INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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