Canning Pumpkin
Canning pumpkin helps us capture the flavor of fall, so we can enjoy pumpkin even when it’s not in season. It’s easier than you think. Use a pressure canner, not a water bath canner.
What pumpkins to use
Opt for small to medium-sized pumpkins, typically referred to as “sugar” or “pie” pumpkins. They usually weigh between 4 to 8 pounds. These pumpkins have a sweeter flavor and smoother, less fibrous texture, making them ideal for canning. They also have denser flesh, yielding more pumpkin purée per pound compared to larger, carving pumpkins.
Large pumpkins used for carving, often referred to as “Jack-o’-lantern” pumpkins, are not suitable for canning. They have a more watery, stringy, and less flavorful flesh, which can lead to a bland final product.
Select fully mature pumpkins. They should have a hard rind and a fully orange exterior, without green spots. The stem should be firm and dry, which is usually an indicator of a fully matured pumpkin.
If possible, choose organic pumpkins to avoid residual pesticides. Preferably, use fresh pumpkins rather than store-bought pre-cut pumpkin pieces to minimize the risk of contamination.
What you need
For this recipe, you only need Pie Pumpkins, a pressure canner, canning tools, jars, lids, and bands.
How to can them
The most time-consuming part of canning pumpkins is cutting and peeling them. Use a very sharp knife.
Once you’ve selected the right pumpkins, proper washing, cutting, removing seeds and stringy fibers, and cooking are crucial steps before canning. It’s important to follow the recommended guidelines and canning methods to ensure the preservation of nutritious and safe-to-consume pumpkin products.
A pressure canner is the only safe method recommended for canning pumpkin cubes, as pumpkin is a low-acid vegetable. It is unsafe to can mashed or puréed pumpkin at home due to the risk of botulism. Always follow established guidelines and use tested recipes to ensure the safety and quality of your canned pumpkin. This recipe is based on the National Center for Home Food Preservation guidelines.
Pre-Step
Wash your jars and lids with hot, soapy water. Rinse well. Set up your pressure canner with the amount of water recommended by the manufacturer. Turn your heat to low. Place the clean jars in the canning pot to warm. Heat the lids in warm water if your brand of lids recommends it.
Wash the pumpkin skins well on the outside.Cut the pumpkins in half carefully. A large meat cleaver and a hammer will make quick work of this task.Scrape out the seeds and the stringy pulp, botanically known as the endocarp.
Place the cut side down on your cutting board. Cut one-inch wide slices, as shown in the photo to the right.
Use a paring knife to cut the skin off of your one-inch slices. This is the easiest way we’ve found to peel it. You can use a vegetable peeler, but this way is much faster.
Cut each slice into 1-inch cubes after peeling.
Heat a large pot with clean water to blanch the pumpkin cubes. Boil the water.
Once boiling, add the pumpkin cubes in batches and blanch the pumpkin for 2 minutes, using a spider tool to remove the pieces and pack them into your warm jars, leaving a one-inch headspace.
Fill the jars with clean, boiling water, leaving one inch of headspace. Do not use the cooking liquid. Tap the jars lightly on a board to remove air bubbles. Wipe the rims of the jars clean with a damp paper towel.
Center the lid on the jar. Secure the bands finger-tip tight.
Place the jars in your pressure canner.
Secure the lid. Turn up the heat and let the pot vent for a full ten minutes.
Add your weighted or dial-gauge regulator after 10 minutes have passed. Refer to the recipe below for pressure adjustments for varying altitudes.
Once time has elapsed, remove the canner from the burner. Allow pressure to release naturally.
Once all the pressure has been released, carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
After resting, remove the hot jars to a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick the jar up by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark space.
How to use home-canned pumpkin cubes
- The pumpkin cubes make a great base for soups and stews. Blend the cubes with broth and seasoning, and simmer with your choice of vegetables, protein, and spices.
- Cook the canned cubes and mash them into pumpkin purée, which can be used in pies, pancakes, muffins, bread, and more.
- Drizzle the pumpkin cubes with olive oil and your favorite seasonings, then roast them in the oven or air fryer until they are golden and caramelized. Enjoy them as a side dish or add them to salads or pasta.
