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Peeled pumpkin cut into 1-inch cubes on a wooden cutting board for pressure canning.

Pressure-Canned Pumpkin Cubes

Safely preserve pumpkin or firm winter squash as 1-inch cubes using a tested hot-pack pressure-canning method. Drain and puree the cubes after opening for pies, bread and other pumpkin recipes.
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Total Time 55 minutes
Servings: 9 Pints
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 pounds fresh pumpkin or firm winter squash for approximately 9 pints or 16 pounds for approximately 7 quarts
  • Water
  • Canning salt optional: ½ teaspoon per pint or 1 teaspoon per quart

Method
 

  1. Inspect the pressure canner and prepare it according to the manufacturer’s directions. Place the rack in the canner and add the specified amount of water.
  2. Wash the jars, lids and bands in hot soapy water. Rinse well and keep the jars hot until filling.
  3. Wash the pumpkin. Cut it open and remove the seeds and stringy pulp.
  4. Cut the pumpkin into manageable sections and remove the rind completely.
  5. Cut the peeled pumpkin flesh into uniform 1-inch cubes. Do not mash or puree it.
  6. Place the cubes in a large pot and cover them with water. Bring to a boil and boil for two minutes.
  7. Pack the hot pumpkin cubes into hot pint or quart jars.
  8. Cover the cubes with the hot cooking liquid, leaving 1 inch of headspace. Add canning salt if desired.
  9. Remove air bubbles and adjust the headspace with additional hot liquid if needed.
  10. Wipe the jar rims. Center the lids and apply the bands until fingertip tight.
  11. Place the jars on the rack in the pressure canner and secure the lid.
  12. With the vent open, heat the canner until steam escapes steadily. Vent continuously for 10 minutes.
  13. Close the petcock or place the weight on the vent. Bring the canner to the pressure required for your elevation.
  14. Process pints for 55 minutes or quarts for 90 minutes. Maintain the correct pressure for the entire processing period.
  15. Turn off the heat and allow the canner to depressurize naturally. Do not force-cool the canner.
  16. Open the canner according to its manufacturer’s directions, keeping the lid tilted away from your face.
  17. Remove the jars with a jar lifter and place them upright on a towel or cooling rack.
  18. Let the jars cool undisturbed for 12 to 24 hours. Check the seals, remove the bands, label the jars and store them in a cool, dark place.

Notes

  • This method follows current tested guidance from the National Center for Home Food Preservation.
  • A pressure canner is required. Do not process pumpkin in a boiling-water canner.
  • Pumpkin must be canned in 1-inch cubes. Do not can mashed or pureed pumpkin.
  • Do not add dairy products, flour, cornstarch, butter or other thickeners.
  • If the canner drops below the required pressure, return it to pressure and restart the complete processing time.
  • Drain and puree the pumpkin after opening the jar.
  • Use within one year for the best quality.