Small Batch Pressure Canned Pumpkin Cubes
Small Batch Pressure Canned Pumpkin Cubes
Pumpkin is one of those foods that sneaks a lot of nutrition into ordinary meals without shouting about it. The flesh is naturally sweet, full of fiber, and loaded with carotenoids that the body converts to Vitamin A. You also get a gentle nudge of Vitamin C and potassium—useful for day-to-day balance, especially as the weather turns cool and savory soups and stews start showing up on the stove. If you cook at home most nights, having shelf-stable pumpkin on hand saves time and opens the door to quick suppers and simple baking projects.
Home canning pumpkin safely does require a specific approach. Unlike high-acid foods (most fruits, pickles), pumpkin is low-acid and must be pressure canned, not water-bath canned. And while stores sell pumpkin purée in cans, purée is not considered safe for home canning. The safe method is to can cubed pumpkin in a thin liquid (plain water), then drain and mash or purée it after opening the jar when you’re ready to cook. Cubes heat evenly during processing; purée doesn’t. The difference matters.
This guide focuses on a small batch—enough to stock a tidy pantry without taking over your weekend. You’ll start with a sugar/pie pumpkin or another firm baking variety, prep tidy 1-inch cubes, hot-pack them into jars, and process at the right pressure for your altitude. The result is a row of bright orange jars you can lean on for soups, curries, chili, braises, casseroles, hand pies, and breads. The flavor is clean and adaptable. Keep the jars unseasoned now so you can season later, based on what you’re cooking.
The process is straightforward: peel, cube, briefly preheat the cubes in boiling water, pack hot, cover with boiling water, and pressure can. Expect the work to feel a lot like prepping winter squash for roasting—just with a few canning steps layered in. If you’ve canned green beans, potatoes, or broth before, this will feel familiar. And if you’re new to pressure canning, this is a good first project because the ingredient is sturdy, visible in the jar, and forgiving to handle.
Below you’ll find the complete method, including equipment, timing, a dual-unit ingredient table, altitude adjustments for both dial-gauge and weighted-gauge canners, step-by-step instructions, and basic nutrition details. Read through once before you begin, then set yourself up with a clean workspace and a calm, steady pace. Safe canning favors attention to detail more than speed.
What You’ll Make and Why Cubes Are Required
- Product: Plain pumpkin cubes in water, pressure canned.
- Why cubes (not purée): Cubes allow heat to move through the jar evenly during processing; purée is too dense for reliable heat penetration at home.
- Why plain water (no thickeners): Starches, purées, dairy, and thickeners slow heat movement and can lead to unsafe processing. Season after opening.
- Best pumpkin types: Sugar/pie pumpkins and other firm baking varieties (kabocha-like textures are fine). Skip large carving pumpkins; they’re watery, stringy, and bland.
Yield, Batch Size, and Planning
- Target yield (small batch): About 4 pints (roughly 8 cups/1.9 L of drained cubes), or 2 quarts.
- Prepared pumpkin needed: ~3 lb (1.36 kg) peeled, seeded, and cubed.
- Whole pumpkin to buy: Start with ~5 lb (2.3 kg) sugar/pie pumpkin to net ~3 lb prepared cubes (yields vary with variety and trimming).
Rule of thumb: a pint jar holds about ¾ lb (340 g) of prepared pumpkin cubes; a quart jar holds about 1½ lb (680 g).
Safety Notes (Read Before You Begin)
- Pressure can only. Water-bath, steam canning, oven canning, and electric multicookers are not appropriate for low-acid pumpkin.
- No purée, no thickeners. Can cubes in water only. Purée after opening if you need it smooth.
- Keep the headspace. Maintain 1 inch (2.5 cm) headspace for proper venting and seals.
- Hot-pack method. Briefly simmer cubes in boiling water before jarring. This helps pack density and heat flow.
- Altitude matters. Adjust pressure to your elevation (tables below).
- Jar size limits. Use pints or quarts only for this product.
