Pumpkins and Winter Squash - Cubed
Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.
CAUTION Do not mash or puree.
Hot Pack - Fill hot jars with cubes and boiling hot cooking liquid, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.
For making pies, drain jars and strain or sieve the cubes at preparation time.
|Pumpkin and Winter Squash in Glass Jars|
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||55 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.
Squash, Winter - Cubed
Prepare and process according to instructions for "Pumpkin" above.