Canning Pumpkin

Canning pumpkin by cooking fresh pumpkin in a sugar and vinegar brine is an excellent method of preserving pumpkins.

As pumpkins become quite plentiful and are reasonably priced in early fall, its nice to be able to put some of it up for later use in winter, either by canning or freezing.

Here I will describe how to cook pumpkin to can for this sweet and sour pumpkin condiment recipe.


  • 4 lbs. prepared pumpkin (washed,all seeds removed, peeled and cut into 3/4" pieces)
  • 4 cups water
  • 2 cups vinegar (regular)

  • 1 cup wine vinegar
  • 5 cups white sugar
  • 1 lemon, juice and rind, cut into small pieces
  • 1 small piece of ginger


  • Put prepared raw pumpkin pieces into a large bowl.
  • Pour mixture of 4 cups water and 2 cups vinegar over it.
  • Let stand overnight.
  • Next day, drain well.
  • In a large pot, mix wine vinegar, sugar, lemon juice, rind and ginger well.
  • Bring to boil.
  • Add all pumpkin at once and stir well.
  • Bring to boil while stirring.
  • Cook until pumpkin pieces are transparent but not mushy.
  • With slotted spoon, remove pumpkin pieces to clean, sterilized glass jars.
  • Boil syrup until thickened.
  • Remove ginger piece.
  • Pour boiling syrup over pumpkin in jars.
  • Let cool.
  • When jars are cold, seal with lids and screw tops.
  • Store in a cool, dark place.

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