Canning your own ball pumpkin pie filling is not just a way to preserve the flavors of autumn but also a delightful way to keep your pantry stocked with homemade goodness that can be used anytime of the year. This blog post will guide you through the process of preparing and canning pumpkin pie filling, ensuring you have a shelf-stable product that's ready for your next pie-making adventure.
Why Can Your Own Pumpkin Pie Filling?
Canning your own pumpkin pie filling provides several advantages:
- Flavor Control: You decide the spices and sweetness level, ensuring your pie filling tastes exactly how you like it.
- Freshness: Using fresh, in-season pumpkins means your filling has a better flavor and texture than store-bought.
- Healthier Option: By making it at home, you control the additives, making for a potentially healthier alternative.
With these benefits in mind, let’s delve into how you can can pumpkin pie filling at home.
Ingredients for Pumpkin Pie Filling
- 8 cups of fresh pumpkin purée (from about 2 large pumpkins)
- 1 ½ cups of sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1⁄2 teaspoon of ground cloves
- 1⁄2 teaspoon of ground nutmeg
- 1⁄4 teaspoon of salt
Before we proceed, let’s ensure you have all your canning equipment ready:
Canning Equipment Checklist
| Equipment | Description |
|---|---|
| Pressure Canner | Essential for safely canning low-acid foods like pumpkin |
| Canning Jars | Pint or quart jars with lids and bands |
| Jar Lifter | For safely handling hot jars |
| Magnetic Lid Lifter | To handle lids during sterilization |
| Canning Funnel | Helps in filling jars without spillage |
| Bubble Remover/Spatula | To remove air bubbles from jars |
| Paper Towels or Dish Towels | To clean rims of jars |
Steps to Can Pumpkin Pie Filling
Now, let’s move on to the actual canning process:
- Prepare the Pumpkins: Cut your pumpkins in half, remove the seeds and fibrous strings, and bake face down at 350°F (175°C) until tender. Let cool, then scoop out the flesh and purée in a food processor until smooth.
- Cook the Purée: In a large pot, mix the pumpkin purée with sugar, spices, and salt. Cook over medium heat, stirring often, until the mixture thickens to the consistency of pumpkin pie filling. This usually takes about 30-45 minutes.
- Prepare Canning Jars: While the filling is cooking, heat your canning jars in simmering water to sterilize them. Keep the lids and bands in hot, but not boiling, water.
- Fill the Jars: Use a canning funnel to ladle the hot filling into the hot jars, leaving 1 inch of headspace. Remove air bubbles and adjust the headspace if necessary.
- Seal the Jars: Wipe the rims with a clean, damp cloth, then place the lids on top and screw the bands on until fingertip tight.
- Process in Pressure Canner: Place the jars into the pressure canner, following manufacturer’s instructions. Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds of pressure for dial-gauge canners (15 pounds for weighted-gauge).
- Post Processing: Once processing is complete, turn off the heat and let the canner cool down naturally. Remove jars, let them cool completely, then check the seals.
🔍 Note: Always refer to the manufacturer's instructions for your specific pressure canner. Incorrect pressure can lead to unsafe canning practices.
After completing these steps, your ball pumpkin pie filling will be ready for storage. Here's what you should do next:
- Check the seals of the jars. The center of the lid should be concave, indicating a good seal.
- Remove bands, wash jars, label, and store in a cool, dark place.
- Allow the filling to sit for at least 24 hours before using to ensure the jars have sealed properly and cooled completely.
By canning your own pumpkin pie filling, you not only ensure a delightful dessert experience but also engage in a rewarding and cost-effective process that captures the essence of autumn in every jar. Enjoy your homemade pie filling and impress your guests with the taste of authentic, homemade pumpkin pie, all year round.
Can I can pumpkin filling in a water bath canner?
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No, pumpkin is a low-acid food and must be canned using a pressure canner to kill off harmful bacteria that a water bath canner cannot effectively destroy.
How long can I store canned pumpkin pie filling?
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When stored properly in a cool, dark place, canned pumpkin pie filling can last for up to a year. However, for the best quality, aim to use it within 6-8 months.
What if a jar didn’t seal properly?
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If a jar did not seal, you can either refrigerate and use it within a week or reprocess the jar with a new lid. If you choose to reprocess, do not add any additional liquid; just make sure the headspace is correct.
