Wash your canning jars and lids with warm water and soap (I like to use pints here, you can also use quarts)
Bring a large stock pot full of water to a boil
Prepare your pressure canner according to its instructions, and begin warming your jars (Mine has a warming function I will let the jars sit on until I'm ready to use them)
Starting with your raw pumpkin or squash, cut the stem off, then cut it in half down the center
Remove the seeds and guts and discard
Remove the peel of your squash/pumpkins (I use a veggie peeler, If the skin is too thick, you can slice the skin off with a knife!
Once peeled, dice your squash up into one inch squares
Place the 1 inch squares into your pot of boiling water for 1-2 minutes, just enough to warm them through.
Remove your warmed jars from your canner, and pack them to 1 inch head space with the squash squares (Avoid smashing the chunks down too hard when packing your jars)
Fill the rest of the jar with the remaining boiling water from your stock pot
De-bubble your jars and ensure you still have 1 inch head space
Gently wipe the rims of your jars
Place your clean lids on the jars and place the rings on fingertip tight
Place your jars in the canner and process 55 minutes for pints, at 15 pounds pressure, or 90 minutes for quarts at 15 pounds pressure
Once complete, leave your jars on the counter for 24 hours and then remove the rings
Check the seals and ensure they have all sealed. If mine don't seal I will usually throw them in a freezer safe container. You can also reprocess them for an aditional 55/90 minutes.