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Canned pumpkin in quart sized Mason jars with a large pumpkin in the background.

20 October by Melissa Norris

8 Ways to Preserve Pumpkins at Home

Dehydrating, Food Preservation, Food Preservation - Canning, Food Preservation - Other, Root Cellar

Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.
Pinterest pin for eight ways to preserve pumpkin at home. Image of a pumpkin.

Growing and preserving pumpkins is a fantastic way to not only improve the flavor of your pumpkin products but to save money and have the ability to enjoy the flavors of fall all year round. Here are eight ways to preserve pumpkins at home.

Pumpkin growing in the garden.

We all know when fall is approaching. We start seeing the pumpkin spice lattes, the fall decor in stores, and, of course, pumpkins!

We pioneer folk know the importance of putting up food when it's in season to use all year long. Keep reading for the 8 ways to preserve pumpkin, including safety tips about canning pumpkin products at home.

Pumpkin, glorious pumpkin. I use pumpkin all year long thanks to my pumpkin preservation, (you can have pumpkin sugar cookies, pumpkin applesauce muffins, or a pumpkin roll any time of year) but pumpkins do happen to be one of my favorite things about fall.

Where to Get Your pumpkins?

If you didn't grow your own pumpkins this year, don't worry! You have options! Try and find a local pumpkin patch, preferably organic, and grab a half-dozen or so to bring home and preserve (and maybe a couple to carve!).

There have been years where we didn't grow our own pumpkins, mostly due to space issues as they do tend to take up a large portion of the garden. When this is the case we usually get some sugar pie pumpkins (which are smaller and sweeter, preferable to baking and cooking with) from my folks.

8 Ways to Preserve Pumpkins at Home

Storage pumpkins in a barn.

Storing Pumpkins in the Root Cellar or Cold Storage

Storing pumpkins in cold storage or a root cellar is a great way to enjoy fresh pumpkins into the winter months.

Before storing, there are a few things to make sure happen for best results:

  • Make sure the pumpkin is mature (the skin should be hard on the outside, so hard your fingernail when pressed into the skin won't leave a dent).
  • Allow the pumpkin to mature on the vine, if possible.
  • Leave the stem on (this goes for any squash you harvest to help it last longer).
  • Be sure none of the skin of the pumpkin is punctured or blemished for this method.
  • To use for decoration or storing to use longer, wash the outside down and make sure it's thoroughly dry and has good air circulation. You can wipe the outside down with vinegar to help get rid of any bacteria that would make it break down faster.
  • Pumpkins like between 50-75% humidity and 50 to 55 degrees F. Click here for more info on storing pumpkins and winter squash. 

NOTE: Pumpkins won't last more than about two to three months in cold storage, so have a plan to use them up within that time, if cured properly and in optimal storage conditions I have had some last four months.

How to Freeze Pumpkin

Before freezing pumpkin (and before dehydrating, as mentioned below), you'll need to cook your pumpkin. There are two ways to cook pumpkin in order to use the following preserving methods.

Cooking Pumpkin

There are three different methods for cooking pumpkin prior to preserving:

  1. Cut and roast: The cooking method I've always used in the past is to cut the pumpkin in half, scoop out the seeds (save those for later!), and put it face down in a roasting pan with about 1/2 to 1 inch of water, then bake at 350 degrees F until soft.
  2. Roast whole: Alternatively, because sometimes pumpkins and other winter squashes are so difficult to cut, you can put the whole pumpkin in the oven (provided it's not too big to fit) and roast it at 350 degrees F until soft. Check the pumpkin by inserting a knife, similar to a baked potato, when the knife is inserted with ease, the pumpkin is done. Allow the pumpkin to cool before opening it out.
  3. Instant Pot: Cooking pumpkin in the Instant Pot couldn't be eaiser and is the method I now use. You can watch how I cook my pumpkin whole in my Instant Pot in this YouTube video (TIP: you can do the same thing in the oven, it will just take longer).
Various pumpkin preserves in baggies and bowls ready for freezing.

