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Ingredients Jump to Instructions ↓

  1. 2,001 - 4,000 ft:

  2. 12 lb.

  3. 4,001 - 6,000 ft:

  4. 13 lb.

  5. 6,001 - 8,000 ft:

  6. 14 lb.

  7. 1,000 ft:

  8. 15 lb.

Instructions Jump to Ingredients ↑

  1. Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints--an average of 2-¼ pounds per quart.

  2. Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

  3. Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

  4. Adjust lids and process following the recommendations in Table 1 and Table 2.

  5. For making pies, drain jars and strain or sieve cubes.

  6. Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner.

  7. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

  8. Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

  9. == == * USDA Agriculture Information Bulletin No.

  10. 9 (rev.

  11. 94) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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