How To Pressure Can Pumpkin! 🎃

[@MeMe-sy4sb]

Wow you already have pumpkins. My vines are just getting going good, no pumpkins for me 😢

[@harmonhomestead7434]

It seemed like these took a good while to get established, and now they won’t stop! I bet yours will start going soon! 😊

[@jackparton3198]

Hey what an amazing pumpkin canning video 😮😮keep up the fantastic work!!

[@harmonhomestead7434]

Thanks so much! Pumpkin pie 🥧 is on the way this fall! 😁

[@gerita62]

He would have looked good on my fireplace! I'm ready for fall!!!!

[@harmonhomestead7434]

Yes, they are beautiful! 🤩

[@Christian-jx3nx]

Why do you cook it before canning? Is it for spacing? New canner here.

[@harmonhomestead7434]

No problem! I’ll be glad to help! Grab you a Ball Blue Book of canning if you haven’t already….it will help tremendously. That’s where I’ve learned everything I know. So pretty much you must “hot pack” pumpkin before canning, meaning you heat it up for the exact specified time. Most recipes however allow you to heat it up or “hot pack” or leave it plain at room temp, which would be “raw pack”. Most of the time you can choose which method is easiest for you, but pumpkin and winter squash is a hot pack method only, probably because it is susceptible to have spoilage if not canned properly. Hope this helps! Thanks for watching! 😊

[@Christian-jx3nx]

@@harmonhomestead7434 thanks. That makes sense. I honestly haven’t read up on pumpkin yet and like to hear others personal experiences and what they think. I’m just at the jam and pickle canning stage 😆 which has gone well. Starting tomato sauce this week. Then pressure canning next.