With a plentiful harvest of butternut squash I decided to allow some to remain in storage in the pantry for baking and to can some for convenience in making pies. The Ball Blue Book does not give instructions for canning winter squash or pumpkin but you can find instructions at National Center For Home Food Preservation.
First of all wash and heat jars and set aside. Place lids in warm water to heat. Also place large pot of water to boil for pouring over the squash and place several inches of water in the bottom of your pressure canner (according to manufacturers instructions) and heat up.
You start with cutting your squash in half and removing the seeds with a spoon. I keep the seeds for planting next years crop and roast the rest for my family as a snack. Then I cut the halves in half again for easier peeling.
Then I peel my squash removing that hard outer peeling. Once peeled I cut the squash into 1 inch pieces.
Place pieces into hot quart jars leaving 1 inch headspace
Pour boiling water over squash pieces again leaving 1 inch headspace.
Use plastic wand to remove air bubbles from jar.
Wipe rims to remove any food particles or residue.
Apply warm lids and rings and finger tighten only.
Place jars in pressure canner and process at 10 pounds pressure for 1 hour and 30 minutes for quarts and 55 minutes for pints. Allow canner to cool and pressure gauge to return to zero.
Remove from canner and allow to cool overnight and seal. Any unsealed jars need to be refrigerated. I wipe all my sealed jars down with a warm soapy wash cloth and then dry and label before putting in pantry to store.
Another 14 jars for the pantry.
Blessings from The Holler
The Canned Quilter