Canned Laughter

Pie Pumpkins.  Sugar Pumpkins.  Baby Pumpkins.  Field Pumpkins.  Bush Pumpkins.  Luxury Pumpkins. Buckskin Pumpkins.  Whatever you call them, now is the time to get your hands on sweet little baking pumpkins before they disappear again.  Below are two ways to save that fresh fall goodness.

Canning Pumpkin

UPDATED!

From the University of GA:

Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA’s Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.” More information can be found here: http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html

Canning Cubed Pumpkin

Only pressure canning methods are recommended for canning “cubed” pumpkin. All low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods). Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning 1994).

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 2¼ pounds per quart. 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. 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.
Adjust lids and process following the USDA recommendations: http://www.homefoodpreservation.com/how/can_04/pumpkin_winter_squash.html.

Thank you to Sharon for bringing this to my attention.  I LOVE it when readers teach me something new about canning! I’m removing my recipe with mashed pumpkin.

Freezing Pumpkin

Cut in to small pieces, remove seeds and peel.  Cook until soft in a steamer to keep the flavor neutral (best for baking) or bake on a parchment lined cookie sheet for a sweeter, more carmelized flavor (best for soups, savories & side dishes).  Mash or put through sieve.  Either texture is fine, it’s just a matter of personal preference.  Cool by placing in a bowl over crushed ice and stirring until it’s cold all the way through.  Now your pumpkin is ready for freezer safe bags or freezer containers.

Preserving autumn goodness year round?  That’s what works for me!  For more Works for Me Wenesday ideas visit Shannon at Rocks In My Dryer.