Canning pumpkin (recipe)
Canning pumpkin (recipe) | |
---|---|
Name | Canning pumpkin |
Ingredients | Pumpkin • Water • Salt |
Cooktime (in hours) | 1.5 |
Preptime (in hours) | 0.333333333 |
Totaltime (in hours) | 1.833333333 |
Keto friendliness | Keto friendly |
Calories | 0 |
Fat | 0 |
Protein | 0 |
Carbohydrate | 0 |
Fiber | 0 |
Net carbohydrates | 0 |
Sugar | 0 |
Saturated fat | 0 |
Cholesterol (mg) | 0 |
Sodium | 0 |
Yield | 1 quart |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Canning pumpkin (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Recipe instructions
- Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
- Peel and cube.
- Barely cover with water; bring to a boil.
- Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
- Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
- Adjust lids; process.
- Pressure canner, minutes at 10 lbs (pints): 55 minutes.
- Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
- Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid
-
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Food tags
Low Protein, Vegan, Low Cholesterol, Free Of..., Weeknight, Canning,, Easy
Canning pumpkin (recipe) details
Time:
Prep Time in Hours and Mins:1H50M
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Contributors: Prab R. Tumpati, MD