You can freeze pumpkin in pureed form or cubed. I usually put cubes of cooked pumpkin in a wide mouth pint-sized Mason jar because most of my recipes call for 2 cups of pumpkin.

It thaws really quickly and I puree it right before using it in my recipes. You could put it in plastic bags as well, but I prefer to use my Mason jars.

Dehydrated Pumpkin

You can dehydrate pumpkin in either puree or cubed form. Jane from Mom with a Prep prefers the puree and then grinds it into a powder after it's been dehydrated. You can check out her dehydrated pumpkin powder tutorial here.

Various flavors of pumpkin fruit leather with different fruit and nuts surrounding.

Pumpkin Fruit Leather

How did I not think of this one on my own? Maybe it's because the thought of pumpkin fruit leather doesn't sound delicious, but when you consider mixing in pumpkin pie spices and some maple syrup? YUM!

Take it even further and combine pumpkin puree, applesauce, or other fruit preserves and make them into any yummy fruit leather combo.

Here's a basic recipe from Chatelaine.  

Pumpkin butter in a glass serving jar.

Pumpkin Butter

Right off the bat, I need to clarify that this is NOT a canning option! We've got to talk food safety here for a minute guys. Pumpkin butter is made from pumpkin, a non-acidic food, and is only safe when pressure canned, but because pumpkin butter is thick it's not safe to be canned in a pressure canner.

Pumpkin butter is safe to freeze or store in the fridge, not canned. Don't do it. I'm seeing lots of this on Pinterest and it's not a safe practice to can pumpkin butter.

However, some yummy pumpkin butter is definitely a way to preserve pumpkin and I might be guilty of grabbing a spoonful of it! Am I the only one? Okay, I know, I know, it's supposed to go on things. But on a spoon counts, right?

This is a great from-scratch recipe for Pumpkin Butter.

Cubed Pumpkin (Canned)

Canning cubed pumpkin is the only safe way to can pumpkin. You may can cubes of pumpkin at home, not pumpkin puree, butter, or pie filling. Store-bought canned pumpkin items are done with industrial canners that reach much higher temps than home models.

How to Can Pumpkin (or Wintersquash)

Most common are butternut and sugar or pie pumpkins. (National Center of Home Food Preservation recommends only using sugar or pie pumpkin for best results, not using the larger carving pumpkins).

It’s NOT safe to can spaghetti squash due to its stringiness.

Do you have to hot pack winter squash?

Yes, there are no tested times for using a raw pack method, you must hot pack it.

How much do you need?

Average is 16 pounds for 7 quarts (that equaled three sugar pumpkins for me) or about 2 and ¼ pounds per quart jar (1/2 that for pints)

Cubed pumpkin on a wooden table with cutting knife to the side.

How to Can Winter Squash

  1. Wash your squash off and remove the stems. Cut in half and remove the seeds and pulps.
  2. Cut your pumpkin into quarters and then into 1 inch long strips.
  3. Peel the rind. Cut into 1 inch cubes.
  4. Prepare your pressure canner (place rack and water in it and turn to medium heat) and get jars ready (washed and rinsed with hot soapy water so glass isn’t cold or room temp).
  5. Prepare a large pot with water and bring to a boil. Blanch prepared squash cubes in boiling water for 2 minutes.
  6. Remove from heat and with a slotted spoon, fill jars with cubes to generous 1 inch headspace (do not mash or puree while packing). Take the liquid from the pot and fill to a 1 inch head space, remove air bubbles and check headspace again, add more water if necessary.
  7. Wipe rim clean, place on lid, screw band down to finger tip tight and place in canner.
  8. When all jars are in canner, check vent pipe is clear, place lid on canner, lock into place, and bring up to temperature. When a steady stream of steam comes out the vent pipe, set timer for 10 minutes.
  9. After 10  minutes, put your weight on and when canner is at appropriate pounds of pressure (10 pounds for altitudes 1,000 feet above sea level and 15 pounds for altitudes 1,001 feet above sea level), set your timer for the appropriate jar size in the chart below.
  10. When time is up, turn off heat and let pressure release naturally. When all pressure is released, carefully remove pressure canner lid, and place jars on a folded towel to cool and seal. Allow to cool for 12 hours before checking seals, removing bands, wiping down jars, and storing on the shelf!

