Canning:
Pumpkins and winter squash: Wash, remove seeds, pare, and cut into one inch cubes. Place in a sauce pan and cover with boiling water. Boil 2 minutes. DO NOT MASH OR PUREE! Fill jars with cubes, cover with boiling cooking liquid, leaving one inch headspace. Process at 10 pounds pressure; 55 minutes for pints, 90 minutes for quarts.
