Canning pumpkin

4 small pumpkins from the garden made 16 pints
Wash pumpkins
Scoop the guts and seeds out. (Saved seeds for roasting and planting more pumpkins next season)
Peel the outer skin off of pumpkin
Cut the meat of pumpkins in 1 inch cubes
Blanch meat for 2 min.
Fill in pint size jars to 1 in. Headspace with pumpkin
Use the water you blanched the pumpkin with to fill jar up to 1 inch headspace
Debubble and wipe rims with clean wash cloth dipped in vinegar.
Place lids and rings on
Pressure can 55 minutes. 
My area requires 10 lbs pressure
Please follow your recommended pressure canning regulations for safety.