Canned Pumpkin
Ingredients
Directions
Prepare the pumpkin
Cut the pumpkin into small pieces.
Peel the pumpkin.
Place the pumpkin pieces in a saucepan with enough water to prevent burning.
Cook until the pumpkin can be easily mashed with a spoon.
Remove from heat.
Rub the pumpkin through a colander.
Return the pumpkin to the stove.
Bring it to a boil again.
Fill the jars
Prepare hot, air-tight jars.
Using a soup dipper, fill the jars with boiling pumpkin.
Keep the pumpkin boiling continuously.
Seal the jars.
Cool and store
Place them in a dark area to cool.
Once cool, tighten the jar tops if possible.
Wrap each jar in paper.
Store in a cool, dark place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pumpkin
- Forms the bulk of the preserve and, once mashed and strained, gives it a smooth, soft, moist texture.
The step that matters
Keep the pumpkin boiling while filling the jars. Packing boiling pumpkin into hot jars keeps the contents hot during filling, so the jars are less likely to cool and lose the seal. Filling and sealing quickly keeps the process moving without interruption.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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