Brensan Header
A different perspective on Food Preservation, Being Prepared and the World We Live In

Home / Blog About - Start Here
Canning Dehydrating Recipes from the Pantry
Preserving isn't only for preppers and homesteaders -- If you have a Medical Issue, Food Preservation May be For you!


Canning





Back to
Canning Projects

Butternut Squash

or any winter squash - or pumpkin - - -

1) Put a large pot of water on to boil (large enough to completely cover the squash.  Bring water to boil and hold while you prepare the squash.

2) Wash, peel and de-seed butternut squash.  Cut in about 3/4-1" chunks.

3) Place squash in boiling water - bring back to boil and boil 2 minutes.

4) Remove pot from fire (or just turn off) and with a slotted spoon, fill jars with squash chunks, leaving 1"+ headroom.  If desired, add 1/2 tsp canning salt per pint or 1 tsp salt per quart.  Fill jars with same water - debubble - add rings and seals.

5) Place jars in Pressure-Canner and process according to manufacturer instructions:
(You know - the usual - vent for 10 minutes - add the weight and bring up to pressure)

Process at 10# in a weighted gauge canner and 11# in a dial gauge canner
(at sea level).

*** IMPORTANT ***
Make Sure to Adjust for Your Altitude
(Altitude Adjustment Chart)
Pints:  55 minutes
Quarts:  90 minutes
If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine



Donate to this Website
More Info on the About Page
Processed by Square


After Canning (and Dehydrating) Recipes
Using your canned and dehydrated food supply and ingredients from a well stocked pantry



A Well-Stocked Pantry
Ideas for What to Put in Yours













Copyright 2020 by The Brensan Group, LLC - All Rights Reserved
Terms and Conditions  -  Privacy Policy
Send me an email at:  AnnS@brensan(dot)com