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Canning Dehydrating Recipes from the Pantry
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Canning





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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



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



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