Canning Pureed Pumpkin & Squash

**Chris** · 12-09-2012, 02:40 PM

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?

**jaydentor** · 12-27-2012, 08:24 PM

The cans/tins you buy in the store of the thick stuff is canned in a facility that has equipment that is capable of reaching pressures of two atmospheres or greater so there is much less/little chance of any critter hiding out in the thick puree to come back and haunt you later. Home canning in jars just can't do that. You can instead can the pumpkin or squash cubed/sliced/chunked and then just whack it with a stick blender when you crack open the jar or just freeze the liquified stuff in a seal-a-meal type baggy.