Pumpkin

My pumpkin won a Third Place ribbon at the 2011 and 2012 Tillamook County Fair!  You would also can winter squash the same way.  We've done sweet meat squash and it works well.  To do pumpkin/winter squash - it will require muscles - which I don't possess.  So involve your hubby for the really heavy duty cutting.  You will be glad you did. :)

Pumpkin

Use your hubby for this part.  It's the hardest.  He really wants to be involved - even if he doesn't voice his opinion on the matter.  Trust me. :)
Cut your pumpkin like you would a cantaloupe.  Slice into 2 inch widths.  Pumpkins - especially the pumpkin pie pumpkins have really tough outsides.  They are hard to cut.  Cut away the peel with a sharp knife - careful not to injure your fingers.  Cut away the seeds and stringies.  Cut the pumpkin meat into 1 inch cubes.  I usually cut all the pumpkin and place in large bowls before I move on.  You can choose to do what you want.  It's just easier this way.
Next:  Put lids in saucepan, cover with water and turn on low.  You want your lids hot but not boiling.
Next:  Get a very large saucepot and fill 2/3 with water.  Bring to a boil.  Add plenty of pumpkin cubes.  Boil for 2 minutes.  Pack into prepared jars leaving 1 inch headspace.  You may add 1 tsp salt/quarts OR 1/2 tsp salt/pints.  DO NOT MASH YOUR PUMPKIN.  Fill jars to within 1/2 inch headspace with water you just used for blanching.  Wipe rims and add lids and bands.  Process in pressure canner.  Contact your local extension office for your altitude/time.  I am at sea level so I do mine at 10 lbs pressure.  Pints are 55 minutes.  Quarts are 90 minutes.

I use my canned pumpkin in place of store bought.  I use it in pies, muffins, cookies, breads and cakes.