Prepare whole pumpkins for canning. Slice in half, remove seeds and strings. Slice halves into 1-inch strips, then chop into 1-inch cubes. Use a paring knife to slice the peel off each cube (or peel the 1inch slices before chopping into cubes).

Prepare a pressure canner and canning jars.

Bring water to a boil in a large stockpot.

Add the pumpkin to the boiling water and cook 2 minutes, until heated through. (Be careful not to overcook so the pumpkin chunks don't fall apart.)

Use a slotted spoon to scoop the pumpkin chunks into prepared jars, and top with the hot blanching water, leaving 1-inch headspace.

Debubble jars, adjust headspace, and seal with 2 part canning lids.

Load the jars into a pressure canner and seal the lid, but don't put on the canning weight yet.

Turn the heat up to high and allow the canner to vent steam for 10 minutes before adding the canning weight.

Bring the canner up to 10 pounds pressure (if at sea level, see notes for altitude adjustements).

Once at pressure, process pint jars for 55 minutes and quart jars for 90 minutes.

Turn off the heat and allow the canner to cool completely before opening.

Once completely cool, remove the jars and check seals. Store any unsealed jars in the refrigerator for immediate use.

Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months. See notes for approximate yields and altitude adjustments.