Processing method: Pressure Canning
Processing time: Pints for 35 minutes, Quarts for 40 minutes
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Start by prepping your jars, and lids.
Wash and dry the pumpkin and then cut it in half, slightly on one side of the stem. Next cut around the stem and remove it. Remove the insides of the pumpkin with a spoon. Pumpkin seeds can be used in many great ways so don’t throw them away!
Lay one half of the pumpkin, cavity side down, and slice it like you’re slicing a melon. Repeat with the other half. To soften the pumpkin, place the slices on a plate and microwave for 1 minute. Cut or peel the outer layer of the pumpkin and cut them into 1 inch cubes.
Place the cubes in a pot and add water. Boil for 2 minutes then remove the heat. Add them to your jars. (Avoid smashing down the cubes as much as possible!) Cover the pumpkin cubes with the leftover hot cooking liquid, leaving 1-inch of headspace. Next, use the bubble remover to remove air bubbles by scraping it along the inside of the jar. Wipe your rims clean and put your Denali lids on.
Lower your jars into your Denali pressure canner with a jar lifter. Lock the lid. Steam will start coming through the vent pipe. Process quart jars for 90 minutes at 15 pounds pressure. Process pint jars for 55 minutes at 11 pounds pressure. (Adjust for altitude) When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 12 to 18 months.