Michigan State University Extension
Preserving Food Safely - 01600707
10/13/97

CANNING PUMPKINS-CUBED

     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  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
hot jars with cubes and  cooking  liquid,   leaving   1-inch
headspace.  Adjust lids and process.                        

For making pies, drain jars and strain or sieve cubes.      

         RECOMMENDED PROCESS TIMES FOR PUMPKIN IN A         
                DIAL-GAUGE PRESSURE CANNER                  

                   Canner Pressure (PSI) at Altitudes of    
Style                                                       
of     Jar    Process  0-        2001-     4001-    6001-   
Pack   Size   Time     2000 ft.  4000 ft.  6000 ft. 8000 ft.

Hot    Pints  55 min.  11 lb.    12 lb.    13 lb.   14 lb.  

Hot    Quarts 90       11        12        13       14      

         RECOMMENDED PROCESS TIMES FOR PUMPKIN IN A         
              WEIGHTED-GAUGE PRESSURE CANNER                

                   Canner Pressure (PSI) at Altitudes of    
Style                                                       
of       Jar      Process       0-                Above     
Pack     Size     Time          1000 ft.          1000 ft.  

Hot      Pints    55 min.       10 lb.            15 lb.    
Hot      Quarts   90            10                15        

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