Selecting Fruit:
You'll need about 2-1/2 pounds per quart.
Pumpkin or squash should be fully mature with a hard rind and stringless flesh. Small pumpkins give the best results.

Preparation:
Wash, remove seeds, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process in a pressure canner as follows:

Quarts:
Process 55 minutes at 12 pounds pressure.
Increase pressure to 13 pounds at altitudes over 4,000 feet.
Increase pressure to 14 pounds at altitudes over 6,000 feet.

Pints:
Process 55 minutes at 10 pounds pressure.
Increase pressure to 15 pounds at altitudes over 1,000 feet.