Home-canning squash and pumpkin

Step 1

Wash, peel and seed the squash.

Step 2

Cut into 3 cm (1 inch) cubes.

Step 3

Blanch the squash cubes 2 minutes in boiling water.

Step 4

Pack into half-litre (US pint) jars or 1 litre (US quart) jars.

Step 5

Leave 3 cm (1 inch) headspace.

Step 6

Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.

Step 7

Debubble, adjust headspace.

Step 8

Wipe jar rims.

Step 9

Put lids on.

Step 10

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Step 11

Processing time: half-litre (US pint) jars for 55 minutes OR 1 litre (US quart) jars for 90 minutes.