9 best recipes for canning pumpkin or how to enjoy it all year round. Get inspired!

Pumpkin not only tastes great, but also has many beneficial effects.

That’s why it’s good to always have it available.

We have prepared for you luxurious recipes for canning pumpkin that will interest you.

Enjoy them!

Instructions for Pickling Pumpkin Canning

Pumpkins are amazing in that you can make them both sweet and savory. However, you will almost always need a classic sugary pickle.

Sweet pickle

You will need

• water
• sugar

Preparation process

• Choose the amount of ingredients to your liking, do you like a sweeter pickle? Add more sugar.
• Prepare a large pot with water, add sugar and bring to a boil, stirring occasionally.
• Make sure the sugar dissolves completely.
• As soon as the pickle comes to a boil, let it cool.

Vinegar pickle

You will need

• 1 liter of water
• 0.5 dcl of vinegar

Preparation process

• Mix the water and vinegar together.
• This pickle is usually not boiled and the pumpkin is put into it before the actual canning.

Canning pumpkin the classic way

We have a recipe for traditional canning using a pot. Everyone can do it with us!

You will need

• ripe pumpkins
• infusion
• jar for canning

Preparation process

• First you will need to dice the pumpkin – which is the most difficult process.
• Cut out the stem and cut the pumpkin into four or five wedges.
• Use a spoon to scoop out the inside of the pumpkin.
• Peel the pumpkin with a vegetable peeler.
• Cut the peeled parts into cubes – 2 x 2 centimeters.
• Place them in a pot and cover with water.
• Boil the cubes for two minutes – you can add sugar to taste.
• Then start filling pre-sterilized mason jars with pumpkin.
• Fill the glasses with the remaining water from the pot and close the lid tightly. (You can add cinnamon, cloves, etc.)
• Place in a pot, cover with water and cook for 20 minutes at 90 degrees.
• Once done, turn the jars upside down and leave to cool.
• Store in a cool, dark place.

Hokkaido pumpkin canning

Hokkaido pumpkin is the most beneficial for our bodies, and you have all the more reason to cook it at home. Let’s go!

You will need

• Hokkaido pumpkins
• 3 liters of water
• 1 dcl of vinegar
• 60 g of sugar
• spices – cloves, cinnamon, star anise

Preparation process

• Clean the pumpkin – you can get rid of the skin, scoop out the seeds with a spoon.
• Prepare a vinegar solution from 1.5 l of water and 1 dcl of vinegar.
• Put the pumpkin cubes in this pickle – 2.5 hours is enough.
• Then take the cubes out of the pickle and put them in clean water.
• Bring to a boil and cook for 10 minutes.
• Drain the water and let the cubes drain.
• In the meantime, prepare a sugary pickle from the rest of the water and sugar.
• Place the pumpkin in the pre-prepared sterilized canning jars, along with the spices – it depends on your taste.
• You can also add an orange or lemon wedge.
• Cover the jars sufficiently and let them cook for half an hour at a temperature of 85 degrees.
• After cooking, turn the jar upside down and let it cool until the next day.
• Store in a dark and cool place.

Canning pumpkin with pineapple syrup

The little ones will surely love this method of canning – sweet pumpkin with even sweeter syrup. It’s a treat!

You will need

• pumpkins
• weak vinegar marinade
• 2 liters of water
• 1 bottle of pineapple syrup
• 300 g of sugar
• 1 teaspoon of citric acid
• whole cinnamon
• pineapple juice
• lemon cut into circles

Preparation process

• Clean the pumpkin – you can remove the skin and cut it into small cubes.
• Prepare a really weak vinegar solution in which you put the pumpkin cubes and let it sit for at least 8 hours.
• Once the pumpkin is sufficiently loaded, drain and rinse.
• Prepare another pickle, this time sweet from water, syrup, sugar, citric acid and cinnamon.
• Once the mixture starts to boil, pour in the pumpkin cubes.
• Place 2 tablespoons of pineapple juice, warm pumpkin and a lemon wedge on top of each prepared mason jar.
• Cover and let it sterilize for 20 minutes at 80 degrees.
• Once done, place the jars in the pot with the lid facing down.
• Leave to cool until the next day and store.

Canning pumpkin puree

Moms will surely appreciate this canned goodness for their little ones. The procedure is very simple and quick.

You will need

• pumpkins
• olive oil
• water

Preparation process

• Clean the pumpkin, get rid of everything unwanted and cut it into small pieces.
• Put the pieces in a pot, add a teaspoon of olive oil, cover with water and let it boil.
• Bring to a boil and let simmer.
• Drain the water from the pot, but not all of it, leave a little and blend the pumpkin with an immersion blender.
• Pour the still hot puree into pre-prepared mason jars.
• Turn upside down and let cool.
• Prepare a canning pot in which to put the cooled jars.
• Sterilize at 80 degrees for 15 minutes.
• After removing the jar, turn the bottom upside down again and let it cool.
• Then store in the cellar or chamber.
• You can also flavor the pumpkin puree to your liking – just add salt, turmeric or create a sweet version.