Weighted Gauge Canners

Jar SizeTimePressure for 0 to 1,000 feet above sea levelPressure for 1,001 + above sea level
Pint55 minutes10 lbs15 lbs
Quart90 minutes10 lbs15 lbs

Dial Gauge Canners

Jar SizeTimePSI 0 – 2,000 ftPSI 2,001 – 4,000 ftPSI 4,001 – 6,000 ftPSI 6,001 – 8,000 ft
Pint55 minutes11 lbs12 lbs13 lbs14 lbs
Quart90 minutes11 lbs12 lbs13 lbs14 lbs

*processing times from National Center of Home Food Preservation and Ball Book of Complete Canning

Having canned food is great for when I've not planned ahead and got the hankering to bake, aka, no time to allow frozen food to thaw.

What kind or brand of pressure canner should I get?

Answer: This depends on your budget and stove type. I started out with a Murro pressure canner and used it for over 13 years, but as my family grew (and I increased the amount of canned items at home) I've had an All American pressure canner for 5 years now and love it. This article breaks down price, stove top, and How to Choose the Best Pressure Canner

Want to learn how to can safely? Join thousands of others who have gone through my FREE Home Canning Videos Training Series here.

A pumpkin with dried pumpkin seeds spread on a table.

Roasted Pumpkin Seeds

I hate to throw away the scraps of food. I use apple scraps for compost, to feed my chickens, or to make homemade apple cider vinegar. I know, it's not a pumpkin thing, but if you've got apples check out these 11 Ways to Preserve Apples at Home.

So pumpkin seeds are really a fun snack. The Jack-O-Lantern pumpkins are great for this as they have a ton of seeds in them and you have to clean all that out before carving anyway. My family can empty a baking sheet of pumpkin seeds in one sitting.

We like them sweet and savory. Here are 10 Different Roasted Pumpkin Seed Recipes. (You guys, the cinnamon maple is amazing!)

Pumpkin Syrup

Yes, you can combine pumpkin puree and sugar to transform it into a delicious pumpkin syrup. Genius, right? Another Pinterest find. If you love Pinterest as much as I do, check out my Pinterest boards and see all the fun stuff I've got going on!

Here's the Pumpkin Syrup Recipe.

How to Make a Pumpkin Roll From Scratch

Now that you've got all these ways to use pumpkin, one you definitely have to make is my Grandma's famous From Scratch Pumpkin Roll, I even made you a video to walk you through each and every step!

Decorative pumpkins displayed on a white washed wooden table top.

More Posts You May Enjoy

  • Pumpkin Applesauce Muffins
  • Old-Fashioned Pumpkin Sugar Cookies
  • How to Make a Pumpkin Roll From Scratch
  • No Bake Pumpkin Cream Pie
  • Pumpkin Applesauce Cake
  • Your Gardening Questions Answered
  • 13 Pantry Items to Always Have on Hand
  • Vinegar-The Most Versatile Item In Your Home
  • 11 Ways to Preserve Apples
  • Made From Scratch Life (my book that includes so many yummy recipes, including the pumpkin roll recipe above!)
  • Handmade (another book of mine to transform your home into a handmade household.)

Filed Under: Dehydrating, Food Preservation, Food Preservation - Canning, Food Preservation - Other, Root Cellar Tagged With: fall, preparedness, pumpkins, survival

Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Brenda

    8 years ago

    Have you tried to can with the Tattler Lids? I have not as of yet.

    Reply
    • Lynn

      5 years ago

      I have been using Tattler lids for several years and love them.

