How To Can Pumpkin Pie Filling In A Jar

You can can pumpkin pie filling in a jar, and it’s one of the best ways to enjoy pumpkin pie anytime without making a fresh batch from scratch.
 
The process involves preparing a pumpkin pie filling, filling sterilized jars with it, and processing those jars in a water bath canner or pressure canner to make them shelf-stable.
 
While many people freeze pumpkin pie filling, canning pumpkin pie filling in a jar is a convenient alternative that saves freezer space and gives you ready-to-use filling whenever a craving hits.
 
In this post, we’ll walk through how to can pumpkin pie filling in a jar safely, the equipment you need, and the steps to get it right.
 
Let’s get into it.
 

Why Can Pumpkin Pie Filling in a Jar?

Canning pumpkin pie filling in a jar offers several advantages that make it worth the effort.
 
Here’s why so many home canners choose to can pumpkin pie filling in a jar:
 

1. Convenience All Year Round

When you can pumpkin pie filling in a jar, you’re essentially making your own ready-made pie filling.
 
That means when the holidays roll around or whenever you want a pie, you just open a jar and pour it into a crust.
 
No measuring spices, no blending, no last-minute scrambling.
 
Canning pumpkin pie filling in a jar turns a time-consuming dessert into a quick and easy task.
 

2. Saves Freezer Space

Freezing pumpkin pie filling works, but it takes up a lot of room in your freezer.
 
When you can pumpkin pie filling in a jar, you store it on a shelf instead.
 
That frees up your freezer for other things and keeps your pantry looking beautifully stocked.
 
Plus, jars are easier to organize and label than random freezer bags.
 

3. Longer Shelf Life

Properly canned pumpkin pie filling in a jar can last for up to a year or more when stored in a cool, dark place.
 
That’s a much longer shelf life than most homemade pie fillings kept in the fridge.
 
As long as the jars seal correctly and you follow safe canning practices, you’ll have pie filling ready whenever you need it.
 

Is It Safe to Can Pumpkin Pie Filling in a Jar?

Safety is the most important part of canning pumpkin pie filling in a jar.
 
Here’s what you need to know before you start.
 

1. Use a Pressure Canner, Not a Water Bath

Pumpkin pie filling is a low-acid food because it contains eggs, milk, and pumpkin puree.
 
Low-acid foods must be processed in a pressure canner to reach the high temperatures needed to kill dangerous bacteria like Clostridium botulinum.
 
A water bath canner simply doesn’t get hot enough to safely can pumpkin pie filling in a jar.
 
So if you want to can pumpkin pie filling in a jar the safe way, a pressure canner is non-negotiable.
 

2. Don’t Use Thickening Agents Like Flour or Cornstarch

Many pumpkin pie filling recipes call for flour or cornstarch as thickeners.
 
But when you can pumpkin pie filling in a jar, those thickeners can interfere with heat penetration.
 
That means the heat can’t reach the center of the jar properly, which makes the filling unsafe.
 
Instead, leave the thickeners out and add them when you’re ready to bake the pie.
 
You can use eggs and evaporated milk in the jar, but skip the starches during canning.
 

3. Follow a Tested Recipe

When you can pumpkin pie filling in a jar, always use a recipe that’s been tested for safety.
 
The USDA and National Center for Home Food Preservation both offer guidelines for canning pumpkin pie filling in a jar.
 
Don’t improvise with random recipes from the internet that haven’t been safety-tested.
 
Stick to trusted sources so your canned pumpkin pie filling in a jar stays safe to eat.
 

How to Can Pumpkin Pie Filling in a Jar Step by Step

Here’s a simple walkthrough of how to can pumpkin pie filling in a jar.
 

1. Gather Your Ingredients and Equipment

To can pumpkin pie filling in a jar, you’ll need pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, ginger, and salt.
 
You’ll also need a pressure canner, mason jars, lids, bands, a jar lifter, and a funnel.
 
Make sure all your jars are washed, sterilized, and kept hot before filling.
 

2. Prepare the Filling

Mix your pumpkin puree with the spices and sugar in a large bowl.
 
In a separate bowl, whisk the eggs and evaporated milk together.
 
Combine everything and stir until smooth.
 
Remember, no flour or cornstarch at this stage if you plan to can pumpkin pie filling in a jar.
 

3. Fill the Jars

Ladle the filling into hot jars, leaving about an inch of headspace.
 
Use a bubble remover or a plastic spatula to remove air bubbles.
 
Wipe the rims clean, place the lids on, and screw the bands on finger-tight.
 
Now you’re ready to process your jars of pumpkin pie filling.
 

4. Process in a Pressure Canner

Place the filled jars in your pressure canner with the right amount of water.
 
Seal the canner and bring it to the correct pressure based on your altitude.
 
Process quart jars for 90 minutes and pint jars for 65 minutes at 10 pounds of pressure (adjust for altitude).
 
Once done, let the pressure drop naturally before opening the canner.
 

5. Cool and Check the Seals

Remove the jars and let them cool on a towel for 12 to 24 hours.
 
Check that each lid is sealed by pressing the center, it shouldn’t pop up and down.
 
If any jars didn’t seal, refrigerate them and use within a few days.
 
Properly sealed jars of pumpkin pie filling can be stored for up to a year.
 

So, Can Pumpkin Pie Filling in a Jar?

You can can pumpkin pie filling in a jar, and it’s a fantastic way to have homemade pie filling ready whenever you want.
 
Just remember to use a pressure canner, skip the thickeners, and follow a tested recipe to keep everything safe.
 
When you can pumpkin pie filling in a jar the right way, you’ll enjoy delicious pumpkin pie all year long with minimal effort.
 
Happy canning!