Required Equipment
- Pressure canner (dial-gauge or weighted-gauge) with rack
- 4 clean pint jars or 2 clean quart jars, plus 1–2 extras in case of overage
- New two-piece lids (flats and bands) sized for your jars
- Large cutting board and sturdy chef’s knife or cleaver
- Vegetable peeler or sharp paring knife
- 2 large pots (one for blanching cubes, one kettle/pot for extra boiling water)
- Jar lifter, canning funnel, bubble remover (or non-metal spatula), clean towels
- Measuring spoons (optional canning salt)
- Timer and reliable heat source
Time Guide
- Active prep: 30–45 minutes (peel, seed, cube)
- Hot-pack simmer: 2 minutes
- Canner venting and pressurizing: 15–20 minutes (varies by canner)
- Processing time:
- Pints: 55 minutes
- Quarts: 90 minutes
- Cool-down (natural depressurization): 30–60 minutes, then rest jars 12–24 hours undisturbed
Ingredients (US & Metric)
| Ingredient | US Amount | Metric |
|---|---|---|
| Sugar/pie pumpkin (whole), to yield ~3 lb prepared cubes | ~5 lb | ~2.3 kg |
| Prepared pumpkin cubes (peeled, seeded) | ~3 lb | ~1.36 kg |
| Boiling water, for covering cubes in jars | ~6–8 cups (as needed) | ~1.4–1.9 L |
| Optional: Canning salt (per pint jar) | ½ tsp | 2–3 g |
| Optional: Canning salt (per quart jar) | 1 tsp | 5–6 g |
Note: Salt is for seasoning, not safety. Skip it if you prefer low-sodium jars.
Altitude Adjustment Tables
Use the correct pressure for your canner type and elevation. Keep the time the same; only pressure changes with altitude.
Dial-Gauge Pressure Canner
| Elevation | Pressure |
|---|---|
| 0–2,000 ft (0–610 m) | 11 psi |
| 2,001–4,000 ft (611–1,220 m) | 12 psi |
| 4,001–6,000 ft (1,221–1,830 m) | 13 psi |
| 6,001–8,000 ft (1,831–2,440 m) | 14 psi |
Weighted-Gauge Pressure Canner
| Elevation | Pressure |
|---|---|
| 0–1,000 ft (0–305 m) | 10 psi (use 10-lb weight) |
| Above 1,000 ft (>305 m) | 15 psi (use 15-lb weight) |
Step-by-Step: Small Batch Pressure Canned Pumpkin Cubes
1) Set up and heat the canner
- Add the canner rack and the amount of water your canner manual recommends (commonly 2–3 inches / 5–7.5 cm).
- Put the lid on loosely (unlocked) and bring the water just under a simmer while you prep. You want hot—not boiling—water in the canner when the filled jars go in.
2) Prep jars and lids
- Wash jars, lids, and bands in hot soapy water; rinse well.
- Keep jars hot until filling (in the canner water, a 180°F/82°C water bath, or a warm oven).
- Set clean towels and tools within reach.
3) Peel, seed, and cube the pumpkin
- Halve the pumpkin. Scoop out seeds and stringy core.
- Peel the rind with a vegetable peeler or a sharp paring knife.
- Cut flesh into 1-inch (2.5 cm) cubes. Keep size consistent so the jars pack evenly and heat moves uniformly.
Tip: Save seeds for roasting or compost. Stringy bits and peel are compost material.
4) Preheat the cubes (hot-pack)
- Bring a large pot of water to a rolling boil.
- Add pumpkin cubes; once the water returns to a boil, simmer 2 minutes.
- This brief simmer heats the cubes through and drives out excess air, which helps you pack the jars more consistently.
5) Fill the jars
- Using a slotted spoon and canning funnel, pack hot cubes into hot jars, leaving 1 inch (2.5 cm) headspace.
- If using salt, add ½ tsp per pint or 1 tsp per quart on top of the cubes.
- Ladle boiling water over the cubes to cover, maintaining 1 inch headspace.
6) De-bubble and check headspace
- Slide a bubble remover or non-metal spatula down the inside of each jar to release trapped air.
- Add more boiling water if needed to restore 1 inch headspace.
7) Clean rims and apply lids
- Wipe rims with a clean, damp cloth so the seal can form properly.
- Center the lid on each jar, then add the band and tighten to fingertip-tight (snug, not wrenched down).
8) Load the canner and vent
- Place jars on the rack in the canner.
- Lock the lid.
- Heat the canner until a steady column of steam escapes from the vent.
- Vent/Exhaust for 10 minutes to purge air from the canner. This step is essential for accurate temperature and safe processing.
9) Bring to pressure and process
- Apply the weight (or close the petcock) and bring the canner to your target pressure (see altitude tables).
