Pumpkin season is right around the corner, and these easily canned jars are the perfect go to for delicious breads, waffles, cookies, cakes, pies, or whatever else you love pumpkin for.
Due to their acidity levels, pumpkins (and all vegetables), require the use of a pressure canner. The internal temperature of puree'd pumpkin is questionable for home canning safety, so please don't try that at home. Stick with this cubed method and strain the water when ready to use, if necessary. This same method can be used for canning any winter squash.
Recipe from Presto
Wash and remove seeds from pumpkin.
Remove peel from flesh and cut into 1" cubes.
Drop cubes into boiling water and boil for 2 minutes.
Pack hot squash cubes loosely into hot, sterilized jars, leaving 1" headspace. Do not mash or puree cubes.
Cover with liquid that squash was boiled in, leaving 1 " headspace.
Remove air bubbles by running a plastic knife around the edges of the jar.
Wipe rim clean with a wet paper towel.
Place hot, sterilized lids on jars, and screw on bands.
Process at 11 pounds pressure, making sure to adjust for altitude (13 pounds if you live in Utah).
55 minutes for pints, or 90 minutes for quarts.