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Recipe: canning pumpkin

Misc.
The only safe method of canning pumpkin is to can in chunks. Other methods and recipes may put you at a risk for botulism. For chunks, cut into 1 inch pieces , cook 2 minutes in water. Put into hot jars, fill with cooking water. Leave 1 inch headspace. Process at 10 lb. pressure for weighed gauge,11 lb. dial gauge for 55 minutes pints, 90 minutes quarts.
To make pies, drain and then strain or seive.


MsgID: 203360
Shared by: Linda Lou,WA
In reply to: ISO Pumkin Pie Filling
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO Pumkin Pie Filling
  Liz, WA
2 Recipe: canning pumpkin
  Linda Lou,WA
3 RE: Pumpkin Pie Filling
  Janie/Pa
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