Canning mashed pumpkin

by Nadine

I was recently canning mashed pumpkin. I cooked it first and mashed it, placed 400ml in a 500 ml jar (enough for 1 pumpkin pie) and then processed it at 10 lbs pressure for 1 hr and 5 minutes as my book instructed. I washed and sterilized my jars and lids. When I took the canned pumpkin out of the canner, the top of the pumpkin turned a very dark brown, almost like it was burned. The rest of the jar is fine. Is this still safe to eat? Is it because there was too much airspace left?

thanks for your help

_________________________
Answer:

Nadine. I have not canned pumpkin myself so I can not answer your question regarding the color change. I imagine it is because of the airspace. But is is just about impossible to eliminate all space between the food and the top of the jar.

I have concerns about canning a mashed pumkin anyway. I am sure that many do this but according to the National Center for Home Preservation it is not considered safe.

I'll have to refer you to them and let you make your decision from there.

I hope this helps.