---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Pumpkins & Winter Squash (Cubed)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   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.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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