Home-canning squash and pumpkin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: winter squash (or pumpkin)
list of winter squashes
Delicata Squash. Thin and pale yellow with telltale green striping, delicata squash have a tasty yellow flesh that is typically prepared by baking, frying, braising, or steaming. ...
Acorn Squash. ...
Butternut Squash. ...
Hubbard Squash. ...
Spaghetti Squash. ...
Turban Squash. ...
Kabocha Squash. ...
Sweet Dumpling Squash.
golden delicious
plus many more
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Directions: |
Directions:Instructions
Wash, peel and seed the squash.
Cut into 3 cm (1 inch) cubes.
Blanch the squash cubes 2 minutes in boiling water.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
Leave 3 cm (1 inch) headspace.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
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.)
Processing time: half-litre (US pint) jars for 55 minutes OR 1 litre (US quart) jars for 90 minutes. |
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Preparation
Time: |
Preparation
Time:Prep Time3 hours Cook Time1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: Notes
Wash the squash before peeling, so that you aren't driving surface bacteria into the flesh as you peel.
Don't blanch the squash for longer than 2 minutes, or it will break down a lot.
Tip! If you are doing a lot, it can help to prep all the squash cubes the day before and store overnight refrigerated in large bags. The next day, bring out of the fridge about an hour before use to warm up, then proceed with the blanching of it.
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