For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the pumpkin cubes into the jars.

Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat.

First, cut the pumpkin in half. Remove the middle part (guts and seeds) by scraping with a spoon. Slice the pumpkin into smaller slices and remove the peeling or shell from the flesh or inner pumpkin. Cube the flesh of the pumpkin in 1-inch cubes. [Hint - place pumpkin halves in the microwave for up to 1 minute to soften. This makes cubing the pumpkin easier.]

In boiling water, add the pumpkin cubes. Boil for two minutes.

Add the boiled pumpkin pieces to the hot canning jars carefully. Add the boiling water to the jars of boiled pumpkin as well, leaving 1 inch headspace. Using a damp paper towel, wipe the rims of the jars. Finally, add the lids and rings to the jars.

Using the canning tongs, gently place the jars of pumpkin into the pressure canner and lock the lid. Steam will start to pass through the vent pipe, allow this to happen for about 10 minutes. Add the canning weight.

Bring the canner up to pressure (see note below for appropriate pounds of pressure) and process the jars at pressure (pints for 55 minutes and quarts for 90 minutes).

After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.

Allow jars to stand in the canner for an additional ten minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.