Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Cubed winter squash and pumpkin canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 10 lb per 9 pints or 16 lb per 7 quarts |
Safety boundary: Do not mash or purée before
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Cubed winter squash and pumpkin timeline
- Prepare: Wash, peel, remove seeds and fibers, and cut into 1-inch cubes.
- Pack: Boil cubes 2 minutes and pack hot with cooking liquid.
- Process: Pressure-can pints 55 minutes or quarts 90 minutes.
Equipment for cubed winter squash and pumpkin
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Peel and remove seeds and stringy fibers.
- Cut uniform 1-inch cubes.
- Boil 2 minutes and pack hot with cooking liquid.
- Leave 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Preserve pumpkin and winter squash only as peeled 1-inch cubes, boil for 2 minutes, pack with cooking liquid, and pressure-can. Do not mash or purée before
What is cubed winter squash and pumpkin?
This tested method preserves pumpkin and winter squash only as peeled 1-inch cubes.
Before you begin
- Do not mash or purée.
- Keep cubes at the tested 1-inch size.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 55 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 90 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 55 min | 10 psi | 15 psi |
| Quarts | 90 min | 10 psi | 15 psi |
Winter Squash and Pumpkins — Cubed — NCHFP
Ingredients
- 16 lb winter squash or pumpkin average for 7 quarts; 10 lb for 9 pints
- water for boiling and packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash, remove seeds, cut into 1-inch-wide slices, peel, and cut flesh into 1-inch cubes.
- Boil cubes 2 minutes. Do not mash or puree.
- Pack cubes with cooking liquid, leaving 1-inch headspace.
- Pressure process pints 55 minutes or quarts 90 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve cubed winter squash and pumpkin
Drain and mash after opening, or add cubes to soups, curries, breads, pies, and casseroles.
Cubed winter squash and pumpkin questions
Can I can pumpkin purée?
No. Home-canning directions are only for 1-inch cubes; purée may be made after opening.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Cubed squash versus purée
Heat penetration is tested for liquid-packed 1-inch cubes, not dense mashed or puréed squash.
Cubed winter squash and pumpkin troubleshooting
Why did cubes break apart?
Use firm mature squash, cut uniformly, and limit the pre-boil to 2 minutes.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Winter Squash and Pumpkins – Cubed”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Fall
Months: September, October, November
How much of the main ingredient should I grow?
20–45 lb of Squash or pumpkin per person per year
The source-cited calculator below can convert your pantry goal into plant estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.