I am certainly no expert but I do trust the experts, especially the University of Georgia, who seems to be the guru on canning food safely.
It is NOT recommended that any kind of pureed pumpkin be canned! You can read what they have to say about it here.
That is why I either:
- Peel my pumpkin raw, in chunks, par-boil it for a couple of minutes and can it; or
- Cook it, then peel it, scoop it out and freeze it.
You may have canned pumpkin butter or pumpkin pie filling for years and have had no problems but just be aware that it is not recommended as a safe method for canning pumpkin.
I’m truly not trying to tell anyone what to do, or convince you that your method is wrong . . I’m just wanting you to know what the experts recommend.
wanda j says
I don’t can I freeze or put in jars and put in ref, the lids do seal due to heat but don’t trust it. I just use crock pot to soften to get the peeling off. Sorry if I miss led I don’t can.
JudyL says
No, you didn’t mislead. I just didn’t want anyone to think it was ok to can pumpkin butter. The first time I grew pumpkins, I made a huge batch of pumpkin butter, canned it all, then was informed that it wasn’t safe to can and had to toss it all.
wanda j says
I wonder why not safe? You make apple butter and then there is peach butter why not pumpkin. Has to be a reason and someway you can do it safely. I buy it at fair all the time and eat it.
Nann says
One of these years I am going to take canning lessons . . . until then, when I need to “put up” food I freeze it. I put out pumpkins at Halloween but I don’t carve them. After they’ve served their decorative purpose I cut them up, boil the flesh, mash/puree it, then freeze it. (I know that jack o’lantern pumpkins are not as sweet/dense as pie pumpkins. By the time I add sugar and spices to the puree to make a pie, or salt/pepper/whatever to make another pumpkin-based side dish, it doesn’t matter.)