We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Are the Best Tips for Canning Pumpkin?

By Erin J. Hill
Updated: May 17, 2024
Views: 2,540
Share

When canning pumpkin, it is important to follow all instructions carefully and to ensure that all canning devices and equipment are used properly. Pumpkin is a dense vegetable, so it is harder to can safely than certain other foods. Pumpkin should only be canned when cut into cubes and when a lot of pressure is applied during the process. This helps to ensure that all potential botulism spores and other bacteria are killed efficiently.

Pumpkin should never be mashed or pureed prior to canning. Although pumpkin butter is a popular side dish and a staple for many recipes, it is not safe to make and preserve in residential kitchens. Those who want to use this ingredient should purchase commercial products. This is primarily due to pumpkin's dense nature, which makes heating mashed pumpkin thoroughly enough to kill all pathogens very difficult.

When canning pumpkin, it is important to only do so when the flesh has been peeled and cut into one inch (25.4 mm) cubes. Once the pumpkin has been peeled and cut, it should be boiled in water for two minutes. Clean, dry, jars should be available. The pumpkin should then be placed into the jars and covered with the cooking water. One inch (25.4 mm) should be left at the top of each jar.

The next step when canning pumpkin is placing each jar in a dual gauge pressure canner. The length of time each jar will need to be processed, and the pressure which should be used, will depend on one's altitude. The minimum length of time is 55 minutes, and the maximum is usually closer to 90 minutes. This ensures that each piece is thoroughly cooked and that all botulism spores and other pathogens are killed efficiently.

Once canned, cubed pumpkin can be stored for a very long time. The cubes can be mashed or pureed into pumpkin butter once they are removed from the jars. Some people don't find canning pumpkin to be worth the effort, since most types of winter squash have a naturally long shelf life. For instance, some pumpkins can last for months as long as they are not cut or punctured in any way. Pumpkin butter can also be made and frozen or kept in the coldest portion of the refrigerator for several months without going bad, although this can vary based on the refrigerator's temperature.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Editors' Picks

Discussion Comments
Share
https://www.wisegeek.net/what-are-the-best-tips-for-canning-pumpkin.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.