Canning Pumpkin Recipe

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Canning Pumpkin
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Ingredients
3
Count
Nutrition
0
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
  2. Peel and cube.
  3. Barely cover with water; bring to a boil.
  4. Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
  5. Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
  6. Adjust lids; process.
  7. Pressure canner, minutes at 10 lbs (pints): 55 minutes.
  8. Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
  9. Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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