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Can Pie Pumpkin
I love making and eating pumpkin pie. I think it tastes better when you make it with fresh pumpkins.
If you can pumpkins, you use small pie pumpkins, not just any old pumpkin.
If you buy a pie pumpkin, save the seeds to plant next year or buy pie pumpkin seeds to plant.
There is a longer processing time in the pressure canner, but it is so worth the effort. Making pumpkin everything I think tastes better with fresh pumpkin versus store bought.
I recommend starting to can pie pumpkins earlier in your day. The canning time per batch is 65-75 minutes in a pressure canner and you have to allow them to release naturally.
What you need
Canning bands & seals
Ice Cream Scoop
Boil the lids to sterilize (until the water boils).
Cut the pumpkins in half with a knife.
Take the ice cream scoop and scoop out the seeds and stringy stuff.
Once cleaned out, place 1/2 of the pumpkin in the microwave for 10-15 minutes (you’ll want the pumpkin to get squishy, but not liquid. The skin color of the pumpkin gets darker.
Take a oven mitt and remove the pumpkin from the microwave. If you don’t you’ll scream that the pumpkin is hot and hurt your hands.
Take the knife and score the pumpkin, like you would to get an avocado out of the skin.
Allow this to cool slightly, it’s pretty hot.
You could also bake the pumpkin instead of microwave.
Use the ice cream scoop and get the pumpkin out of the skin in about 1 inch chunks. Place it into the jar, leaving 1 inch head space.
If you are screaming hot hot hot, you didn’t let this cool long enough, try again.
Fill the jar with hot water, leaving 1 inch head space.
Clean the top of the jar and place the seal and band on the jar and tighten.
Place jars into pressure canner, adding at least 2 inches of water into canner (about 2 quarts). Water should be same temp as jars.
Bring the pressure cooker up to 10 pounds pressure and process for 65 minutes for pints and 75 minutes for quarts.
Once they have cooked for the proper amount of time, turn off the pressure cooker.
Allow the pressure to come down on it’s own after the time has passed (or the water will escape from the jars).
Remove the jars and place on the counter to cool with the jar carrier.
Remember, they are hot!
Allow to cool before placing the date and what is in the jar with a sharpie marker.