Pumpkin and winter squash must be canned in cubes, not puree, to ensure safety. This recipe is for canning in cubes which is the safe, tested way to pressure can pumpkin and winter squash. We are not promoting pressure canning pumpkin puree – we’re just noting that some older published resources may contain instructions for canning pumpkin puree but those are outdated guidelines and have been proven to be unsafe. I hope that clears up the confusion.

 With pureed and mashed food there is no way of knowing if proper heat transfer was attained in the center of the jar. If you find an older canning resource, it might have a recipe for home canned pumpkin puree, but after more research was done, it was found to be unsafe.

That after doing this recipe, it was found to be unsafe to do this, so are you still promoting canning this particular item? I’m concerned because I don’t wanna do something that’s knowingly hazardous, especially when I represent another group.

Great question. No, once it’s thawed it will be too soft for safely canning.

It’s just a personal preference, you can certainly use the cooking water.