1. Seed and peel pumpkin, then cut into 1” cubes.
2. Place cubes in large stockpot, add water and bring to a boil for 2 minutes.
3. Fill jar with pumpkin cubes.
4. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.
5. Fill jar with cooking water, leaving 1”headspace.
6. Remove bubbles, wipe the rim clean, and place on your seal and ring.
7. Process in a pressure canner according to the directions below.
8. Process pints for 55 minutes or quarts for 90 minutes, adjusting for altitude.
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