*  Exported from  MasterCook  *
 
                  CANNING PUMPKINS & WINTER SQUASH (CUBED)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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