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.
- 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
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