Everything Pumpkin

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This time of year everywhere you look it’s “pumpkin spice” this or “pumpkin flavored” something else. This flavor is so beloved that many people are wanting to preserve the flavor for later. A question that came to our office recently was about canning pumpkins.

Two important tips to remember about canning pumpkin:

  1. You MUST use a pressure canner. Pumpkin is a low acid food and can NOT be safely processed in a Boiling Water Bath.
  2. When canning pumpkin, it must be kept in chunks. It should NOT be mashed or pureed. Mashed pumpkin is too think to allow even heat transfer through the jar when processing to ensure it is processed correctly.
pumpkins

Don’t have a pressure canner? Or want easy mashed pumpkin for pies? Try freezing.

For more details on preserving pumpkin check out the latest fact sheet Preserving  Pumpkin from the North Carolina State Extension’s Food Safety Information Center.

Source: Cheryle Jones Syracuse, Family and Consumer Science staff member