Canning Pumpkin Puree


Jenny GomesIt is pumpkin season, and of course, there’s countless blog posts and YouTube videos out there telling you, in an expert tone, how to can pumpkin for pie, pumpkin puree, and more.

These posts are all wrong, because the latest recommendations by the USDA are that you CANNOT can pumpkin puree.

I could not, in good conscience, suggest to any reader, that they can pumpkin puree based on that science.

Pumpkin is a low acid vegetable. It is also very dense. Even in a pressure canner, which gets over 220 degrees, it is too dense for the heat to reliably penetrate the puree to kill any potential botulism spores.

Don’t worry, new canners; there are VERY FEW items that you cannot preserve in a home canning setup and this is one of them. Truly, very few. And, just like when you bake bread, you don’t have to understand why or how the bread rises. You DO have to follow the directions in order for it to work. Canning is the same. You just have to follow the directions.

Jenny Gomes holding pumpkin

10/12/2019 3:57:24 PM

Wouldn't you need some liquid to fill the gaps between the cubes? If so, what liquid would one use?

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