Instructions

1. Wash your pumpkins and split them open. Remove the seeds and membranes from inside the pumpkin. Cut the pumpkins into slices. Peel the slices and cut each slice into cubes.

2. Place the pumpkin cubes in a large heavy pot and cover with cold water. Place the pot on a stove and bring the water to a boil. Allow the pumpkin to boil for two minutes, then remove the pot from the stove.

3. Make sure that your canning jars are spotless and sterilized. Run the jars through a cycle of the dishwasher or boil them in clear water to remove any lingering germs.

4. Place jars on a towel laid out on the counter. Spoon the hot pumpkin cubes into the jars, along with some of the cooking liquid. Fill the jars until there is a 1-inch space between the surface of the liquid and the top of the jar.

5. Put the lids on the jars and secure the rings over the lids loosely. Place the jars into the pressure canner. Process the jars in your canner according to the manufacturer's directions. Process pints of pumpkin for 55 minutes and quarts for 90 minutes.

6. Remove the jars from the canner after the recommended processing time. Allow the jars to sit on the counter to cool. Tighten the rings on the lids when the jars are at room temperature.