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Microwave at high 20 to 25 minutes or until tender, giving dish a quarter-turn every 5 minutes. Mash pumpkin, if desired. Yield: about 3 to 4-1/2 cups mashed pulp or 5 to 6 cups cubes.
Pumpkin is a low-acid vegetable and must be processed in a pressure canner or frozen.
Canning pumpkin
Wash firm, fully ripe pumpkin. Cut into large pieces. Discard seeds. Steam or bake until tender. Scoop out pulp. Put through sieve or food mill. Add boiling water to make pulp a little thinner than needed for pies.
Pour, hot, into hot jars, leaving l-inch head space. Add 1 teaspoon salt to each quart. Adjust caps.
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