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