Winter Squash is easy to can at home using this procedure. It should not be
puréed or mashed before canning.
Canning Winter Squash
Winter Squash

weights are always approximated..

1.125 lbs

2.25 lbs
Boiling Water
as needed
as needed
Lemon Juice
2 teaspoons
1 tablespoon
Pressure Canner Processing
55 minutes
90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Wash, remove seeds, peel and cut into 1" slices.
  3. Blanch for two minutes and reserve cooking liquid for canning.
  4. Put lemon juice in jars.
  5. Canning using hot pack method with 1” of headspace.
  6. Pour cooking liquid over squash, maintaining 1" headspace.
  7. Processing with a Pressure Canner 55 minutes for pints, or 90 minutes for quarts, at 11
    pounds, or 10 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  10. Labeling and Storing
A Simple Approach to Preserving Homemade Foods
Canning Vegetables;
Soup and Ratatouille
Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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