. Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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© 2004 David G. Blackburn
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