Canning Pumpkin Recipes

31 EASY WAYS TO USE CANNED PUMPKIN

31 Easy Ways to Use Canned Pumpkin image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Pumpkin Oatmeal
Pumpkin Cheesecake
Pumpkin Mousse
Pumpkin Dump Cake
Pumpkin Pie
Pumpkin Pasta Sauce
Pumpkin Cornbread
Pumpkin Roll
Pumpkin Spice Latte
Pumpkin Chili
Pumpkin Soup
Pumpkin Alfredo
Pumpkin Lasagna
Pumpkin Bread Pudding
Pumpkin Pie Smoothie
Pumpkin Risotto
Pumpkin Polenta
Pumpkin Scones
Pumpkin Bread
Pumpkin Pop-Tarts
Pumpkin Penne
Pumpkin Cobbler
Pumpkin French Toast
Pumpkin Pancakes
Pumpkin Brownies
Chipotle Pumpkin Queso
Pumpkin Pie Ice Cream
Pumpkin Parfait
Pumpkin Peanut Butter Cups
Pumpkin Butter

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pumpkin treat in 30 minutes or less!

Nutrition Facts :

CANNING PUMPKIN

Canning Pumpkin image

Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us.

Provided by Madeline R.

Categories Vegetable

Time 4h

Yield 6-7 quqrts

Number Of Ingredients 2

Ingredients

4 -6 lbs pumpkin (dark orange type usually seen at Halloween)
4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape)

Steps:

Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
Place in large stock pot with 1 cup of water to prevent sticking.
Cook over medium-high heat until pumpkin is soft and mushy. Stir frequently.
Extra water may be added as necessary to prevent sticking.
After cooking, allow to cool enough to handle. Process pulp in a food mill or other type of strainer for a smooth consistency.
Prepare sterilized jars and lids for canning.
Pressure can at 10 lbs for 90 minutes to ensure proper processing. Boil bath is not recommended because of the low acididty of pumpkin.
When using, use your own pumpkin pie filling recipe.

Nutrition Facts : Calories 181.6, Fat 0.7, SaturatedFat 0.3, Sodium 15.1, Carbohydrate 45.7, Fiber 6, Sugar 10.8, Protein 5.9

CANNING PUMPKIN

Canning Pumpkin image

Make and share this Canning Pumpkin recipe from Food.com.

Provided by Lennie

Categories Very Low Carbs

Time 1h50m

Yield 1 quart

Number Of Ingredients 3

Ingredients

pumpkin or winter squash
water
salt

Steps:

Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
Peel and cube.
Barely cover with water; bring to a boil.
Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
Adjust lids; process.
Pressure canner, minutes at 10 lbs (pints): 55 minutes.
Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.

Nutrition Facts :

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