Peel the pumpkin, cut into 1" cubes,
cook until tender, strain, pack it into jars,
cover with boiling water leaving 1/2" headspace,
apply lids and process for 65 mins. for pints,
80 mins. for quarts at 10 pounds of pressure.
Sure makes for super pies around Thanksgiving.
Almost as good as Sweet Potato Pies.
A note from Judy that followed in this thread:
The USDA says not to can pumpkin puree because it is so dense. But canning cubed pumpkin is okay. I was looking up this info for myself awhile back.