A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Have the cans ready and made hot before filling.
Preserved exactly as written in the original source
Cut up pumpkin or squash into small pieces, first cutting off the peel
Stew them until tender, add no seasoning
Mash them very fine with a potato masher
Have ready your cans, made hot
Modern guidance to help you succeed with this vintage recipe
Cooking pumpkin until tender breaks down pectin in the cell walls, creating a smooth puree when mashed. Removing moisture through stewing concentrates the pumpkin's natural sugars and flavor compounds while preventing dilution during canning. Hot-packing (filling hot cans with hot pumpkin) creates a vacuum seal as the contents cool, reducing headspace oxygen that could promote bacterial growth and ensuring safe preservation.
Fresh pumpkin puree can be prepared and refrigerated in an airtight container for up to 5 days before using in recipes. For longer storage, freeze the unseasoned puree in portions (1-2 cup amounts work well) in freezer-safe containers or bags for up to 6 months.
If canning, follow current USDA guidelines for pressure canning cubed pumpkin (puree is no longer recommended for home canning). Properly canned pumpkin stored in a cool, dark place keeps for 12-18 months. Frozen pumpkin puree keeps for 6 months; thaw overnight in refrigerator before using. Refrigerated fresh puree lasts 5 days in an airtight container.
AI-generated tips from Chef Cecil's culinary database
Fresh pumpkin puree can be prepared and refrigerated in an airtight container for up to 5 days before using in recipes. For longer storage, freeze the unseasoned puree in portions (1-2 cup amounts work well) in freezer-safe containers or bags for up to 6 months.
If canning, follow current USDA guidelines for pressure canning cubed pumpkin (puree is no longer recommended for home canning). Properly canned pumpkin stored in a cool, dark place keeps for 12-18 months. Frozen pumpkin puree keeps for 6 months; thaw overnight in refrigerator before using. Refrigerated fresh puree lasts 5 days in an airtight container.
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