How to make home-canned butternut squash and other winter squash! In easy illustrated steps!

How to Make Home Canned Butternut Squash - and other hard winter squash!

(Note: This recipe absolutely requires a Pressure Canner)

Click here for a PDF print version

You probably take Butternut and other hard winter squash for granted.  They seem to always be in the grocery store.  But did you know that most winter squash can be stored or canned? Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks!  You can freeze it for later use, too. One important fact: you can the squash as cooked cubes, not a puree nor a ready pie filling.  Commercial canning equipment, which you cannot buy, works differentlly - so be sure to follow these directions and do NOT mash or puree it - do that when you open the jars to use it later! And you must use a pressure canner, not a water bath canner. See this page for the safety reasons why.

Directions for Home Canning Butternut Squash (and other hard winter squash)

Photos show a pumpkin, but ut is the same for butternut and other winter squash!

Ingredients

•  Butternut Squash (and other hard winter squash) (see step 1)

Equipment

• A sharp, large serrated knife
• an ice cream scoop
• a large microwaveable bowl or large pot
• Pressure canner
• Canning jars with rings and new lids

Recipe and Directions

Step 1 - Get your pie Butternut Squash (and other hard winter squash)

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. You can also use these directions for any hard winter squash, such as jarrahdale, hubbard, neck, turban, etc.

Yield: Butternut squash are medium sized.  You can usually obtain about 2 or 3 cups or per squash. An average of 16 pounds of raw squash is needed per canner load of 7 quarts.  Or an average of 10 pounds per canner load of 9 pint jars.  This works out to an average of 21/4 pounds per quart.

  

Step 2 - Prepare the Squash for cooking

Wash the exterior of the squash in cool or warm water, no soap.

Cut the squash in half.  A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!

 

 

Step 3 - Scoop out the seeds...

And scrape the insides.  You want to get out that stringy, dangly stuff that coats the inside surface.  I find a heavy ice cream scoop works great for this.

Note: SAVE THE SEEDS:

The seeds can be used either to plant squashs next year (if the squash isn't a hybrid), or roasted to eat this year! Place them in a bowl of water and rub them between your hands.  then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.  Click here for roasting instructions! (opens in a new window)

 

Step 4 - Softening to squash to remove the peel / skin

There are several ways to prepare  the squash;  just choose use your preferred method.  Most people have microwaves, and the use the least energy, so I'll describe that here. But others make good arguments in favor of using a pressure cooker, steaming on the stovetop or baking in the oven. I'll describe microwaving here, and at the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.

a. Microwave method

Put it in a microwaveable bowl

Remove the stem, and put the squash into a microwaveable. You may need to cut the squash further to make it fit.  The fewer the number of pieces, the easier it will to scoop out the cooked squash afterwards.

Put a couple of inches of water in the bowl, cover it, and put in the microwave. 

 Cook the squash until it just starts to get soft

Cook for 10 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to separate (peel by hand) the skin easily, but the squash is not yet mushy..  Normally it takes 20 or 30 minutes in total. Caution: Do not mash or puree.

 

 

OR

b. Steam on the stovetop method

You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes).  I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!:  Save the cooking liquid to fill the jars - otherwise you will need to get another pot of water boiling to replace the lost liquid.

 

 

 

Step 5 - Peel

You should be able to easily peel off the skin using a blunt knife in one hand and an oven mitt (I like the waterproof silicone type) in the other.

Many times the skin or rind will simply lift off with your fingers (see the photo at left) .  I'll bet you didn't realize making your own squash glop... err, "puree" was this easy! You may want to let it cool a bit first.

 

 

 

 

 

  

 

Step 6 - Cut into 1 inch cubes

Now, cut the flesh into 1-inch cubes.  Do NOT mash it! 

Note: there are many varieties of squash and some make better pies that other (due to sugar content, flavor, texture and water content.  Drier, sweeter, fine-grained pies; such as butternut, "neck, jarrahdale, are excellent  If your squash is much more watery than the puree in the photo at right (there should not be any free water), you may want to let it sit for 30 minutes and then pour off any free water.  That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!

 

Step 7 - Pack the jars

Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Fill up to 1 inch from the top with the hot cooking liquid that you saved in step5.  If you threw it out, add boiling water. Adjust the rings and lids.

 

Step 8 - Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner.  By now the water level has probably boiled down to 3 inches.  If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner). And, yes, you MUST use a Pressure Canner!!!

Step 9 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.

 

Step 10 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 to 13 pounds in a dial-type gauge canner - shown in the photos (or at 10 to 15 pounds pressure in a weighted gauge canner.

 

Step 11 - Process for the required time

Once the gauge hits 11 pounds (or 10 pounds in a weighted gauge type), start your timer going - for 55 minutes for pint jars and quarts for 90 minutes.  Adjust the heat, as needed, to maintain 10 pounds of pressure. Remember - this is an estimated time based on cubed squash - I still recommend you put the finished jars in the refrigerator afterwards.

Pressure required depends on the altitude where canning is being done. Note: the chart below will help you determine the right processing time and pressure, if you are above sea level.

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you cannot find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:

• Presto canner manuals

or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. More information about pressure canners and a variety of models you can order.

Table 1. Recommended process time for Winter Squash in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	55 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

 

Table 2. Recommended process time for Winter Squash in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	55 min	10 lb	15 lb
	Quarts	90	10	15

 

Step 12 - Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.  Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge.  Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 13 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place (until warm to the touch). You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Now store them in a cool dark area, like a basement, or pop them into the fridge and you're done!

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To use the cooked squash

The squash is now cooked and ready for the pie recipe. Just drain the water and puree the contents, then use as any cooked squash!

How about ...

• How to make a squash pie and How to make a flakey pie crust

• How to make Pumpkin Bread

• How to make pumpkin soup

• How to make roasted pumpkin seeds

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