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
dial-gauge weighted-gauge
Hot Pints 55 min 11 lb 10 lb
Quarts 90 min

For processing at above 1,000 ft, see Altitude Adjustments.

Squash, Winter - Cubed

Prepare and process according to instructions for "Pumpkin" above.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs