Recipe: How to Can Squash

Be sure you do not mash or it will be too dense and it would put you at a risk for botulism.

WINTER SQUASH - CUBED

QUANTITY: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints - an average of 2 1/4 pounds per quart.

QUALITY: Squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

PROCEDURE: Wash, remove seeds, cut into 1 inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.

CAUTION: DO NOT MASH OR PUREE. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process.

For making pies, drain jars and strain or sieve cubes.

RECOMMENDED PROCESS TIMES FOR SQUASH IN A DIAL-GAUGE PRESSURE CANNER use 11 lb pressure, 10 lb. dial gauge.

packed hot, pints 55 minutes. quarts 90 minutes.