Is pumpkin high in acid?

Here are a few more details: Pumpkin and winter squash are low-acid foods, meaning that they have a pH value higher than 4.6.

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Still have a pie pumpkin sitting around, or maybe you’re tempted by their sale price, but don’t know what to do with them? Although canning pumpkin butter is not recommended, there are plenty of other ways to prepare and preserve pumpkin. Just make sure that you are working with one of the smaller varieties of pumpkin, also called “sugar” or “pie” pumpkins. Otherwise, you’ll find the pumpkin flesh to be watery and stringy. Cubed Pumpkin can be canned for future use in stews or sautées. It is also delicious roasted, perhaps with onion, garlic, and other yummy veggies. If you want pumpkin purée for soups, breads, pies, or pancakes, then get a few freezer bags ready for Freezing Pumpkin. If you’re feeling adventurous, your inner child (or perhaps your actual child) will have fun drying and trying Spicy Pumpkin Leather. Here you’ll find recipes and instructions for each of these options.

Cubed Pumpkin (or Cubed Winter Squash)

If this is your first time canning, or if you could use a refresher of the basics, be sure to read Using Pressure Canners, and Principles of Home Canning before beginning. Cubed pumpkin averages 2¼ pounds per quart jar, so decide your canner load: for 9 pints, you’ll need about 10 pounds, or for 7 quarts you’ll need about 16 pounds of pumpkin.

Procedure:

Wash and remove seeds from pumpkin. Cut pumpkin into 1-inch wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water (do not mash or purée!). Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process using the tables below. Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft Hot Pints 55 min 11 lb 12 lb 13 lb 14 lb Quarts 90 min 11 lb 12 lb 13 lb 14 lb Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft Hot Pints 55 min 10 lb 15 lb Quarts 90 min 10 lb 15 lb

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Freezing Pumpkin

Select a full-colored mature pumpkin with fine texture.

Procedure:

Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package in freezer bags or a sealable plastic container, leaving ½-inch headspace. Seal and freeze.

Spicy Pumpkin Leather

Ingredients:

2 cups fresh pumpkin, cooked and puréed

½ cup honey

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon powdered cloves

Procedure:

Add honey, cinnamon, nutmeg, and cloves to the cooked and puréed pumpkin. Blend well. Spray fruit roll liner tray with vegetable oil (for electric dehydrators) or line cookie sheet with plastic wrap (for ovens that register as low as 140-145°F). Spread mixture evenly on tray or sheet, at a depth of ¼ inch. Dry at 140°F for 6-12 hours. After 6 hours, begin checking for doneness by pressing fingertip near center of leather. It’s done when no impression is left. Cut leather into quarters then place each piece on a piece of plastic wrap that is slightly wider than the leather- this allows you to roll the leather together with the plastic wrap, twisting the ends of the plastic to seal. Seal in a freezer bag and keep in a cool, dark place for storage up to one month. For original articles, go to “How do I?” “Can” and “Dry” on the National Center for Home Food Preservation website.

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