Canning Pumpkin: Easy how-to plus some yummy recipes!

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Canning season for some is over, but not for this farm girl. I still have a few things on my list… namely sauerkraut, a bit more apple pie filling, one more batch of salsa, my smoky barbecue sauce and my pumpkin.

Today I completed my pumpkin and barbecue sauce… so exciting when you get to cross that stuff off your canning list!

So what do you do with canned pumpkin other than make pie at Thanksgiving and Christmas? Well there’s a lot you can do with it, but first here’s a simple step by step how-to can pumpkin along with some yummy recipes to use it in!  Please note, that in a recipe that calls for mashed or cooked pumpkin, this is where you’d use your canned pumpkin.

Enjoy friends!

Canning Pumpkin step by step how-to:

**TIP: You can figure that 1 average size pie pumpkin will give you 2 cups/ pint jar of cooked pumpkin. So figure how many jars you’ll want and then you’ll be able to figure how many pumpkins you’ll need!

Before !

Before !

Step 1:  Cut the pumpkin in half; remove seeds and cut in half again.

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Step 2: In a large roaster, put 1″ of water; place the pumpkin quarters in the roaster; cover and bake at 350 degrees for about 30 to 45 minutes or until they are soft enough to cut.

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Step 3: Remove from oven and let cool until you are able to handle them.

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Step 4: Using a spoon, carefully slip the edge of spoon between the skin and meat. The spoon should just slide through allowing you to slice the pumpkin off the skin.

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***Step 5: Fill some of both 1/2 pint (jelly jars)  and pint size jars with the soft pumpkin leaving about an inch of head space; wipe the rims clean; top with lid and put ring on tightly.***

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Step 6: Pressure can pints and half pint jars at 10# pressure for 55 minutes.  Remove from canner and place on a towel or cooling rack. Leave on counter for 48 hours to ensure proper seal. Remove rings and put in storage area.

After!

After!

***The reason I suggest using both 1/2 pint (jelly jars) and pint jars to can your pumpkin in, is because some recipes call for one cup- 1/2 pint jars while others call for 2 cups- pint jars. It’s nice to have both on hand for specific recipes.

Now for some yummy recipes!

Pumpkin Dinner Rolls– this recipe can be found on page 42 in my cookbook, Lovingly Seasoned Eats and Treats. See link below for purchasing details.

DPP_00082 c milk, scalded
1/2 c butter (1 stick), or 1/3 c oil
3/4 c sugar
1 tsp. salt
1 c. cooked pumpkin
2 eggs, beaten
2 Tbsp. yeast
6 c or more flour

1. Mix ingredients like a cake, except for the yeast. Do not mix yeast with water. Add yeast after making sure milk isn’t too hot; knead.
Dough should be soft, but not sticky.

2. Cover and let rise until double, about 45 minutes to an hour.

3. Shape into golf ball-sized balls; place in greased pans of your choice, 1/8 inch apart.

4. Let rise until doubled. Bake at 350 degree for 10 to 15 minutes, or until golden done.

5. Butter tops.

For those of you who have purchased my cookbook already here are some yummy references for you to easily find:
Butternut Squash Cinnamon Rolls, Donuts or Dinner Rolls. I exchange the butternut for my canned pumpkin, pg. 48
Cream Cheese Pumpkin Muffins, pg. 57
Pumpkin Muffins, Pumpkin Crunch Muffins and Pumpkin Oat Muffins, all on pg. 58
Kathy’s Pumpkin Roll. pg. 284
Pumpkin Pie recipes… you have 7 choices between pgs. 301 to 304
Pumpkin Trifle. pg. 339
Dinner in a Pumpkin, pg. 115
… and there are more! Enjoy friends.

You can purchase my cookbook, Lovingly Seasoned Eats & Treats via PayPal by clicking this link. If you’d like to see a photo of it along with pages, you can do so on the side of this blog or by going directly over to my Facebook page by clicking the link on the side as well.

