Canned Butternut Squash | Pressure Canning | Filling Pantry Shelves
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- Опубликовано: 24 окт 2021
- This video shows how LeeAnn preserves butternut squash by canning it. This is a versatile pantry item used in different recipes such as soup, pie, bread, muffins, pancakes, holiday sides, or any other creative way. Come along and see how we preserve butternut squash.
For those who live at higher elevations, please refer to your trusted canning guide for proper processing times, as it is different, depending on your elevation.
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
#canning #prepper #selfsufficiency 
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I absolutely love butternut squash and can't wait to can some up! Thanks for this wonderful video!
My peeler leaves a lot to be desired in efficiency. So I cut both ends off and cut the whole squash into slices BEFORE peeling the skin off. I was left with half- to three quarter- inch disks. These were incredibly easy to handle and cut the skin off with a sharp paring knife. Use the tip of the knife to cut around the seeds, which was easier on my hands than using a spoon and digging them out. Then I cut into chunks and filled the jars. I also put about a cup of water in the jar first then added the chunks. It really helped and made it easier to debubble as I filled the jar. I hope these tips might help others who have arthritic hands.
Thanks for watching as well as sharing your thoughts and experience!
I peeled a lot of butternut squash yesterday and tried to use a brand new peeler. I found a relatively sharp butcher knife works a lot better . Please keep an eye on you're fingers , he he he On sat Oct 7th I was peeling more butternut squash and cut into my left thumb so yes we must keep an eye on our fingers .Luckily I was able to can 14 quarts of butternut squash. Done for the year next I'd like to dry can potatoes if I can buy them cheap enough.
From the Garden to the Jar . Thanks For Sharing This Process .
There’s nothing better than preserving homegrown food. Thanks for watching!
I just found your channel and already love it lol. Thank you.
Thank you for watching and the kind comment. Let us know if you ever have any questions. Stay well and Blessings to you. 🙂
Yum meeeeeee one of my favs but never thought to can it hmmm wonder why I canned most everything else. 🍠Thanks for keeping the old ways alive by your awesome videos and great harvest. 👍
We appreciate your friendship. Thanks for taking time to visit us. The older fashioned way of life seems to be fading away and we are doing everything we can to be as self sufficient as possible in these uncertain times. We enjoy it as well 😊
Thanks for the tip on peeling! That seemed like the most daunting part 😂
You’re welcome and it is the most tedious part of the process but worth it!
Thank you for the great video!
My wife put some up last year but she cooked it somewhat and placed it in bags in the freezer. We may have to try this way this year, thanks for sharing. Take care and have a blessed weekend.
We enjoy having this in our pantry as you can use it in many ways. Thanks for watching!
I love Butternut Squash. Something we just started growing two years ago. I see you have listed all that you will do with it. I have only had it roasted so far. Can't wait to see the recipes you make with it. Great tutorial on this.
We enjoyed using the butternut squash in place of pumpkin for a pie last thanksgiving, which was quite good. Thanks for checking in with us!
@@OutdoorsandCountryLiving Mmm that does sound good!
Nice video to the point the easiest way to do it that's what I'm for.
It doesn’t need to be complicated, does it?! So many make a chore out of canning. We try to simplify it and still obtain the same or better results. We appreciate you watching!
I've been searching for ways to can butternut squash and they say blanch it first for two minutes I'm open to ideas I have some butternut squash to can I grew myself blight got a lot of my squash this year and cucumbers but I canned 27 quarts of greenbeans.I believe I inherited an interest in canning from my beloved late mother . When I was a kid I helped her can tomatoes we stood together for hours . I loved my mother very much and glad we never became strangers like so many young people today who leave they're homestate looking for greener grass especially N
Y. state. Thank you for the video but I'll use bottled spring water instead of my sulfer laced tap water ! Some people aren't so lucky I guess he he he
We find that it isn’t necessary to blanch it prior to canning, but do as you please. Momma teaches us some valuable life skills! Blessings to you.