- Start the processing time when the canner reaches and stabilizes at that pressure:
- Pints: 55 minutes
- Quarts: 90 minutes
- Regulate heat so pressure remains steady the entire time. Do not let it drop. If pressure falls below target, bring it back up and restart the timing for that jar size.
10) Turn off heat and let pressure drop naturally
- When the timer ends, turn off the burner.
- Do not force-cool the canner. Let pressure return to zero on its own.
- Wait an additional 5–10 minutes after the gauge reads zero, then remove the weight or open the petcock.
11) Unload and cool jars
- Unlock and remove the lid away from you to avoid steam.
- Lift jars straight up with a jar lifter and place them on a towel, leaving space between jars.
- Do not retighten bands or tilt jars. Let them cool 12–24 hours undisturbed.
12) Check seals, clean, label, and store
- After jars are completely cool, remove bands.
- Check each lid: it should be concave and not flex when pressed at the center.
- Wipe jars, label with contents and date, and store cool, dark, and dry.
- Best quality is within 12–18 months. Refrigerate after opening and use within 3–5 days.
Troubleshooting & Fine Points
Siphoning (liquid loss) after processing
Some liquid loss is common and not a safety issue if the jar sealed. Causes include rapid pressure changes, overfilled jars, or aggressive boil at the end. As long as food is still covered and the seal is strong, the jar is good to store. If a jar didn’t seal, refrigerate it and use within a few days, or freeze.
Floating cubes
Hot-pack helps reduce floating. If cubes still rise, they’ll settle somewhat during storage. It does not affect safety.
Soft texture
Over-cooking during hot-pack can soften cubes. Keep the preheat at 2 minutes—just enough to heat through. The full processing time will finish the job.
Cloudy liquid
Starch naturally clouds the water a bit. Cloudiness is normal with pumpkin and other winter squash.
Jar didn’t seal
If a lid didn’t seal after cooling, refrigerate and use within a few days, or freeze the contents. Don’t attempt to reprocess the jar next day; quality drops and risk increases.
Can I add onions, garlic, or spices to the jar?
Skip add-ins for canning. Season after opening. Dense additions slow heat movement and aren’t tested for this product.
Can I can purée or pumpkin butter at home?
No. Make pumpkin butter for refrigeration or freezing only, or purée the drained cubes after you open a jar.
Using Your Canned Pumpkin
- Quick purée: Drain, reserve liquid, and mash or purée cubes. Add reserved liquid back until it reaches your preferred thickness.
- Soup base: Sauté onion and a little oil; add stock, pumpkin purée, salt, and warm spices. Simmer, finish with a splash of dairy or coconut milk off heat.
- Savory skillet: Brown sausage or mushrooms; add drained cubes, sage, and a little stock; reduce to glaze; toss with pasta.
- Curry: Bloom curry paste in oil; add coconut milk, stock, pumpkin cubes, and greens.
- Baking: Drain well, purée, then measure for breads, muffins, or pie filling (adjust liquids as needed).
Recipe Card: Small Batch Pressure Canned Pumpkin Cubes
Servings (storage units): Makes 4 pints (or 2 quarts) of canned pumpkin cubes
Serving size for nutrition (after opening): ~1 cup (about 170 g drained)
Equipment
- Pressure canner with rack (dial-gauge or weighted-gauge)
- 4 pint jars or 2 quart jars (plus 1–2 spares), new lids, bands
- 2 large pots (boiling water for cubes; extra boiling water for topping off)
- Knife, peeler, cutting board, canning funnel, jar lifter, bubble tool
- Towels, timer
Times
- Prep: 30–45 minutes
- Hot-pack simmer: 2 minutes
- Processing: 55 minutes (pints) or 90 minutes (quarts), plus venting/pressurizing time
- Cool/Rest: Natural depressurization 30–60 minutes; jars rest 12–24 hours
Ingredients (US & Metric)
| Ingredient | US Amount | Metric |
|---|---|---|
| Sugar/pie pumpkin (whole), to net ~3 lb prepared | ~5 lb | ~2.3 kg |
| Prepared pumpkin cubes (peeled, seeded) | ~3 lb | ~1.36 kg |
| Boiling water, to cover | ~6–8 cups | ~1.4–1.9 L |
| Optional: Canning salt per pint | ½ tsp | 2–3 g |
| Optional: Canning salt per quart | 1 tsp | 5–6 g |
Preparation Instructions
- Heat canner water: Set the rack in the canner; add 2–3 inches (5–7.5 cm) of water. Warm it to just under a simmer with the lid on but unlocked. Keep jars hot until filling.
