Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Steam until
tender, about 25 minutes. Put through food mill or strainer. Simmer
until heated through; stir to keep pumpkin from sticking to pan.
_In glass jars._—Pack hot to ½ inch of top. Add no liquid or salt.
Adjust jar lids. Process at 10 pounds pressure (240° F.)—
Pint jars 65 minutes
Quart jars 80 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot to ⅛ inch of top. Add no liquid or salt. Exhaust
to 170° F. (about 10 minutes) and seal cans. Process in pressure canner
at 10 pounds pressure (240° F.)—
No. 2 cans 75 minutes
No. 2½ cans 90 minutes