Pumpkin, Strained
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Steam until tender, about 25 minutes. Put through food mill or strainer. Simmer until heated through; stir to keep pumpkin from sticking to pan.
In glass jars.—Pack hot to ½ inch of top. Add no liquid or salt. Adjust jar lids. Process at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 80 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to ⅛ inch of top. Add no liquid or salt. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 75 minutes |
| No. 2½ cans | 90 minutes |