Canning Pumpkin - cooking recipe

Ingredients

pumpkin or winter squash
water
salt

Preparation

Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
Peel and cube.
Barely cover with water; bring to a boil.
Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
Adjust lids; process.
Pressure canner, minutes at 10 lbs (pints): 55 minutes.
Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.