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You can of course buy pumpkins and can them, but the best tasting pumpkins are always the ones you grew yourself.  They are sure a lot better than store bought, canned pumpkin. Note: The USDA does not recommended to puree pumpkin prior to canning. Canning pumpkins in cubed form, is recommended.

Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 and Table 2.

For making pies, drain jars and strain or sieve cubes. Then mash or puree.

Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints Quarts	55 min 90	11 lb 11	12 lb 12	13 lb 13	14 lb 14

Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints Quarts	55 min 90	10 lb 10	15 lb 15

Source: "Complete Guide to Home Canning", Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.

Pumpkin Puree

To find information on how to properly and safely can fruits and vegetables, see All About Canning by The Gardener's Net, one of the best gardening sites online.

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints--an average of 2-1/4 pounds per quart.