Click this link to go directly to PayPal
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=RF3LVG5Z3NEHG

Pumpkin Cheesecake

pumpkin cheesecake photo: Pumpkin Cheesecake pumpkin_cheesecake_009_2.jpg

Crust:
1 c. graham cracker crumbs
1/2 tsp. pumpkin pie spice
1/4 c. melted butter

Filling:
3 – 8oz. pkg. cream cheese, softened
1 c. sugar
1/4 c. powdered sugar
5 eggs
2 c. mashed pumpkin (canned)
1 tsp. maple flavoring
1/4 c. flour
1/2 tsp. pumpkin pie spice

1. Make crust: Combine crumbs, pumpkin pie spice and butter. Press into the bottom of a 9-inch spring form pan; Refrigerate.

2. Filling: Beat cream cheese and both sugars until smooth; beat in eggs and maple flavoring until smooth.  Add pumpkin and blend well.  Blend in flour and pumpkin pie spice until smooth.

3. Bake a 325 degree for approximately 1 hour or until edge is set but center is still soft.

Chill at least 2 hours before serving.

Spiced Pumpkin Pecan Butter

I love this recipe because you don’t have to spend hours cooking down pumpkin in a roaster or crock pot! Super yummy recipe!

3 1/2 c. cooked, mashed pumpkin
1 c. toasted, chopped pecans
1 Tbsp. pumpkin pie spice
4 1/2 c. sugar
1 box fruit pectin
1/2 tsp. butter, softened

1. Measure pumpkin, pecans and pumpkin pie spice into a large kettle;  stir in pectin, mix well; blend in softened butter.

2. Measure sugar into separate bowl.

3. Bring pumpkin mixture to a full rolling boil on high heat, stirring constantly; quickly add in sugar stirring constantly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.

4. Remove from heat; skim off any foam with metal spoon. Ladle into jars, leaving an 1/8 inch head space. Wipe rims of jars, place lids on and put rings on tightly.

5. Process in boiling water bath for 5 minutes.

Here’s a yummy recipe for Pumpkin Fudge!
http://www.recipegirl.com/2008/08/28/pumpkin-fudge/

Hope this gets you so excited you’ll be off to the pumpkin patch tomorrow getting loads of pumpkins to can!
Happy Day,
Jean

18 thoughts on “Canning Pumpkin: Easy how-to plus some yummy recipes!

  1. well that just looks really yummy. What a great tip to count them I’m only ever frozen them before but it would be a lot easier to just pop open a Jar.
    that’s a great tip to to figure out how many pumpkins you’ll probably need. Thanks.

    • Hi Bonnie! Yes canning is so much easier in the long run than freezing. I’m all about fast and easy in the kitchen… because I’m a gardener!
      Good luck and thanks for stopping by and commenting!
      Best,
      Jean

  2. Oh My Goodness! This looks great! I am going to print out it out. I am going out to the pumpkin patch/farms this weekend (I can’t wait!) and I will be getting extra pumpkins to cook up your recipes!

    Thanks for sharing!

  3. First thank you for visiting my blog today. I find you a week or so ago on UBC and I feel in love with your blog. I’m just learning about food preservation and canning. Thank you for sharing about canning pumpkins, my sister and I were just wondering about canning pumpkins and then what works we do with the pumpkin. Your post was very helpful. Thank you

    • Oh I’m so happy you’ve enjoyed my blog and are finding things that can help you along! Let me know anytime you have questions about things… that can always prompt a new blog post, LOL!
      Best,
      Jean

  4. Hey there! I have always read that pumpkin is only safe to can in chunks because the PH is so unpredictable and the texture of puree is too thick to be safe. Is my info outdated? (I hope!!)

    • Well Tricia… all I can say is that is the way I’ve been doing for many, many years… actually well over 15 years, along with everyone I know- all of which would add up to well over a 1000 years of experience if you added up all of our years of canning…
      …so, I won’t tell you to go against what the ‘experts’ say, but I’ve never done it in chunks. So I’ll leave it at that… 😉
      Good luck with your canning adventures!
      Best,
      Jean

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