Funny you ask that. She water bath canned it just to seal it but we weren’t sure if it would keep that way. I thought you’d have to at least pressure can it since it’s not acidic or salty.
I’ll tell her you suggested to do it in chunks. Thank you
Discussion
I learned from Jackie Clay that pumpkin must be cubed instead of pureed, and that you have to use a pressure canner because pumpkin is a low acid. Water bathing it isn't safe for storage purposes 😕