Canning Pumpkins & Winter Squash (Cubed) Recipe

Ingredients

1 no ingredients


Directions

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 2-1/4 pounds per quart.

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.

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.

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

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

Table 1. Recommended process time for Pumpkin and Winter Squash in a
dial-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 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

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.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias


Servings: 1 recipe

 

 

Canning Pumpkins & Winter Squash (Cubed) Recipe brought to you by Recipe Ideas


Categories: Canning; Pumpkin; Squash; Vegetable


The History of Recipes

It is quite possible to trace the history of written cooking instructions back into the distant past, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just very basic hieroglyphic recipes for food preparation.

Moving on, there are a couple of cookery books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich and powerful of those days.

When we get to the twentieth century, cook books were highly popular mostly as a result of more people being able to read, increased leisure time and having more money to spend.

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