Canning Pumpkin and Butternut Squash

Step 1

Cut the squash in half, remove the seeds and peel. Dice into one inch cubes.

Step 2

In stockpot, cover the squash with water and bring to a boil. Boil for 2 minutes. Drain and discard liquid.

Step 3

Place squash in sterilized canning jars leaving one inch headspace.

Step 4

Pour fresh boiling water (or hot cooking water) over squash, maintaining one inch headspace. Remove bubbles and add water as needed.

Step 5

Wipe jar rims clean, center the canning lids, and screw bands to fingertip tight.

Step 6

Place jars in the pressure canner and lock the lid in place. Leaving the vent open, turn on medium-high heat. Once there is a steady steam venting, allow to vent for 10 minutes.

Step 7

Close vent and bring to 10 lbs. pressure, adjusting for altitude. Process for 55 minutes for pint jars and 90 minutes for quarts.

Step 8

Remove canner from heat and allow canner to return to zero pressure naturally. Wait another ten minutes and then open the lid. Allow the jars to cool for an additional 10 minutes and then remove from the canner.

Step 9

Allow jars to cool and set for 24 hours.