Today, I want to take a moment to share a little piece of my past with you. For over a decade, I had the incredible privilege of living on a farm, where I immersed myself in the joy of growing my own food and preserving it for the seasons to come. Even though I’ve transitioned to city living and no longer have the luxury of a garden, my passion for growing and canning food remains strong.

Here at the Space to Grow Lifestyle Studio, we celebrate the beauty of a healthy, varied lifestyle that encompasses our passions in multiple areas. And for me, one of those passions is preserving my own food. There’s a certain sense of enjoyment and connection that comes from knowing I have my own homemade canned goods, made with love and care.

As we embrace the fall season, I couldn’t resist getting my hands on a nice-sized pumpkin. And to continue my tradition of preserving my own food, I invested in a pressure canner. This invaluable tool allows me to safely and conveniently can and preserve pretty much anything i want. This brings me joy, satisfaction and a sense of security knowing I have my own homemade goodness ready for the winter months.

So today, I’m taking the opportunity to feature a recipe for canned pumpkin puree that you can easily replicate in your own kitchen. And for those of you who don’t have a pressure canner, don’t worry, you can also freeze it.

Pumpkin Puree Preserve


– Medium-sized pumpkin


  1. Choose a nice-sized pumpkin that speaks to you. Trust me, it’s worth it!
  2. Slice the pumpkin into manageable pieces, removing the stem along the way. Don’t be afraid to get your hands dirty!
  3. There are two methods for cooking the pumpkin. You can either:

   – Roast the pumpkin pieces in the oven until tender and easily pierced with a fork. This enhances its natural flavors and creates a caramelized flavor that I prefer.

   – Alternatively, you can peel and boil the pumpkin until it becomes soft and mashable. This method requires cutting and peeling first, but both work the same.

  1. Once the oven-cooked pumpkin pieces have cooled down, remove the skin and get ready to puree!
  2. Transfer the pumpkin flesh into a food processor and blend until smooth and velvety. You’re creating pure gold here!
  3. Now, let’s get our mason jars ready. Wash them and their lids thoroughly with warm, soapy water and ensure they’re squeaky clean. (Leave lids in boiling water until ready to use)
  4. Carefully ladle the pumpkin puree into the jars, leaving about a quarter-inch of headspace at the top. This allows for expansion during the canning process.
  5. Seal your pumpkin-filled jars tightly with the hot-ready lids.
  6. If you have a pressure canner, follow the manufacturer’s instructions to process the jars at the appropriate pressure and time. For me, in this case, it was 10lbs of pressure for 90 minutes.
  7. For those of you without a pressure canner, you can still enjoy your homemade pumpkin puree by freezing it. Simply transfer the puree into freezable bags, removing any excess air before sealing. Label and date the bags for easy identification.

Voila! You’ve just created your own stunning jars of canned pumpkin puree, or delicious portions of frozen pumpkin goodness.

Pumpkin is a very versatile ingredient and can be used in your favorite fall recipes, from soups to pies, muffins, or pasta sauces.

I hope you embrace the joy of preserving your own food and perhaps make your own homemade canned pumpkin puree. Share your experience with me—I would love to hear how it turns out for you. Until next time, keep nurturing your passions and savoring the joys of a diverse lifestyle, allowing yourself plenty of Space to Grow.


In Gratitude,

Chantal Watier 

Categories: Recipes


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