- Mix blended pumpkin cubes into your traditional hummus recipe for a sweet and savory twist. The pumpkin will add a unique flavor and creamy texture to the hummus.
- Add the pumpkin cubes to your favorite chili recipe. The pumpkin’s sweetness will complement the chili’s spiciness, adding a layer of complexity to the dish.
- Blend the pumpkin cubes to make a sweet and savory sauce for pasta, pancakes, or desserts. Season with herbs and spices to create a variety of flavor profiles.
- Mix blended pumpkin cubes into your traditional hummus recipe for a sweet and savory twist. The pumpkin will add a unique flavor and creamy texture to the hummus.
- Stir the pumpkin cubes into your morning oatmeal for a nutritious and flavorful breakfast. Top with nuts, seeds, spices, and a drizzle of maple syrup.
Pro tips
- Important! Do NOT mash or puree the pumpkin before canning it. The pumpkin puree will not heat evenly, and the heat from home canners may not kill all of the botulinum toxins, potentially causing illness.
- Use this canning recipe for any fall or winter squash. Butternut squash, acorn, blue hubbard, turban, etc., all can be canned beautifully.
- If you can pumpkin at too high of a psi or for too long, you may get some brown caramelization because the sugars have caramelized. It’s not necessarily a bad thing with pumpkins. It can actually taste good.
- Pumpkin is a low-acid food and must be pressure-canned! DO NOT use a water bath canner, it will not get hot enough to kill botulinum toxin.
Helpful tools
More pressure-canned produce
Canning is the perfect way to preserve this seasonal, low-calorie, healthy vegetable for use in dishes all year long.
Canning Pumpkin | How to Can Pumpkin
Ingredients
- 10 cups pie pumpkin or sugar pumpkin 1-6 pound pumpkin
- boiling water
Instructions
- Wash your jars and lids with hot, soapy water. Rinse well. Step up your pressure canner with the amount of water recommended by the manufacturer. Turn your heat to low. Place the clean jars in the canning pot to warm. Heat the lids in warm water if your brand of lids recommends it.
- Wash the pumpkin skins well on the outside.10 cups pie pumpkin or sugar pumpkin
- Cut the pumpkins in half carefully. A large meat cleaver and a hammer will make quick work of this task.
- Scrape out the seeds and the stringy stuff, botanically the endocarp.
- Place the cut-side down on your cutting board.
- Cut one-inch wide slices, as shown in the photo above in the article.
- Use a paring knife to cut the skin off of your one-inch slices.This is the easiest way we’ve found to peel it.
- Cut each slice into one-inch cubes after peeling.
- Heat a large pot with clean water to blanch the pumpkin cubes. Boil the water.boiling water
- Get another clean pot boiling to fill the jars. Don't use the blanching liquid.
- Once boiling, add pumpkin cubes in batches and blanch the pumpkin for 2 minutes, using a spider tool to remove the pieces and add them to your warm jars, leaving a one-inch headspace.
- Fill the jars with clean, boiling water, leaving the one-inch headspace.
- Wipe the rims of the jars clean with a damp paper towel.
- Center the lid on the jar. Secure the bands finger-tip tight.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Size: Opt for small to medium-sized pumpkins, typically referred to as “sugar” or “pie” pumpkins. They usually weigh between 4 to 8 pounds.
- Flavor & Texture: These pumpkins have a sweeter flavor and smoother, less fibrous texture, making them ideal for canning.
- Flesh Thickness: Sugar pumpkins have denser flesh, yielding more pumpkin per pound than larger carving pumpkins.
- Important! Do NOT mash or puree the pumpkin before canning it. The pumpkin puree will not heat evenly, and the heat from home canners may not kill all of the botulinum toxins, potentially causing illness. If you need purée, you can purée it for a recipe when you need it.
- Use this canning recipe for any fall or winter squash. Butternut, acorn, blue hubbard, turban, etc., all can beautifully.
- If you can pumpkin at too high of a psi or for too long, you may get some brown caramelization because the sugars have caramelized. It’s not necessarily a bad thing with pumpkins. It can actually taste good.
- Pumpkin is a low-acid fruit/vegetable and must be pressure-canned! DO NOT use a water bath canner, it will not get hot enough to kill botulinum toxin.
