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My understanding has always been you can't pressure can pumpkins with home equipment pressure levels? It doesn't kill the bacteria in them or something. Can't recall

Correct if you try to pressure can puree pumpkin because the pressure cooker won't get to the center of mash, but if you cut it into one inch cubes, par boil and fill the jars to the neck and top with water, leaving a one inch head, the pressure is enough to kill botulism in a home canner. There are recipes out there.

Wow, fascinating. So the you can just puree on opening?

Nicely done