This is a very good video. One thing i do is always make sure I peel off all the green and white outter rine off the meat.
Thank you for watching and for your kindness.
Well done 👍👍👍
Thanks for watching!
Just getting ready to do this today. Some recommend blanching for a couple of minutes first. Your method is definitely faster so I think I will try both and experiment to see which gives the best final product. Also good to know that salt is optional. Thanks!
Hi there! Pressure canning the raw squash for 90 minutes is plenty enough to soften the squash pieces. They are so soft you can smash them using your tongue without pre-cooking them. I always do squash this way and it’s great! Pre-cooking is a waste of time and not necessary in my opinion (for this squash). Thanks for watching and leaving a comment. Blessings to you -LeeAnn
Thank you. I have extra squash that none of my neighbors want. I can't believe it> I love squash. So now I will learn to can it. Thank you so much.
Some of my squash the stem came off. So it won't keep like the others. So, I will can it. It's not McDonalds, It's Way Better.
It’s sad that your neighbors didn’t seem to want the squash. Their loss, right?! Thanks for watching!
Thanks - this is something I would like to do!
Definitely worth having in the pantry stash!
I'm new to butter nut squash. Grew some this year. It was a challenge cutting etc. But i am not giving up!!!
It’s definitely one of the most challenging garden items to prepare for preservation. Once you get a system figured out, you’ll enjoy it. Never give up! Thanks for watching and commenting -Tom & LeeAnn
@@OutdoorsandCountryLiving 90 mins seems like an excessive time frame for processing , it is super mashy?
It is...I do my pints for 50 min and they come out still firm enough to roast in the oven
@@gwhln No, 90 minutes is what is called for in the Ball manual for quarts. 55 minutes for pints.
I've watched a few of your videos and enjoy them. I notice you don't de-bubble. I notice what some others call siphoning.
Hi there! In all our 26 years of home canning, we’ve never “de-bubbled” (except for tomatoes). Obviously if there are large gaps in the contents, you would want to remedy those. As a normal practice, we don’t. As far as siphoning goes, the way to reduce/prevent this is by allowing the jars to remain in the canner for several minutes after the processing time is complete. This applies to both water bath canning and pressure canning. You will sometimes have siphoning, don’t despair. The contents are still good so long as the lids are sealed. When water bath canning, we wait about 5-8 minutes after turning off the heat and removing the lid before removing the jars. When pressure canning, we allow the pressure to fall naturally to 0, loosen the lid locks and cock the lid to allow a slow release of the heat for about 10-15 minutes. Both of these practices will prevent or reduce any potential siphoning. Thanks for watching! Blessings to you and your family!
What is the yield of a qt of squash? Two cups perhaps or?
Looks great! I'm going to can some this afternoon. Great video, thank you. Please tell me what the music on your video is? I make a butternut curry soup using some of my canned applecider.. so good.
Your soup sounds like it would be good! The music used in the video is listed in the description below the video under “more”. Enjoy canning squash!
Yummmy count me in.What time is dinner around your place? Hun you're going to need a warehouse for all this canning lol lol .
Oh, this is just normal canning around our place, lol. We’ve been growing and preserving our own food for 26 years now. But you’re right, it does take some space to store it all. But when we walk downstairs to our pantry, it’s a great feeling knowing we did it all and the plenty options we have for creating wonderful food. Thanks for watching. Blessings to you and your family!
nice job!!
Thanks for watching and for your nice comment.
I add salt, because salt wards away bacteria growth. I do it for safety factor.
Hello! Salt is simply added to canned foods to enhance flavor. It is an optional ingredient. What prevents bacterial growth is the canning process. By pressure canning, the prolonged high temperature during processing eradicates any microbes and then seals the lids on the jars. The sealed lids keep air out. When canned foods are exposed to air (lid failure), that’s when microbes begin to grow, resulting in spoilage of the food. All canning books state that salt is optional. When fermenting food, that’s when salt is required, preventing bad bacterial growth in the brine. Salt in fermenting encourages good bacterial growth while simultaneously killing off bad bacteria. We’ve been preserving our own foods in many fashions for 26 years now. Thanks for watching! Blessings to you and your family.
