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Canning Pumpkins & Winter Squash (Cubed)

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      Title: CANNING PUMPKINS & WINTER SQUASH (CUBED)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  Quantity: An average of 16 pounds is needed per canner load of 7
  quarts; an average of 10 pounds is needed per canner load of 9
  pints--an average of 2-1/4 pounds per quart.
  
  Quality: Pumpkins and squash should have a hard rind and stringless,
  mature pulp of ideal quality for cooking fresh. Small size pumpkins
  (sugar or pie varieties) make better products.
  
  Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel.
  Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not
  mash or puree. Fill jars with cubes and cooking liquid, leaving
  1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  For making pies, drain jars and strain or sieve cubes.
  
  Table 1. Recommended process time for Pumpkin and Winter Squash in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 55
  minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Pumpkin and Winter Squash in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 55
  minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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