Introduction: Crazy About Butternut Squash!!!!
I must be Crazy!!
Went shopping one Saturday morning - butternut squash was on sale for 49 cents a pound.
I love butternut squash!! Bought 22 lbs on Saturday.
Went to my local farmers market the next day - he had lovely butternut squashes so I loaded up my arms with 30 pounds more!!.
So here we are 52 lbs of butternut squash.
What do you do with 52 lbs of squash - can it of course.
Step 1: Gathering the Equipment
28 – 34- 1 quart/litre size Mason jars. Any brand will work nicely.
Lids and rings - make sure you buy/have the right size for your jars
Large bowls,pots (for the peeled squash)
Small pot of boiling water to simmer the seals & rings in (I like to rings to be warm when placed on the seals)
A paring knife and a chef's knife, chopping board.
Salt (I use sea salt - but any good table salt will work)
Jar lifter for grabbing those hot jars
Canning funnel for filling the jars
Magnetic lid lifter – for taking the hot seals and rings out of the water
Canning Jar Wrench – I use this to empty the hot water out of the waiting jars (saves your fingers)
Pressure Canner - the one I use is a Mirro 22 Quartweighted Gauge
Step 2: Preparing Squash for Canning
Squash is a non-acidic vegetable so it has to be canned using a pressure canner to remove all possible organisms and botulism.
First step is to peel and quarter the squash.
Step 3: Cutting and Seeding the Squash.
After peeling the squash, cut in quarters and remove the seeds and stringy inner flesh.
Step 4: After All the Peeling!!
All the squash has been peeled and seeds removed.
52 pounds later!!
Step 5: Chop and Prepare for Canning
Chop the squash into 1 to 2 inch pieces.
Step 6: Time to Fill the Jars
I use the raw pack method of canning vegetables.
Butternut squash is very tender - processing by the hot pack method - you end up with mushy squash - as I found by experience the first time I canned butternut squash.
Hot pack method is bringing the vegetables and water to a boil, boiling for 2 minutes, then packing in hot sterilized jars and processing.
Raw pack method is packing the squash into the hot sterilized jars, leaving 1 inch head room, then filling the jar with boiling water, sealing and processing.
I use 1 tsp sea salt per jar. - Salt is not a requirement - salt is by your choice
Step 7: Squash Is Ready to Process.
1/2 cup white vinegar helps with hard water spots on the jars and inside the pressure canner.
There should be 2 inches of hot water in the pressure canner before placing the filled jars into it. Hot water is necessary as the jars being placed into the pressure canner are hot - if the is cold water in the canner - the jars can crack.
As you place the jars in the canner the level will rise, after all jars are in the level should be 2 to 3 inches from the bottom of the jar.
If the water is too high remove water with a measuring cup.
Step 8: Ready to Process!!
Put the lid on the canner, secure tight, weighed petcock should be at 15 lbs pressure.
0-1000 ft sea level - 10 lbs pressure for 90 minutes
above 1000 feet sea level - 15 lbs pressure for 90 minutes
Turn the burner on high, heat until the petcock is furiously dancing, then turn the heat down to medium-high - the petcock should be doing a gentle dance at this time.
Step 9: Crazy About Butternut Squash!!
Here we are all done.
I must admit did not can all 52 lbs of the squash. I did can 48 pounds. Cooked the rest over the next couple of days to eat.
I use the canned butternut squash to make soup, cook and mash with butter and honey, add to fried potatoes.
This canning adventure yielded 34 - 1 quart jars.
You will need approximately 2 jars for a small batch of butternut squash soup for appetizers.
For a hearty 4 person meal you will need 4 jars. Goes nicely with a loaf of fresh pumpernickel bread.