Pressure Canning Pumpkin

 We had so much fun going to the pumpkin patch with the grandkids this year and somehow we ended up with pumpkins so before they went bad, I decided to go ahead and canned them since it was from an organic farm. Let me show you how to do this. 

First thing you wanna do is wash your pumpkin from all the dirt, then slice the pumpkin in long strips so that way you can use a potato peeler to remove the skins. Then cut them into half inch cubes.

Prep canner by filling bottom with 3 inches of water and bottom rack before placing my hot packed jars in advance.

You can use any size jar that you want but I used pint jars since I usually make half recipes for the hubby and I. Sterilize your jars and fill them with the 1/2 inch cubes of pumpkin pressing and packing as you fill. After you have all your jars filled with the pumpkin boil water to fill your jars.. debubble and Wipe the rims. Place lid & ring on your jars, and place them in the canner follow the rest of your canners instructions to process them for 55 minutes for pint jars and 90 minutes 4 quarts.

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