Welcome back to the Needy Homesteader channel! Today, we're diving into canning pumpkin, a must-do as fall approaches. It's September 2020, and there's a notable pumpkin shortage, making it the perfect time to ensure you have plenty for future pumpkin pies, bread, pancakes, French toast, and all your favorite fall treats. Here's a comprehensive guide on how to can pumpkin at home.
Preparing the Pumpkin
Select Your Pumpkins: Choose pie pumpkins, which are smaller and sweeter than regular pumpkins.
Wash Thoroughly: Clean the pumpkins well to remove any dirt or debris.
Cut and Clean: Have your pumpkins cut open, pulped, and sliced into wedges. Remove the skin and any remaining pulp from the wedges.
Cut into Chunks: Slice the pumpkin flesh into one-inch chunks.
Blanching the Pumpkin
Rinse: Give the pumpkin chunks a final rinse in cold water.
Boil Water: Fill a pot with water and bring it to a boil.
Blanch: Add the pumpkin chunks to the boiling water, making sure they're fully covered. Boil for two minutes, then remove and strain.
Preparing the Jars
Clean the Jars: Wash your jars in hot soapy water, even if they appear clean. This ensures they're free from dust or any residues.
Prepare Lids and Rings: Place your lids and rings in a pot of hot water to clean and sterilize them.
Canning Process
Fill the Jars: Pack the pumpkin chunks into the jars, leaving about one inch of headspace. Be careful not to overpack.
Add Boiled Water: Fill the jars with freshly boiled water, not the blanching water, to avoid cloudiness and ensure cleanliness.
Debubble: Remove any air bubbles from the jars by running a utensil around the inside edges.
Clean the Rims: Wipe the jar rims with vinegar to ensure a good seal.
Seal the Jars: Place the lids on the jars and screw the rings on fingertip tight.
Pressure Canning
Prepare the Canner: Ensure your pressure canner is filled with hot water and ready to go.
Process the Jars: Process the jars in the pressure canner for 55 minutes.
Cool Down: Once processing is complete, allow the canner to cool before removing the jars.
Check the Seals: After cooling, check that the lids have sealed properly.
Storage and Use
Once cooled, your canned pumpkin jars are ready for storage. These jars will make delicious pumpkin pies, bread, pancakes, and other fall favorites. Remember, pumpkin is a low-acid food, so always use a pressure canner for safe preservation.
Final Tips
Don't Skip Steps: Each step, especially blanching and using clean water, ensures the best quality and safety of your canned pumpkin.
Customize: Feel free to add a bit of salt if you prefer, but it's optional.
Label Your Jars: Always label your jars with the date and contents for easy identification.
Canning pumpkin at home is a fantastic way to enjoy the flavors of fall all year round. If you have any questions or need further guidance, leave a comment below. Happy canning!
Welcome back to the Needy Homesteader channel! Today, we're diving into canning pumpkin, a must-do as fall approaches. It's September 2020, and there's a notable pumpkin shortage, making it the perfect time to ensure you have plenty for future pumpkin pies, bread, pancakes, French toast, and all your favorite fall treats. Here's a comprehensive guide on how to can pumpkin at home.
Preparing the Pumpkin
Select Your Pumpkins: Choose pie pumpkins, which are smaller and sweeter than regular pumpkins.
Wash Thoroughly: Clean the pumpkins well to remove any dirt or debris.
Cut and Clean: Have your pumpkins cut open, pulped, and sliced into wedges. Remove the skin and any remaining pulp from the wedges.
Cut into Chunks: Slice the pumpkin flesh into one-inch chunks.
Blanching the Pumpkin
Rinse: Give the pumpkin chunks a final rinse in cold water.
Boil Water: Fill a pot with water and bring it to a boil.
Blanch: Add the pumpkin chunks to the boiling water, making sure they're fully covered. Boil for two minutes, then remove and strain.
Preparing the Jars
Clean the Jars: Wash your jars in hot soapy water, even if they appear clean. This ensures they're free from dust or any residues.
Prepare Lids and Rings: Place your lids and rings in a pot of hot water to clean and sterilize them.
Canning Process
Fill the Jars: Pack the pumpkin chunks into the jars, leaving about one inch of headspace. Be careful not to overpack.
Add Boiled Water: Fill the jars with freshly boiled water, not the blanching water, to avoid cloudiness and ensure cleanliness.
Debubble: Remove any air bubbles from the jars by running a utensil around the inside edges.
Clean the Rims: Wipe the jar rims with vinegar to ensure a good seal.
Seal the Jars: Place the lids on the jars and screw the rings on fingertip tight.
Pressure Canning
Prepare the Canner: Ensure your pressure canner is filled with hot water and ready to go.
Process the Jars: Process the jars in the pressure canner for 55 minutes.
Cool Down: Once processing is complete, allow the canner to cool before removing the jars.
Check the Seals: After cooling, check that the lids have sealed properly.
Storage and Use
Once cooled, your canned pumpkin jars are ready for storage. These jars will make delicious pumpkin pies, bread, pancakes, and other fall favorites. Remember, pumpkin is a low-acid food, so always use a pressure canner for safe preservation.
Final Tips
Don't Skip Steps: Each step, especially blanching and using clean water, ensures the best quality and safety of your canned pumpkin.
Customize: Feel free to add a bit of salt if you prefer, but it's optional.
Label Your Jars: Always label your jars with the date and contents for easy identification.
Canning pumpkin at home is a fantastic way to enjoy the flavors of fall all year round. If you have any questions or need further guidance, leave a comment below. Happy canning!
