Going to the store and finding large displays of pumpkins brings canning to my thoughts. I usually wait until pumpkin prices are lower, right before Halloween. I don’t bother with buying the small pie pumpkins. If I want that type, I grow them myself. I have found that many of your large jack-o-lantern type pumpkins taste very good also. They may lack a bit of the sweetness or the smaller pie pumpkins, but the flavor is still great for eating as squash or in a pie.
I looked online to get the most recent instructions for processing pumpkins in a pressure canner. You can read them here. To prepare the pumpkins, you wash the pumpkins well. Cut the pumpkin in half and clean out the seed cavity. Save the seeds for roasting!
Cut the pumpkin into 1 inch wide wedges. Peel the pumpkin and cut each wedge into 1 inch cubes. Boil for 2 minutes. Fill each jar with the pumpkin, leaving 1 inch of headspace. Cover with cooking liquid or water. Add lids and rings to the canning jars. Process according to the chart on the website link above.