• Prep Time:
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  • Serves: 1 Recipe

Canning Pumpkins and Winter Squash (Cubed)

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Canning Snap and Italian Bean Pieces (Green And W
Categories: Canning, Vegetables
Yield: 1 Recipe


Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an
average of 9 pounds is needed per canner load of 9 pints. A bushel weighs
30 pounds and yields 12 to 20 quartsan average of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased
and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch
pieces.

Hot packCover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw packFill jars tightly with raw beans, leaving 1-inch headspace. Add 1
teaspoon of canning salt per quart to the jar, if desired. Add boiling
water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 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 Snap and Italian Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.



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