Canning pumpkin for salt

Pumpkin also tastes great when ready to be salted, plus you only need a few ingredients!

You will need

• pumpkins
• vinegar pickle
• sugar

Preparation process

• First clean, peel and hollow out the pumpkin.
• Then cut it into small pieces.
• Prepare a vinegar solution in a saucepan, add sugar to taste.
• Pour in the pumpkin cubes, bring the mixture to a boil and cook for 8-10 minutes.
• Prepare mason jars, put cubes of pumpkin in them (you can add goat’s horns or pepperoni) and cover with the pickle in which the pumpkins were cooked.
• Turn the lid down and leave to cool.
• Put the cooled glasses in the pot and cook for about 20 minutes at 80 degrees.
• Turn it upside down again and let it cool until the next day.
• Store in a cool, dark room.

Canning pumpkin in the oven

You can also easily cook pumpkin in the oven, which almost everyone has at home. With our instructions, it’s also a piece of cake!

You will need

• pumpkin
• 1 kg of sugar
• 3 lemons
• cinnamon
• vanilla pod
• clove
• vinegar pickle
• deep tray with a tea towel

Preparation process

• Clean the pumpkin, peel it, scoop out the seeds and the soft part and cut it into cubes.
• Place the cubes in a larger pot and cover with vinegar.
• Let it sit for at least 24 hours.
• After the elapsed time, drain the water and prepare a sugary pickle in which to boil the pumpkin cubes for 5 minutes.
• Stack the pumpkin cubes in the prepared pre-sterilized jars.
• Add lemons cut into circles, cinnamon, vanilla and cloves to the remaining marinade in which the pumpkin was cooked and boil.
• Strain the mixture and pour this water over the pumpkins.
• Put a tea towel in a deep baking tray and stack the glasses, which you close carefully.
• Don’t forget to stack the glasses at least 1 centimeter apart so they don’t crack.
• Bake for 15 minutes at 80-90 degrees.
• After removing the glass from the oven, turn the bottom of the pattern over and let it cool until the next day.
• Store in pantry or basement.

Canning pumpkin for soup

Pumpkin soup is one of the popular delicacies prepared from this vegetable. Boil it according to our instructions and you will always conjure up the soup once or twice.

You will need

• pumpkin
• canning jars with lids

Preparation process

• First, clean the pumpkins, remove the peel and pulp and the seeds.
• Cut into cubes and put in pre-sterilized jars.
• Cover and sterilize for 40 minutes at 70 degrees.
• Do not add water or brine to the glasses.
• Store after cooling.

Other ways to preserve pumpkin

Pumpkin is great not only for canning, but also for many other recipes, it is often used as a base for vegetable soups. How about pumpkin syrup or butter? Try it and you will fall in love!

Pumpkin syrup

Do you know maple syrup? Pumpkin syrup is just as tasty, and you can use it on waffles, pancakes and anything else.

You will need

Determine the amount yourself – here is a sample for one use.

• 1/2 cup pumpkin puree
• 1 spoon of sugar

Preparation process

• Prepare the pumpkin by cleaning and peeling it – cut it into cubes.
• Mix it with sugar in a saucepan.
• Gradually heat the mixture on the stove.
• Stir and continue to cook until the sugar dissolves.
• Once there is no trace of sugar, it’s done.
• Store in the refrigerator.

Pumpkin butter

Never heard of pumpkin butter? Be sure to impress the whole family with this recipe!

You will need

• 4 – 4.5 cups fresh pumpkin puree
• 1/4 cup sweet cider or apple juice, more if needed
• 1 cup cane sugar
• 3-4 teaspoons pure maple syrup, to taste
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon of fresh lemon juice
• 1 teaspoon of pure vanilla extract – seeds from a vanilla pod
• a pinch of fine sea salt

Preparation process

• First, prepare pure pumpkin puree – you can bake or boil the pumpkin.
• Put the prepared puree in a bowl, add the apple juice and mix until smooth.
• Add the cane sugar, maple syrup, cinnamon and nutmeg. Mix again – smooth.
• Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
• Once the mixture is thick, stir in the seeds from the vanilla pod.
• Allow the mixture to cool.
• Once the mixture is cold, stir in the lemon juice and a pinch of salt.
• Store in a closed container in the refrigerator – the ideal time is 2 – 4 weeks.

And how did you like our recipes today? Write to us in the comments!