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A close-up image showcases a jar brimming with canned pumpkin and butternut squash pieces. The phrase "Canning Pumpkin & Butternut Squash" is elegantly overlaid, while the Rootsy logo graces the bottom left corner, celebrating the art of preserving harvest flavors.
Amanda Idlewild

Canning Pumpkin and Butternut Squash

5 from 1 vote
Canned squash can be used to make puree, eaten like mashed potatoes, warmed up and served with a bit of butter and brown sugar... It's a great way to preserve your harvest!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield: 2 Quart Jars
Servings: 8
Course: Canned Vegetables
Cuisine: American
Preservation Method: Canning
Ingredients Equipment Method Notes

Ingredients
  

  • Pumpkin butternut squash, or other winter squash variety*
  • Boiling water

Equipment

Method
 

  1. Prepare the pressure canner according to the manufactures instructions. Put it on the stove over medium-low heat to begin warming up.
  2. Wash the jars, lids and bands.
  3. Put the jars in the canner. Set the lids and bands aside to use later.
  4. Fill a large stockpot about halfway with water and put on the stove.
  5. Cut the squash in half, remove the seeds and peel. Dice into one inch cubes.
  6. Put the squash cubes in the stockpot and add more water to cover them.
  7. Bring to a boil and boil for 2 minutes.
  8. Remove the hot jars from the canner.
  9. Using a slotted spoon remove the squash from the stockpot and put them into the warm jars leaving 1-inch headspace.
  10. Ladle cooking water over squash, maintaining the 1-inch headspace. Remove bubbles and add water as needed.
  11. Wipe jar rims with a clean, damp cloth. Center the canning lids, and screw bands to fingertip tight.
  12. Place jars in the pressure canner and lock the lid in place. Leaving the vent open, turn on medium-high heat. Once there is a steady steam venting, allow to vent for 10 minutes.
  13. Close vent and bring to 10psi if using a weighted gauge canner and 11 psi if using a dial gauge canner, adjusting for altitude. Process for 55 minutes for pint jars and 90 minutes for quarts.
  14. Remove canner from heat and allow canner to return to zero pressure naturally. Wait another ten minutes and then open the lid. Allow the jars to cool for an additional 10 minutes and then remove from the canner.
  15. Allow jars to cool and set for 24 hours.
  16. Remove bands, clean and label jars. Store in a cool, dark place and use within 18 months.
  17. If any jars didn't seal, store in the refrigerator and use within 7 days.

Notes

*Spaghetti squash cannot safely be canned at home using this instructions.
To make pumpkin puree with home canned pumpkin, simply open the can, drain the liquid, and mash the pumpkin. A pint of canned pumpkin will give you 2-3 cups of pumpkin puree once mashed.
**The amount of jars you will get from this recipe will depend on how much pumpkin or winter squash you have. That being said, for a pressure canner to work properly, you must have the equivilent of 2 filled quart jars in it. So, you need at least 2 filled quart jars for 4 filled pint jars. If you don't have enough pumpkin to fill that many jars, fill some jars with water (put the lids on) and use them as place holders.

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