Gary,
My thought is that you surely shouldn't try canning pumpkin unless you have a bona fide pressure canner. Most recent literature discourages people even from canning it that way, as it is hard to get the heat to permeate such a dense product and safely preserve it. I canned some pumpkin, about five years ago, using a pressure canner. But I have not tried it. It's probably good. But the cost of a mistake, well... not sure I want to risk trying it. I mainly freeze my squash. I bake them, scoop the flesh and measure 2 to 3 cup servings into ziplock bags, squeezing the air from the bag as I seal them. Then I lay these bags on a flat surface in my freezer. Once frozen, they stack very well. I've used them after four years storage, and they were as good as new.

If I were to can pumpkin, I would surely use a pressure canner and I would set the pressure at about 15 lb and maintain that for something like an hour. I would want to take NO CHANCES with botulism.

George
Tahlequah, OK

We do have a pressure canner

Maybe this link will help. A friend just posted it on Facebook.

George

Here is a link that might be useful: Canning pumpkin