I have been really intimidated with canning for a really long time. I’ve always wanted to can some of our own foods but was always so scared. And I always thought it was too hard, too long and the kids would get in the way in take my time away from me.
I was so wrong.
For the last 10 years or so, off and on, I would buy pumpkins at Halloween time with the intentions of canning the pulp or freezing it. Last year I finally decided it was time to stop talking about it and wanting to do it and froze a whole bunch of pumpkin. This year I decided it was time to get the pressure canner and can the pumpkin how I always wanted it.
So last week I finally got out my pressure canner, brought the 
pumpkins in the house and turned 2 good sized pumpkins into 5 quarts of canned pumpkin.
Do you want to know how I did it? Well too bad, here it is anyways. 
Start preheating the oven at 350o. I cut a side off the pumpkin and then cleaned out the strings and the seeds. Then put on a cookie sheet with sides as the pumpkin will lose some moisture (water) while cooking. The first time I put the pumpkin in the oven I used a cake pan but I don’t think it worked out as well. The pumpkin will take several hours too cook to get it ready but still keep an eye on it so it doesn’t burn. I burned a little of the pumpkin and the dish on the first try.
Next I took a spoon and started scooping out the pumpkin pulp. I then squished the excess water out in the strainer and filled my quart jars. (But what I forgot to mention is don’t forget to sterilize your jars and lids first.) I then wiped off the tops of the jars and put the lids on and screwed them down hand tight but not too tight.
Now it’s time to fill the pressure cooker with water (2 quarts or 10 cups) and place the jars inside.
And then you can start cooking!!! Yay!!! The cooking took the longest time of all in this whole process.
The pressure cooker took 10 minutes to get up to pressure. Then the 15 lb. weight was added and cooked again for 75 minutes.
The pressure cooker then took another 60 minutes to release the pressure. Once all of the cooking was done and pressure was released the jars were taken out and set on a towel on the counter.
The pumpkin wasn’t completely put away in the pantry until the next morning.
Overall this whole experience was great and made it so we are ready to do more canning. In fact we may be looking at canning applesauce this weekend. We’ll see!!!
Two great websites that I used to help me were a You Tube Video by Nancy Today and Pick Your Own.
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