How to can pumpkin

First, select the proper shoes.

Personally I like these ones, they really help me reach the high shelves and look great!

Next, choose the largest, dirtiest nicest pumpkin you can. Wash it up a bit, stand back and admire your selection. I have no less than nine orbs to choose from, I will be busy.

Find the dullest sharpest knife or hacksaw in the drawer and go to town slicing this baby up. A normal pie pumpkin needs only to be halved. I only grow monsters around here.
BTW, this is a Rouge Vif d' Etampes, a French heirloom pie pumpkin.

Scoop out the seeds and pulp, plop into the steamer. You don't have a steamer? Invent one, I also hear microwaves work, we don't have one here at rancho cheapo.

Be sure to add the appropriate amount of water, don't want to scorch your pumpkin now do you? Steam for about 15 minutes more or less, depending on amount of flesh you have crammed into the pot. In the meantime, wash and prepare your jars.

Once pumpkin is steamed, skin, chop and create a huge mess. Way fun! Don't forget to keep the ice-water handy, freshly steamed pumpkin is hot! Who would have thought?

Place chunks in clean, prepared canning jars, pop into the canner and start waiting.........................
allow to vent............................
start timing.................................
maybe I should buff my nails.
If your new to pressure canning try this link for more info.

Times up! Pressure down, carefully open the giant steamy vat away from your face. I hear steam can really burn and it so does not do good things for your eyeliner. Using jar tongs, place jars on towel and allow to cool completely. Stand back, admire your beautiful new jars of fresh pumpkin, sigh and start all over. Why on earth did I plant so many of these?