" I found a canning recipe that I would like to do but I want to wait until I have more pumpkins ready..."

There is only one way you can can pumpkin - plain in cubed. So there are no "recipes" for canning it. No pie fillings, no butter, no puree, etc.

http://nchfp.uga.edu/how/can_04/pumpkin_winter_squash.html

So you might as well just can each as you get them. Depending on the variety there is normally enough for several jars in each pumpkin.

Dave

Yes, cubed is how I planned to do it. They are small pie pumpkins and I don't think one would do very many jars but I may be wrong.

In that case then I guess the standard winter squash storage guidelines would work best - wipe down shell with a 1:10 bleach solution and store in cool dry location. Usually good for a couple of weeks for the pumpkin types.

Dave

Pumpkins and winter squash slowly convert their starches to sugars in storage. A squash that's cut too soon after harvest won't be as sweet as it would be, had it been stored for a while. There's really no hurry to can them. Wipe them down with the bleach solution and let them cure in a cool shaded spot. I usually harvest in early August and then roast and freeze the pulp in October or November.