Canning Pumpkins& Winter Squash (Cubed)

* Exported from MasterCook *

CANNING PUMPKINS & WINTER SQUASH (CUBED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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 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.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

For making pies, drain jars and strain or sieve cubes.

Table 1. Recommended process time for Pumpkin and
Winter Squash in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Pumpkin and
Winter Squash in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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