I don’t post a lot of ‘canning’ recipes on here because most of what I know about canning is in my head. I just do things the way I saw them done when I was young and I can’t really guarantee the accuracy of all of them.

This works well for anything that calls for store-bought canned pumpkin. We love using it in our Luscious Four-Layer Pumpkin Cake. I haven’t tried using anything other than sugar to sweeten this with but I think it would probably be ok to give it a go. This also freezes well if you don’t want to can it.

Canned Pumpkin

Canned Pumpkin printable recipe

Ingredients:

• 1 medium pumpkin, cut, peeled, and seeds removed
• 2 c. boiling water

For every 3 cups of cooked pumpkin:

• 1 c. sugar
• 1 1/2 t. ground cinnamon
• 3/4 t. salt
• 3/4 t. nutmeg
• 1/2 t. ground cloves

Directions:

Cook the pumpkin in the water until tender.

Drain, and then blend the pumpkin until smooth.

Add the seasoning and stir well.

Can or freeze for later use.

Makes 6-7 quarts

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