Jackie Clay's book, "Growing and Canning Your Own Food" says on page 155...
"We used to can pureed pumpki and squash to use not only in pies but also in casseroles. But now it is not recommended to do this as the puree is such a dense product. The processing heat may not reach the center of the food, thus making it unsafe. Instead, we now can pumpkin and squash in cubes. To use in pies and casseroles, simply push the soft pieces through a sieve or use a food mill and proceed with your recipe.
"Rinse off mature, hard-shelled pumpkin or squash. Remove seeds and strings, scrape the inside. Cut into 1-inch slices, then cut the rind off. Cut into 1-inch cubes. Place in a large pot and cover with water. Boil 2 minutes to heat thoroughly. Pack in jars, leaving 1 inch of headspace. Add 1/2 tsp. salt to pint jars and 1 tsp. to quarts, if desired. Ladle boiling cooking liquid over pieces, leaving 1 inch of headspace. Wipe rim of jar clean; place hot, previously-simmered lid on jar, and screw down ring firmly tight. Process pints for 55 minutes and quarts for 90 minutes at 10 pounds pressure in a pressure canner."
HTH
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