Quote from Forum Archives on October 18, 2001, 10:01 pm

Posted by: Goatsnsoaps <Goatsnsoaps@...>

Taken from Lancaster County Coop Extension: to can winter squash or
pumpkin, remove seeds and cut into 1 inch wide slices and peel, cut flesh
into 1 inch cubes. Boil 2 min in water. do not mash or puree. Fill jars
with cubes and cooking liquid, leaving 1 inch headspace . adjust lids and
process in a pressure canner, pints for 55 min, and qrts for 90 min. in a
dial guage pressure canner at 11 pounds of pressure. (I don't have a pressure
canner, I don't know if this would work in a water bath or not) To use,
drain jars and strain or sieve cubes. To freeze remove rind and boil or
steam, roast or microwave cubes until flesh is fork tender. Drain. cool.
Reserve liquid for soup. Process drained cubes in food processor, mill or
mash to make puree. Measure in one cup portions and place in freezer
containers or bags. Freeze for up to one year.

Best selections for eating and pies are small pie or neck pumpkins. these
contain less water and have a sweeter flesh. The flesh is ofter stringy in a
large pumpkin, although it will not hurt you. The best way to peel, is to
microwave for one minute, remove then cut.