How to Can Squash

Summer squash is a fragile vegetable and it is not recommended for canning. Winter squash, on the other hand, is a durable winter "keeper." That means you can store it for a reasonably long period of time under the right conditions. Even though winter squash is a good keeper, some homemakers still like to can up some of their squash as a convenience food.

Instructions

1. Peel your winter squash and cut it up into inch cubes. Make sure your cubes are uniform in size so they heat through properly during processing.

2. Place squash cubes in a pan and cover them with water.

3. Bring the water to a boil and boil the squash cubes for approximately two minutes. Reserve the boiling water to use when you pack the squash into your canning jars.

4. Fill your canning jars with the squash cubes, adding enough of the water you reserved during boiling to cover the squash. If you run low on water, you can use hot tap water. Make sure you leave an inch of headspace.

5. Wipe the rim of each canning jar with a clean, moist paper towel or napkin, then place a properly prepared lid and band in place atop each jar and finger tighten the band.

6. Place the jars in the pressure canner, seal the canner and process the jars according to your pressure canner's instructions for low acid foods. In general, dial gauge pressure canners at normal altitude should process pints for 55 minutes and quarts for 90 minutes each at 15 pounds of pressure. If you live at a high altitude, be sure to adjust your pressure according to your pressure canner's instruction manual.

Tips & Warnings

• Remember to prepare your lids and bands according to the manufacturer's directions so that they are ready when you need them.

• You can save time bringing your pressure canner up to full steam by preheating the water while you pack your canning jars. Make sure you leave the pressure canner cover ajar when you do this.