Canning Pumpkin and Winter Squash
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.
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:
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.
Process 55 minutes at 10 pounds pressure.
Increase pressure to 15 pounds at altitudes over 1,000 feet.