1. Wash canning jars, rings, and lids with soap and warm water. Rinse thoroughly. Place jars in boiling water for 10 minutes or until ready to use.
2. Prepare your pressure canner per the manufacturer’s instructions. Put 2-3 inches of water and a canning rack inside and set it on a stove to begin heating.
3. Choose firm, fresh, disease-free pumpkins. Wash them thoroughly in cool, running tap water.
4. Using a sharp knife, chop off the top stem.
5. Split the pumpkin lengthwise into halves and use a spoon to scoop the pumpkin seeds out of the pumpkin. The seeds can be discarded or roasted and eaten as a snack. Next, cut the pumpkin into 1-inch wide strips.
6. Run a vegetable peeler or sharp knife along the curves to remove the hard rind before cutting the peeled pumpkin flesh into 1-inch cubes.
7. Fill a large stockpot with water and bring it to a rolling boil. Add the cubed pumpkins to the water and blanch them for 2 minutes. Turn off the heat.
8. Using a slotted spoon, carefully scoop the hot cubes out of the hot water and pack them into hot jars. Be careful not to mash the pumpkin. Add ½ teaspoon of canning salt to pint jars or one teaspoon to quart jars, as desired.
9. Add cooking liquid to the jars, leaving 1 inch of headspace. Run a bubble popper or plastic butter knife along the edges to release air bubbles.
10. Wipe rims using a damp cloth or paper napkin. Seal with 2-part canning lids until fingertip tight.
11. Place the filled jars upright into the pressure canner. Attach a lid and bring water to a boil using high heat.
12. Remove the weight to allow steam venting for 10 minutes.
13. Put on the weight or close the vent or petcock to build pressure to the appropriate level based on elevation and canner type.

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001ft and up: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Processing and Cooling

1. Once the pressure is at the correct level, set a processing time of 55 minutes for pint jars or 90 minutes for quart jars.
2. Once the processing time is complete, turn the heat off. Let the canner’s pressure drop to zero. Wait to open the lid for an additional 10 minutes.
3. Open the lid away from your face and wait five more minutes before removing the jars.
4. Using a jar lifter, remove the processed jars from the hot water, placing them on a towel-lined countertop to sit undisturbed for 12-24 hours.
5. Loosen or remove screw bands. Check seals by pressing lid centers with your finger. Lids for sealed jars don’t flex up and down when pressed.
6. Refrigerate any unsealed jars and consume the contents within 5-7 days.
7. Label all sealed jars with the canning date and contents. Store sealed jars in a cool, dark, dry, clean pantry or cabinet shelf. When ready to make pumpkin puree, open a jar, strain the liquid, and blend or mash the pumpkin cubes into a smooth puree.