Canned Pumpkin Pie Filling

Рет қаралды 1,553

Жыл бұрын

Disclaimer - This recipe is a "Rebel Canning" recipe, and is not approved by the National Canning Association or approved by the USDA Canning Guidelines.
If you have ever wondered how to can pumpkin pie filling, you're not alone. Many canners, new and old have used this rebel recipe to can pumpkin pie filling just like grandma used to. With this video, I will take you through the steps that I take to can pumpkin pie filling for my family and store in for years.
Recipe
2 Medium to Large Carving Pumpkins
2 1/2 cups of Brown Sugar
2 cups of White, Pure Cane Sugar
1 cup of Pumpkin Pie Spice Mix
4 cups of Water
Salt to taste
Steps
Pumpkin & Jar Prep
Remove seeds and gusts from the pumpkin and cut into halves or quarters
Place into an oiled roasting pan, cover with foil and puncture the foil to allow venting
Roast at 375 for 1 1/2 hours
Place pumpkin into a large bowl and add your spice mix
Use emersion blender or food processor to blend until smooth
Begin filling your clean jars using a funnel until you have a 1 inch headspace
De-bubble as needed
Wipe your rims with White Vinegar
Secure your two-piece lids, only finger-tight
Canner Prep
Fill your canner with 2 inches of water and a splash of white vinegar
Place your jars into the canner and secure your lid
Set your burner to a low-medium heat to bring it to temp slowly
Once your vent pipe has started to vent, set a 10 minute timer
After 10 minutes, place on your regulator
After your dial gauge reads the correct PSI, or your Jiggle Weight begins to "dance," begin your 75 minute timer
After 75 minutes, turn off your canner and allow to reach 0 in pressure. Wait an additional 25-30 minutes before removing your regulator or lid.
Resting & Storing
Remove your jars from the canner with your jar lifers and rest them on a clean kitchen towel for 24 hours.
After 24-hrs, remove the rings and clean your jars with white vinegar and a rag.
Label your contents and store.
These will last several years if stored out of direct sunlight and in an evenly tempered location.
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Пікірлер: 7

@lindamcclellan8434 9 ай бұрын

Love your video….I’m doing pumpkin first time …..

@anitahagstrom1485 11 ай бұрын

Cool! Thanks! I learned last year that you can even you use yellow summer squash as pumpkin pie filling. I'm hitting a "glut" of yellow squash, so I'm thinking of doing some pints this week. The idea of precooking to make sure bacteria is killed is a great one.

@donaldloida7599 8 ай бұрын

I make mine with butternut squash I cut off the skin before cooking. I pressure cook the chunks at 15 pounds of pressure for 15 Minutes. Then I put it in my food processor. I add the spices and white sugar to the squash. Then cann it in my hot water bath. So when you make the pies you add 1 can evaporated milk with the quart of squash. Add 4 eggs and mix I use a hand mixer. Pour in two deep dish pie shells. Bake in a preheated oven to 425 degrees for 15 minutes than reduce heat to 350 for 40 minutes test with clean knife if it comes out clean it's done. I forgot to mention to cover the edges of crust with aluminum foil before putting in the oven. Enjoy!

@annakelsch5469 Жыл бұрын

Great video. Just curious why you go 75 min? I thought it was 60 for pints. I’m now wondering if I need to do mine again for 75 min 😬also, have you ever canned it without sugar?

@kristinaharnett1635 9 ай бұрын

Now how do we turn this into a pie?

@lindamcclellan8434 8 ай бұрын

1 pie…1pt of purée, 2 eggs, 120z evaporated milk, salt if not added already.. mix well ..put in prepared crust, raw…400-10 min. Than 350 approximately 45 min. Done with knife comes out clean. Should be a little jiggly in center…let rest before cutting at least an hour.

@susanstrivens3966 8 ай бұрын

@@lindamcclellan8434 was wondering if there is a need to add cornstarch or flour along with the eggs and milk?