Canning Pumpkin

Pumpkins offer far more than a door-stop at Halloween. This season is also the prime time to find and use sugar or pie pumpkins, the best for cooking and baking.  Pumpkin seeds from any pumpkin can also be dried and roasted.


Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.

The only directions for canning pumpkin and winter squash are for cubed flesh. Only pressure canning methods are recommended for canning cubed pumpkin.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 cover cooking liquid, leaving 1-inch headspace. Adjust lids and process following the USDA recommendations, which can be found here  at the National Center for Home Preservation