Canning Sugar Pumpkins Made Easy | Canning Pumpkins

Get ready to roll up your sleeves and join us for a delightful kitchen adventure as we dive into the world of canning pumpkins! 🍂🥫 In this friendly and easy going video, we're sharing all the ins and outs of preserving that seasonal goodness.🎃 😊 Let's dive into the joy of homemade goodness and fill your pantry with the taste of sweet success! 🍂🥧Join the fun, hit that like button, subscribe, and definitely don't forget to grab that apron, it's gonna be a little messy.

Printable details here:

Things we used to make this recipe #aff:

Ingredients
pie pumpkins
hot water
salt

Instructions
Wash the pumpkins removing dirt and remove the stems.
Cut the pumpkins in half with a knife.
With the ice cream scoop, scoop out all the seeds and string insides from the pumpkin.
This works best inside a bowl as seeds like to go EVERYWHERE.
Use the vegetable peeler to peel the outer rind off the pumpkin.
IF this does not work for you, you can cut the pumpkin into smaller pieces and remove the peel. Last option is to use the knife, but be careful not to remove to much outer later.
Cut the pumpkin into one inch pieces and place into a Dutch oven with water in it.
Repeat until pot is full or your are done cutting up pumpkin.
Place Dutch oven on stove and bring water to a boil. Let water boil for 2 minutes and then remove from the heat.
At the same time, put at least water in your pressure canner and heat up. Water should be at least 2" deep, if not more. (about 2 quarts worth)
Also get hot water ready to go into the jars once the pumpkin is done cooking.
Place your canning funnel on the jar.
Use a strainer ladle and strain pumpkin before placing to jar (without water from boiling pumpkin)
Fill the jars, leaving 1" headspace.
Add hot water to hot jars and remove air bubbles.
Clean the top of the jar and place the seal and band on the jar and finger tighten.
Water should be same temp as jars.
Bring the pressure cooker up to 10 pounds pressure and process for 55 minutes for pints and 90 minutes for quarts.
Note: Time starts once 10 pounds of pressure is reached.
After processing time has completed, turn off heat and allow pressure to release from canner.
Once pressure is released, CAREFULLY remove the lid from the pot. Turn it AWAY from you as there may be hot steam or water on the lid.
Let the jars sit for at LEAST 5 minutes in the canner before removing.
If you don't(or the water will escape from the jars).
Remove the jars and place on the counter to cool with the jar carrier. You can place them on a towel and cover with a towel to allow to cool for 24 hours.
Remember, they are hot!
After 24 hours, remove bands and check that the lids have sealed.
Date and label jars.

[CookingSecretsForMen]

nice video, thanks for sharing 👍i hope you have a great week 👌😎

[dayadventureswithgasper]

Thanks for sharing this process with us. Great step by step demonstration. Canning sugar pumpkins is such a great way to preserve their flavor and use them throughout the year.
Have a lovely week my friend.

[NonaMaryGrace]

Hello Regina, this is something I have never done. Thank you for sharing. 💕NonnaGrace 🐓

[AndrewsSimplecooking]

Very helpful video thanks for sharing, have a good weekend