Canning Pureed Pumpkin & Squash
From what I've read, we're not to can pureed pumpkin and squash, thick pureed or thickened soups & stews, etc. The reason is apparently canning works through the heat generated by the steam under pressure and these are too thick to get fully steamed up or evenly steamed...
However, we're all familiar with canned pumpkin able to be purchased, and there are also canned squash soups, and other very thick products with pastas and whatnot in them. So it is certainly possible to can pureed pumpkin. Is it just not possible for us commoners? Do you need industrial equipment that can get things hotter than any stovetop pressure canner? Anyone know?
