>
>
>
>
>
>
>
>
>
>
>
PUMPKINS AND WINTER SQUASH – CUBED
Canned Pumpkin or Winter Squash (Cubes Only)
Yield: Approximately 2 ¼ pounds per quart
Ingredients
-
Fresh pumpkins (sugar or pie varieties preferred) or winter squash
-
Boiling water (for precooking and covering)
Optional: 1 teaspoon salt per quart may be added for flavoring.
Preparation
-
Select Produce: Choose mature pumpkins or winter squash with hard rinds and stringless flesh. Small sugar or pie pumpkins make the best product.
-
Wash & Cut: Wash thoroughly, cut open, and remove seeds.
-
Slice & Peel: Cut into 1-inch wide slices and peel.
-
Cube: Cut flesh into uniform cubes.
-
Precook: Place cubes in boiling water and boil for 2 minutes.
Packing
-
Fill hot jars with hot pumpkin or squash cubes.
-
Cover with cooking liquid, leaving 1-inch headspace.
-
Add salt (1 teaspoon per quart), if desired.
Finishing
-
Wipe rims, adjust lids, and process immediately in a pressure canner according to USDA-recommended times for pumpkin/squash cubes.
-
Adjust times for jar size and altitude.
⚠️ Caution:
-
Pumpkin and squash must not be mashed or puréed before canning; safe home canning is only approved for cubes.
-
For pies, drain canned cubes and mash, strain, or sieve just before use.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
55 min |
10 lb |
15 lb |
|
Hot |
Quarts |
90 min |
10 lb |
15 lb |
