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
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We can trace the history of `recipes` way back into the far past, in fact as far back into recorded history as early Egypt, and maybe further still. However, these, early cook books were just primitive hieroglyphic recipes for preparing meals.
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We hope you enjoy this Canning Pumpkins & Winter Squash (Cubed) recipe.
