Michigan State University Extension
Preserving Food Safely - 01600887
08/03/99

WINTER SQUASH--CUBED


QUANTITY: An average of 16 pounds is needed per canner
load of 7 quarts; an average of 10 pounds is needed per
canner load of 9 pints--an average of 2-1/4 pounds per
quart.

QUALITY: 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. Fill
hot jars with cubes and cooking liquid, leaving 1-inch
headspace. Adjust lids and process.

For making pies, drain jars and strain or sieve cubes.

RECOMMENDED PROCESS TIMES FOR SQUASH IN A
DIAL-GAUGE PRESSURE CANNER 
                

                   Canner Pressure (PSI) at Altitudes of     

Style                                                        

of     Jar    Process  0-        2001-     4001-    6001-    

Pack   Size   Time     2000 ft.  4000 ft.  6000 ft. 8000 ft. 

Hot    Pints  55 min.  11 lb.    12 lb.    13 lb.   14 lb.   

Hot    Quarts 90       11        12        13       14


RECOMMENDED PROCESS TIMES FOR PUMPKIN AND WINTER
SQUASH IN A WEIGHTED-GAUGE PRESSURE CANNER
     

                   Canner Pressure (PSI) at Altitudes of     

Style                                                        

of       Jar     Process     0-                   Above      

Pack     Size    Time        1000 ft.             1000 ft.   

Hot      Pints   55 min.     10 lb.               15 lb.     

Hot      Quarts  90          10                   15


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