These instructions work for all varieties of winter squash, such as acorn, butternut, buttercup and Hubbard. Choose pumpkin or squash with hard rinds and mature pulp.
You will need
2-1/4 lbs pie pumpkin per quart jar
Quart glass preserving jars with lids and bands
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash pumpkin or squash, cut in half and remove seeds. Remove peel or rind and cut flesh into 1-inch cubes or slices. Do not mash or puree.Place prepared pumpkin into a saucepan and cover with water. Bring to a boil over medium-high heat and boil 2 minutes, until heated through, but not soft; drain and discard cooking liquid.
Pack hot pumpkin into hot jars, leaving 1-inch headspace. Add 1 tsp salt to each quart jar (1/2 tsp per pint jar), if desired.
Ladle boiling water over pumpkin, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure for 55 minutes for pints and 90 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.