Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Add just
enough water to cover; bring to boil.
_In glass jars._—Pack hot cubes to ½ inch of top. Add ½ teaspoon salt to
pints; 1 teaspoon to quarts. Cover with hot cooking liquid, leaving
½-inch space at top of jar. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—
Pint jars 55 minutes
Quart jars 90 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot cubes to ¼ inch of top. Add ½ teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with hot cooking
liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 50 minutes
No. 2½ cans 75 minutes