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  • From: "Lynda" <lurine AT softcom.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Canned pumpkin
  • Date: Wed, 22 Oct 2008 22:09:15 -0800

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.





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