Canning – Part 2

Carrie and I finished up our first canning project during an all-afternoon canning session Monday afternoon. We don’t actually have a canner but we do have a pressure cooker. We followed the instructions in a booklet from a manufacterer. Overall we had a fun experience…and are looking forward to canning other fruits and vegetables in the future.

We started out by cooking the pumpkin in some boiling water for 3-5 minutes. We then placed the pumpkin in our canning jars and filled them the rest of the way with some of the leftover water from the boiling process.

We then placed our jars in the pressure cooker. Even though the picture only shows five jars in there at a time, we actually managed to do six to seven jars at a time. After putting hot water in the pressure cooker around the jars, we put the lid on the pressure cooker and let the jars get “pressurized” for about 75 minutes.

When the timer went off, we had jars of beautifully preserved pumpkin! The pumpkin turned a darker orange color after being processed. We ended up with 25 jars of pumpkin.

Now with twelve cans of pumpkin sitting on our shelves, I’m anxious to try some of the recipes I collected here.

~ Melinda and Carrie ~

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