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October 7th, 2009

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09:45 am - canning pumpkin pie filling
I'd like to try my hand at canning pumpkin pie filling this year, but all of the recipes I've found include eggs. I don't have a pressure canner, just a boiling water canner. The recipe I have includes 2 cups of pumpkin, 3 eggs and 1/2 cup of sugar. Would the sugar be enough to preserve the filling safely, assuming I sterilize the jars properly and keep the filling hot when filling them?

(9 comments | Leave a comment)


[User Picture]
Date:October 7th, 2009 05:29 pm (UTC)
Why don't you can it without the eggs and add them later? Canning eggs doesn't work- not only for food safety, but no matter what, if you try to do that, you're going to overcook the pumpkin custard and ruin it.
[User Picture]
Date:October 7th, 2009 05:30 pm (UTC)
Pumpkin isn't safe for boiling water processing because it's low-acid, and mashed pumpkin isnt considered safe for any type of home canning because it's too viscous to boil properly. More detailed information about it from the USDA can be found here: http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html (great website for canning information, I reference it all the time when I want to try something new).

If you really want to put up a bunch of homemade pumpkin pie filling, try freezing it instead. If you don't have a whole lot of freezer space, you could also just freeze the cooked pumpkin in jars or freezer bags and add the rest of the indredients when you're ready to bake.
[User Picture]
Date:October 7th, 2009 06:39 pm (UTC)
This is what I as going to say. You can can cubed pumpkin but that would definitely require a pressure canner. Perhaps you have friends of family members that you could borrow one of theirs?


I would say freezing it would be good.. But I would freeze either it cubed OR the pumpkin pureed. That way if yuo ahve more than you need for pies you could use it for soups or other foods.
[User Picture]
Date:October 7th, 2009 07:57 pm (UTC)
I'm putting the word out to see if anyone can lend me a pressure canner. I'm really stuck on the idea of making pumpkin something, so maybe I can preserve sweet-spiced cubed pumpkin, and then that can be pureed upon opening with an egg for a pie?

Thanks for the website, btw.
[User Picture]
Date:October 7th, 2009 07:28 pm (UTC)
I'd not add the eggs. Even commercial canned pumpkin pie filling requires one add eggs. If you add the eggs, you'll be cooking them in the canning process rather than in the pie.

Pumpkin can be canned, but you need to use a pressure canner, not a boiling water bath.

I puree my pumpkin, thicken it well, then freeze it in canning jars.
[User Picture]
Date:October 7th, 2009 07:54 pm (UTC)
Yeah, I'm thinking that adding eggs just before baking would be best, unless I want to go with a vegan substitute as a thickener...but I'm not fond of those in general.

[User Picture]
Date:October 7th, 2009 08:01 pm (UTC)
May I point out that a solid, blemish-free pumpkin should keep for a couple of months? They tend to store quite well on their own.
[User Picture]
Date:October 7th, 2009 08:14 pm (UTC)
Do not can pumpkin without a pressure canner-you risk food poisoning. Also I would not add the egg until you bake the product. If you can't find a pressure cooker freezing is your best bet.
[User Picture]
Date:November 19th, 2014 02:18 am (UTC)
This is a great idea. I could eat pumpkin pie at any time of year!

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