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Butternut Squashor 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
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Send me an email at: AnnS@brensan(dot)com