Pressure Canning Winter Squash

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The last couple weeks we’ve been pressure canning all of our squashes since they typically don’t last very long. Instructions to can pumpkin or squash 1. Cut the flesh into 1-inch cubes. 2. Boil the cubes in water for 2 minutes. 3. Fill the jars with cubes and cooking liquid, leaving 1-inch of headspace. 4. Pumpkin and squash are low-acid vegetables and must be pressure canned. 5. Process the vegetables at: 11 pounds pressure in a dial gauge pressure canner or 15 pounds pressure in a weighted-gauge pressure canner.

6. For either method, process pints for 55 minutes and quarts for 90 minutes. #pressurecanning #Pressurecanner #canningwintersquash #canningandpreserving #canningseason #canning #fyp #squash #butternutsquash #foodie #homecooking #homecooked #cooking #cook