Winter Squash and Pumpkins — Cubed — NCHFP
Tested NCHFP pressure-canning directions for cubed winter squash and pumpkin.
Ingredients
Squash or pumpkin
- 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.
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Recipe Notes
Safety: Do not can mashed or pureed pumpkin/winter squash; heat penetration differs from tested cubes.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/winter-squash-and-pumpkins-cubed/