Canned Pumpkin

Home-canned pumpkin is a convenient and delicious way to enjoy the flavors of fall anytime. Made with fresh, ripe sugar pumpkins, this easy recipe yields smooth, flavorful pumpkin perfect for pies, soups, and seasonal dishes. Canning preserves the pumpkin’s natural sweetness and earthy richness, allowing you to have a pantry staple ready to elevate your favorite recipes year-round. Follow this step-by-step guide for safe and tasty results!

Print Recipe

Prep Time 1

Cook Time 20

Processing Time 55

Total Time 2 15

Servings 7 quarts

Equipment

1 pressure canner.
7 quart jars with lids and rings.
1 jar lifter.
1 large pot for boiling.
1 knife and cutting board.
1 potato peeler.
1 set of measuring cups.

Ingredients

6-8 fresh sugar or pie pumpkins (to yield about 7 quarts).
water for boiling.

Instructions

Selecting and Preparing Pumpkins

Choose ripe, high-quality sugar or pie pumpkins.
Wash pumpkins thoroughly, then cut them in half and remove seeds and strings.

Washing, Peeling, and Cubing the Pumpkins

Peel the pumpkin skin using a potato peeler.
Cut the pumpkin into even cubes (about 1 inch).

Cooking the Pumpkin Cubes

Boiling Method: Boil pumpkin cubes for 5-7 minutes until fork-tender.
Steaming Method: Steam cubes for 8-10 minutes until tender.

Preparing the Pressure Canner

Fill the pressure canner with 2-3 inches of water.
Place prepared pumpkin cubes into hot canning jars, leaving 1-inch headspace.

Sealing the Jars

Wipe rims of jars, place lids, and screw on metal bands until fingertip-tight.

Processing the Jars in the Pressure Canner

Lock the lid on the canner and heat until reaching the desired pressure (10-15 pounds).
Process for 55 minutes for quart jars, adjusting for altitude if necessary.

Cooling and Storing the Jars

Allow the canner to depressurize naturally, then remove jars.
Let jars cool completely before storing in a cool, dark place.