      Reply
  2. Jeanette

    8 years ago

    I have cooked and stored bags of pureed pumpkin for years!! My husband and son love it! I boil chunks of pumpkin, skin included, (after scooped out). After it cooks about 15 minutes i scoop out the cooked pumpkin and put it in the blender to puree. I bag 2 cupfuls and freeze. I can then pull out and defrost a bag when we want a pie or muffins. I also freeze 1/2 cups and label those bags ‘for pets’. Dogs and cats LOVE cooked pumpkin and if they have a case of constipation or tummy trouble, a tablespoon with each meal helps it go away!!

    Reply
  3. Jenna

    8 years ago

    I love pumpkins! We grew Cushaws this year. I froze our puree in quart size wide mouth jars. I love the sugar pumpkins too. 🙂

    Reply
  4. Kim H

    8 years ago

    You forgot Pumpkin Wine … made some last year. Yummy! Lots of recipes online

    Reply
  5. A Collection of Pumpkin Recipes - Featuring our Immune Boosting Pumpkin Smoothie - Trayer Wilderness

    7 years ago

    […]  8 Ways to Preserve Pumpkin […]

    Reply
  6. Tracy Zook

    6 years ago

    I also like making the most of things and not wasting. We eat so much winter squash and pumpkin in our home in MA. Have tried roasting the seeds and they taste good but my family is excessively frustrating!!! They won’t eat them:( Think they are too scratchy on their throats. Most of them love pepitas but I have to buy those already shelled seeds in the grocery while I compost the ones already in the house. Just got chickens. Maybe they will love them. Thanks for the tips. We just store ours in the basement and eat as needed. Cook some whole or halved and freeze in one piece or in puree for muffins, etc. Seems to be enough as they can last well into spring in our basement.

    Reply
  7. Susan

    4 years ago

    Speaking of canner recommendations…my Mom and Dad bought their first canner, when I was born, and my older sister was 17 months. It is a ‘Maid of Honor’ brand, 21 quart size. It has been used through 9 kids and countless grandkids, and now great-grandkids. They passed it down to me a couple years ago, and I use it like crazy. Doing some pumpkin in it right now. I have 4 kids and 9 grandkids. Me and my canner are 66 years old, and still going strong. I hope to pass it down. I have also found great deals on canners and supplies at auctions and estate sales. Unfortunately, the ‘recycle’ ‘green’ ‘earth loving’ generation doesnt seem to be as interested in actually living that way, as much as they preach it for others. Food preservation would be a great way to put their words into action. I might respect them more, if they did.

    Reply
    • Melissa Norris

      4 years ago

      I think that’s great your parents passed down their canner to you. My mother is still using hers and my first canner I still have is going on 18 years old but I needed a bigger one with the amount of food we’re putting up and the addition of our children so I got the All American 21 and 1/2 quart, maybe you have more auctions and estate sales in your area to find these items, I do not and I’d hate to see someone wait to begin preserving their own food because they couldn’t find a used one. Plus, used ones should be tested to make sure they’re gauges are accurate if it’s a dial method. And I’m not going to look down on someone or lose respect for them because they couldn’t find used items for their food preserving, I’m going to celebrate they’re looking into doing something healthy for their family and moving into using glass jars that they’ll refill year after year.

      Reply
  8. Jenna D Arredondo

    2 years ago

    Link for pumpkin syrup not working

    Reply
  9. marwood0

    2 years ago

    I tried a 9 month old spaghetti squash and the seeds inside had sprouted and the squash was bitter, but I recently cut open a store-bought pumpkin up that sat on my kitchen shelf for 13 months, average temp in the 70’s. It was great! Seeds all looked fine, flesh was a little dryer than a fresh one but still made a great pie… who knows how old it was when I bought it. I sometimes can get them free or for $1 on November 1st from the grocery stores. Great for animal fodder too.

    Reply
  10. KC

    1 year ago

    Just came across this information today. Hey, if anyone would like to pick up a vintage Presto 21 Qt presssure canner in A-1 condition, I happen to have one I’m selling. I needed a bigger one and no one else in the family cans anything. $115. Email me if you’re interested.

    Reply

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