Golden Harvest: Savory Canned Pumpkin Recipe

Canning Pumpkin Recipe 🎃

Overview:

Indulge in the delightful process of canning pumpkin with this easy-to-follow recipe from lovewithrecipes.com. Perfect for those seeking a very low-carb option, this vegan delight is also low in protein and cholesterol, making it an ideal addition to your pantry. With just a few simple ingredients and under 4 hours of your time, you can enjoy the freshness of pumpkin year-round.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: Makes 1 quart

Ingredients:

• 1 pumpkin
• Water
• Salt

Instructions:

1. Prepare the Pumpkin: Start by thoroughly washing the pumpkin or winter squash, ensuring it’s clean and free from any dirt or debris. Then, proceed to remove the seeds from the pumpkin.

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2. Peel and Cube: Using a sharp knife, carefully peel the pumpkin and then cut it into evenly sized cubes. This will ensure uniform cooking and packing later on.

3. Boil the Pumpkin: Place the cubed pumpkin in a large pot and barely cover it with water. Bring the water to a boil over medium-high heat, allowing the pumpkin to cook until it’s tender but not mushy.

4. Pack the Pumpkin: While the pumpkin is still hot, pack it tightly into sterilized quart-sized canning jars. For each quart jar, add 1/2 teaspoon of salt, or adjust accordingly for pint-sized jars.

5. Add Boiling Water: Once the jars are packed with pumpkin, pour boiling water over them, ensuring there’s a 1/2-inch headspace left at the top of each jar. This headspace allows for proper sealing during the canning process.

6. Process in Pressure Canner: It’s crucial to use a pressure canner for canning pumpkin to ensure its safety and preservation. Adjust the lids securely on the jars, following the manufacturer’s instructions.

7. Pressure Canning Time: Process the quart-sized jars in a pressure canner at 10 pounds of pressure for 90 minutes. For pint-sized jars, the processing time is 55 minutes. These times are essential for achieving safe and shelf-stable canned pumpkin.

8. Cool and Store: Once the processing time is complete, carefully remove the jars from the pressure canner and place them on a clean, dry towel to cool. As they cool, you’ll hear the satisfying “pop” of the lids sealing, indicating a successful canning process.

9. Label and Store: Once the jars are completely cooled, label them with the date and contents before storing them in a cool, dark place, such as a pantry or cellar. Properly canned pumpkin can last for up to a year, providing you with deliciousness whenever you need it.

Important Note:

• Pumpkin must be canned using a pressure canner, as opposed to the boiling water bath method, due to its low acidity. Canning pumpkin without proper pressure canning could result in spoilage and food safety concerns.

Enjoy the convenience and flavor of homemade canned pumpkin with this simple yet rewarding recipe. Whether you’re baking pumpkin pies, making soups, or adding it to your favorite dishes, having canned pumpkin on hand will elevate your culinary creations year-round!