Recipe: How to Can Pumpkin

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I am sorry, but there is no safe method for canning pumpkin butter. It is only safely frozen.

The product is too thick and dense to be canned by either method.It will pose a risk for botulism.

Years ago there were recipes for canning pumpkin butter, but they have been pulled from the USDA. The only safe method for canning pumpkin is in cubes, packed loosley, packed in water, and pressure canned.

Pumpkins and Winter Squash - 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 21/4 pounds per quart.

Quality: Pumpkins and squash 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 jars with cubes and cooking liquid, leaving 1-inch headspace.

Process pints 55 min. quarts 90 min. Use 11 lb. dial gauge, 10 lb. weighted gauge pressure canner.