Our pumpkins are starting to go “off” so thought I’d better get into canning them.

I have already done some with onion, bacon and chicken stock for a quick and easy pumpkin soup, but this lot I am doing just plain.  I have a great pumpkin roll with cream cheese recipe that I use the plain pumpkin for.  Will post that later…

Here’s how I can pumpkin.

First I grab a nice big pumpkin (my options are small due to pumpkins going off).  Preheat your preserving jars – I do this by filling with hot water.

Then I grab a sharp knife and cut it up into cubes (or any other interesting shape that comes).

Fill your jars with the pumpkin and top up with boiling water.  At this stage I wiggle the handle end of a wooden spoon in the jar to release the air bubbles.  I then place the lid and clips on.

Then I place the jars in the canner (I have already put the required amount of boiling water in the canner).

Then can as per usual method.

I take the jars I use to be about a quart so I put my pumpkin on for 90 minutes.

Take the clips of the jars and store. (I leave mine overnight and then remove the clips)

PS: I use Fowlers preserving bottles and screw top jars.  I like the Fowlers bottles because I have heaps and it was a bit too expensive to buy mason jars.

PPS: I don’t precook my pumpkin, it goes in the jars raw.