Priddy much how I do mine. Carries me through the winter. Sometimes I just open a jar and eat it as is.
Yup, it’s good right out of the jar too. Ever make butternut squash soup with it? That’s good stuff. Thanks for watching.
Great video thanks. Followed your directions, using Hubbard squash in pints, 55mins pc. Just taken them out, the bubbles are going crazy, is this normal?
Letting your canner naturally cool down and pressure fall to zero is best practice. Also, most pressure canners manufacture directions (and canning books) will say to release the lid (cocked a bit) and allow it to vent for another 10-15 minutes. This prevents siphoning. Did the lids all seal? Did you notice any siphoning? They will bubble after removing from the canner, but shouldn’t violently.
I'm working on buttercup squash today so was looking at options without the blanching. I like your process but I'm wondering about the cold pack. How do you avoid broken jars when putting cold jars into hot water? Thanks.
Add cold tap water in the jars and add cold water to the pressure canner. Letting everything heat up together prevents damage to the jars.
How do you keep the jars from breaking if you are using tap water and jars that are not hot. Your way look easier than what I usually do.
By keeping the temperature between the jars, jar contents, canner, and canner water on the same temperature level, you won’t have broken jars. That’s not to say a faulty jar won’t appear every now and then.
Omg I had 22 minutes left and we lost power!!! Now I have to start over ugggggggg they will be mushy 7 quartz not to mention all the work to get 7 quarts!!!
Did you say 27 or 47 quarts? Either way, that's a lot of squash. Did you grow all them? If so, about how many plants was it? About how many total squash (prior to peeling and cutting) were there that went into that jars?
47 quarts. We grew all of them. Unsure on how many plants exactly, as we use a push planter to sow seeds in a row for butternut squash. We plant the majority of our garden using seeds rather than plants with the exception of tomatoes, peppers, and cabbage. If I had to guess on the quantity of squash used, it was anywhere between 25-35 squash in varying sizes.
How long will the squash stay good in the jars?
As long as the lids remain sealed, the product is good for many years. Some folks claim that home canned food should be used within a year of canning, but we use our home canned food well beyond this time frame without any issues. Thanks for watching!
I'm new to canning and learning. But these jars looks like you lost some liquid. I'm trying not to do this. So this was raw pack right? Room temp jars and cold canner, cold water?
After canning, the squash cooks and softens, therefore taking up slightly less space than it did when raw before canning. This causes the level of the liquid to fall some and is completely normal. Since the squash is pressure canned, having every piece of it below the water isn’t of concern for safety. As long as the lids are sealed, these will last a long time. Yes to this being a raw pack: raw squash, cold and clean room temperature jars, cold water in jars, cold canner, cold water in canner. The key to prevent siphoning is to allow the canner to cool naturally, pressure fall to 0, cock the canner lid a bit to slowly vent it, then wait another 10-15 minutes before removing the jars. Thanks for watching! Let us know how we can help you succeed with canning.
When i pressured canned my Squashed and removed it from the Pressure caner i noticed that some of the liquid had leaked out into the water, can i still trust that it is safe to eat ? The lids did seal.
If the lids are sealed, they are good.
I like to make a pie, muffins, quick breads with squash. Do you know how many cups of pureed squash that would give you ?
It can vary depending on how the squash is cut. I’ve never measured the amount of squash in each quart jar once I open it and mash it. Guessing 2-3 cups on average?
how long for pint jars ?
can I add butter and brown sugar to it before canning it?
Process pint jars for 55 minutes at 10 lbs pressure (if
Hi, do you put the jars in the canner cold ? And then heat the canner up with the jars already inside?
Hello! Yes, everything is cold (jars, water in jars, canner, and water in canner). It’s all heated up together. Thanks for watching!
