Yield: 1 servings
MM BY H PEAGRAM
Small sugar or pie pumpkins provide the best results. Pumpkins should have a hard rind and stringless, mature pulp. DO NOT mash or puree pumpkin. HOT PACK: Wash pumpkin; remove seeds. Cut into 1 inch slices and peel. Cut flesh into 1 inch cubes. Place pumpkin in a saucepan. Cover with boiling water. Bring to a boil, boil 2 minutes. Pack hot cubes into hot jars to within 1¼ inches of top rim. Add boiling cooking liquid to cover pumpkin leaving 1 inch head space. Remove air bubbles; readjust head space. Wipe jar rims. Center snap lids on jars. Apply screw bands til fingertip tight. Process 55 minutes for pints and 90 minutes for quarts in pressure canner at 10 lbs for weighted gauge and 11 pounds for dial gauge.
I would advise you to follow canning rules til you feel you can experiment a little.
HP ... Posted from Stoney Creek, Ont 15:11:07, 27 Nov 93 Submitted By JOHN PERILLOUX On 11-18-95