Canning Pumpkin

Preserving the pumpkins from your garden usually involves canning. This is a guide about canning pumpkin.

Canning Pumpkin
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Question: How Do I Prepare Pumpkin for Canning?

By Kathie Thompson 1

How do I cook a pumpkin from scratch so I can do them down (can or bottle) for future use in pies, etc.?

By Kathie

AnswerWas this helpful? Yes


Most Recent Answer

By Sandy Kinney 24 Flag

November 23, 2010

Bake the Pumpkin

1. Cut the top off the pumpkin.

2. Scoop out the inside

3. Separate the seeds from the pulp (if you want to roast the seeds)

4. Wrap the pumpkin in foil

5. Place in a pan (I added a little water)

6. Cook 1 hour at 375 degrees (or until it is fork tender)

7. Cool and cut outside skin away from pulp. Or use a spoon to scoop it out.

8. Blend pumpkin in an electric blender, food processor, mixer or hand cranked food mill

9. Store in refrigerator if you are going to use it right away or freeze in recipe size containers.

To Roast the Seeds

1. Wash the seeds and let them dry.

2. Put the seeds on a cookie sheet

3 Sprinkle with oil

4. Roast at 350 degrees for 15 minutes or until they start to get tan to brown (not burnt)

5. Add salt before roasting if you wish. I added sea salt.

ReplyWas this helpful? Yes

Question: Canning Pumpkin

Can you water bath pumpkin instead of pressure cooking?

By Joleen

AnswerWas this helpful? Yes

Food and Recipes Canning VegetablesJanuary 14, 2013
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