Pumpkin - Canned / Preserved

Pumpkin, cooked
1/2 tsp salt per each 500 ml mason jar

Scoop flesh from inside pumpkin, or chop into 1" cubes. Cook pumpkin. When done you can either fill your mason jars with the cubes or mash the pumpkin. My preference is to mash, as you'll get more into each jar. Fill 500 ml size mason jars to 1/2 inch from top. Add 1/2 tsp salt per jar. Clean mouth of jar, add lid, process in canning bath for 30 minutes.

Number of Servings: 1

Recipe submitted by SparkPeople user CARLEYCOPPER66.