To Pressure Can Pumpkins: Cut pumpkins in pieces and peel the skin. Dice pumpkin into cubes. Pack the raw cubes tightly into quart jars. Wipe the rim of the jar with a damp paper towel. Add lids and rings. Directions for using a Presto Pressure Canner: Fill the canner with 3 quarts water. Add the filled jars. Turn on lid. Adjust your burner to high. Allow the steam to flow form the vent for 7 minutes. Add weight. When pressure is at the correct pressure set your timer for 90 minutes for quarts and 55 minutes for pints. You will need to keep lowering your heat to keep the pressure at 11 psi. When the time is up turn off heat. Allow the canner to cool and the pressure to go to zero. Remove jars. Allow to cool for 24 hours. Check seals. Store in a cool dark pantry. These will keep for a year or more.

To Freeze Pumpkin: Cut the pumpkin into large pieces. Lay pieces in a large roasting pan. Roast at 350 degrees F. until pumpkin is fork tender. Remove form the oven and allow to cool. Scoop pumpkin flesh out of shell. Blend until smooth. Freeze in freezer boxes or bags.