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["Lynda" <lurine AT softcom.net>]

The real problem with canning pumpkin is that there is no consistancy with 
its consistancy <g> or with its pH, thus there is no way to determine an 
accurate method of canning it.

The best link to have for anyone doing canning is http://www.uga.edu/nchfp/ 
and specific to pumpkin is 
http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html

Lynda
----- Original Message ----- 
From: <Clansgian AT wmconnect.com>
> I would tend to believe it.  Of all the canned food I've ever dealt with
> (quite a bit!) pumpkin accounts for at least 75% of all the spoiled jars 
> of food.
>
>
> A few years ago I determined that I was growing pumpkins way too early in 
> the
> season.  Spring planted pumpkins matured in July and then deteriorated in 
> the
> hot summer heat and did not keep well.  So I've started planting pumpkins 
> in
> July and August.  Frost just killed the vines.  The mature pumpkins (I 
> didn't
> time this year's as well as last year's) which were about 1/3 of them on 
> the
> vines, will keep until well into next summer so I don't really need to can 
> any.
>
> But since you have indicated that you do it with good results, I will
> dehydrate some this year.  I've done that with squashes and used them in 
> squash soup
> and it was excellent.