- Prep pumpkin: Halve, seed, peel, and cut the flesh into 1-inch (2.5 cm) cubes. Aim for even size.
- Hot-pack: Bring a big pot of water to a rolling boil. Add cubes; once it returns to a boil, simmer 2 minutes.
- Pack jars: Using a slotted spoon and funnel, pack hot cubes into hot jars, leaving 1 inch headspace. Add optional salt.
- Add boiling water: Ladle boiling water over cubes to cover, maintaining 1 inch headspace.
- De-bubble: Slide a bubble remover along the jar walls to release trapped air. Top off with more boiling water if needed to keep 1 inch headspace.
- Lids and bands: Wipe rims clean. Apply lids; screw bands fingertip-tight.
- Load and vent: Place jars on the rack. Lock the canner lid. Bring to a steady vent of steam; vent 10 minutes.
- Process:
- Set weight/close petcock; bring to target pressure for your altitude (see tables).
- Pints: 55 minutes; Quarts: 90 minutes. Keep pressure steady. If pressure drops, restore and restart timing.
- Cool: Turn off heat. Let pressure return to zero naturally. Wait 5–10 minutes; remove weight/open petcock.
- Unlatch and rest: Open lid away from you. Remove jars with a lifter; place on a towel. Cool 12–24 hours undisturbed.
- Check and store: Remove bands; check seals (lids concave, no flex). Wipe jars, label, and store cool, dark, and dry. Best within 12–18 months. Refrigerate after opening; use within 3–5 days.
Altitude Adjustment (Keep Time the Same; Change Pressure)
- Dial-gauge: 0–2,000 ft = 11 psi; 2,001–4,000 ft = 12 psi; 4,001–6,000 ft = 13 psi; 6,001–8,000 ft = 14 psi.
- Weighted-gauge: 0–1,000 ft = 10 psi; above 1,000 ft = 15 psi.
Nutrition (per ~1 cup / ~170 g drained, without salt)
- Calories: ~45
- Protein: ~2 g
- Total Fat: ~0 g
- Carbohydrates: ~11 g
- Fiber: ~3 g
- Sugars: ~5 g
- Sodium: ~5 mg
- Vitamin A: High; Vitamin C & Potassium: Present
Values are estimates and will vary with pumpkin variety and exact drain weight.
Frequently Asked Practical Questions
Can I raw-pack the cubes?
Use the hot-pack method. Preheating the cubes helps drive out air, improves jar fill, and supports even heat flow during processing.
How tight should I pack the jars?
Firm but not forced. Don’t crush the cubes. You want liquid to circulate freely in the jar.
Why did my jars lose some liquid?
Likely siphoning from quick pressure changes at the end. It’s common with dense foods. If the jars sealed and most food remains covered, they’re fine to store.
Do I have to add salt?
No. It’s optional and for taste only. Skip it for low-sodium canning.
What if I want purée for pie?
Open a jar, drain well, then purée the cubes. For baking, you may need to reduce the purée briefly on the stovetop to match the thickness you expect from canned purée.
Can I add spices now?
It’s better to season after opening. Spice strength can fade during processing, and additions can change density.
Clean-Up and Storage Tips
- Wash and dry bands separately; store them off the jars to prevent rust and false “held-on” lids.
- Wipe any starch residue from jars with a warm, damp cloth.
- Keep finished jars out of direct light; color stays truer and flavor holds better.
- Rotate stock: first in, first out. Label with the month and year to make it easy.
A Final Word on Fit and Flavor
The beauty of canning pumpkin plain is flexibility. One jar can go sweet or savory. It can become a weeknight soup, fold into chili, enrich a risotto, or get puréed into a quick bread without a lot of second-guessing. The method here keeps things simple and safe: hot-pack, 1-inch headspace, correct pressure for your altitude, and patient cool-down. Give yourself a clean work surface and enough time to move at a steady pace. When the jars ping as they seal and line up to cool, you’ll have exactly what you need for fall cooking—bright, ready-to-use flavor that sits quietly on the shelf until you call it into service.
