How to Roast a Pumpkin to Make Canned Pumpkin
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Cut your pumpkin into sections. Remove the seeds and scrape the insides.
Rub the inside of the pumpkin with oil. Then place in a high lipped pan for the oven INSIDE FACE DOWN.
Then pour about 2-4 cups of water into the bottom of the pan. Depending on the length of your pan.
Cook in an oven of 450F until the outside shell looks a little wrinkled and the inside in fork soft.
Then allow to cool to warm. Remove the skin.
Keep emptying the processor into jars and refilling the same way until you are out of pumpkin.
I got about 6-8 spaghetti sauce sized jars from one pumpkin.
Can using either the pressure or water bath canning process.