@@OutdoorsandCountryLiving That makes is so much easier. I am new to this, only the 4th time I will be using the canner and doing it this way will be a easier for me. Thank you!
@@jbaugher7948 you’re welcome!
So do you dump the canner water after pressure canning and start with new cold water?
Also, My husband wanted to do hot tap water around the jars to take less time to heat on the stove, and it seemed to work fine.
We have a ton to do, but the wife is skeptical, would rather freeze them. Will pressure canning turn the b-nut squash mushy?
It does make the squash chunks soft and easy to mash up. We can it like this to use like canned pumpkin, just not already puréed in the jars. We’ve never frozen any. What’s the texture like after thawed from the freezer? Thanks for watching and asking!
@@OutdoorsandCountryLiving After freezing it's mush. My wife likes to use it for making squash with brussel sprouts and she likes them more solid for that. We'll have to give it a try though.
@@FJB_LGB you won’t find a firm squash with canning. It’s not like using it fresh. Give it a try. You don’t know until you try, right?!
@@OutdoorsandCountryLiving Yup we're going to try it and she'll decide. I don't eat squash myself. I just want dead animal flesh mostly...I pressure can that too. :P
Any idea approximately how many CUPS of squash cut up that way will fill a quart jar?
Hello! If I had to guess, I’d say 3-4 cups of chunked squash. I don’t measure as I fill the jars. A quart jar obviously holds 4 cups. Thanks for watching! -LeeAnn
@@OutdoorsandCountryLiving ....oh....red faced...so it does!! yikes!
How much water do you put in there? I’m a newbie;) thank you 😊
What specifically are you asking about? Water in where? Jars or canner?
@@OutdoorsandCountryLiving in the American canner. I’m doing it now just hope I’m doing it correctly? The gauge is staying between 10-11 psi. I’m using a gas stove and on the lowest setting. Is the 10 pound gage supposed to be going crazy?
@@denyceferro follow your pressure canner’s manufacturers recommendations for how much water to add. The amount can differ from canner to canner. On ours, I bring the water lever up halfway on the jars. And yes, the weight jiggles when pressure is appropriate. I tend to adjust the heat to maintain jiggling at a low pace with a brief pause here and there, while maintaining pressure. If you have the book that came with your canner, it has specific information about the use as well.
Do you still need to cure them if you are canning them?
Not necessary to cure if you’re going to can them.
@@OutdoorsandCountryLiving that is awesome. Ty!
Do you have instructions for canning sweet potatoes?
Not currently but plan to get one made in the future.
Easy, eh. I got this, lol.
Lol, you’ll do just fine!
Do you not save your seeds?
Sometimes but we have a bunch in freezer already. Thank you for asking and watching.
Can I water bath these ?
No, squash must be pressure canned as it’s a low acid food. High acid foods are water bath canned.
I thought you had to add citric acid or salt or lemon to can them............
No you don’t. Squash is a low acid food. You would only want to add such things to acidic foods, which are always canned via the water bath method. Salt is optional, we choose to omit it. Salt is added for taste only, it has nothing to do with safety of preservation when canning.
I haven't seen anyone can these using tap water right from the faucet. Learn something new I guess. Also don't you debubble your jars? I thought you had to.
Hi there! We have well water, so I always use our tap water when canning. It's coming straight from the ground with no water treatment. If you have treated water (municipal water), it is treated with things that will alter the taste of the canned product. If this is the case, using filtered water is recommended. In all of my 26 years of canning, I have never "de-bubbled". I suppose this is a personal preference and "going by the book" type of canning. It's never posed a problem for me. The only canned item I remove pockets of air with is tomatoes, just to get as much in each jar as possible. Thanks for watching!
I’m so glad you told us this;) I have filtered water so I with use tht instead! Glad I read this because I was getting ready to use our nasty Tenneessee water;)
90min at 10lbs? Thats for raw meat seems expensive
Butternut squash is a very firm squash and requires a longer processing time. Pints process for 55 minutes and quarts for 90 minutes. Thanks for watching!