| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Canning |
1 |
Recipe |
INGREDIENTS
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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