Recipe: Winter Squash (canning recipe)

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

Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 55 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 90 11 12 13 14

RECOMMENDED PROCESS TIMES FOR PUMPKIN AND WINTER
SQUASH IN A WEIGHTED-GAUGE PRESSURE CANNER

Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 55 min. 10 lb. 15 lb.
Hot Quarts 90 10 15