Do you have a pumpkin setting on your front porch, that you don’t what to do with? I challenge you to use it! If it is still firm and not squishy/rotten, that is. 🙂
It is really simple, actually, and if you don’t want to can it, you can still follow these steps and just freeze the chunks instead of canning.
First, you wash it off well. Mine was kinda dusty from sitting around.
Next you cut it open and scrape all the seeds and stringy insides out.
Once you have it cut up into chunks, place in large kettle and cover with water. Cook for 15 minutes, or until fork tender.
( I like to cut mine in strips – makes it easier to peel after it’s cooked.)
After it is cooked and peeled, cut the pumpkin into cubes and place in jars. Cover with leftover cooking water.
Add lids and rings and place into your pressure canner. Process quart jars for 90 minutes at 15 pounds pressure. Process pint jars for 55 minutes at 15 pounds pressure. (may need to adjust cooking times for your altitude. I live at 7,500 ft)
*Linking to ‘What We Accomplished Wednesdays’ over at: http://www.greenwillowpond.com/