To can pumpkins, cut and thoroughly clean the fruit. After slicing and cubing the pumpkin, place the pieces in sterilized jars. Process with a pressure cooker, and store at room temperature.
Take a single pumpkin, and slice it into equal halves. Remove all of the seeds and pulp so that the inside of the fruit is clean. Cut the pumpkin into 1-inch wide wedges. Peel and then slice into 1-inch cubes. Boil the chopped pumpkin for approximately 2 minutes. Sterilize quart or pint jars. Place the pumpkin cubes into the containers, and allow for 1 inch of head space. Add the water from the pots to the jars, and secure the jars with lids and bands. Use a weighted-gauge pressure cooker to preserve the jarred pumpkin at 90 minutes for quarts or 55 minutes for pints at 10 PSI.