Canning Pumpkin/Butternut Squash
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- Опубликовано: 24 июл 2024
- Canning pumpkin/butternut squash!
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It is much easier and faster to just let the pumpkin cool a bit, or use an oven mitt to hold a piece of pumpkin, and then just peel the skin off. It is a lot easier.
I was thinking the same thing while watching our young host! It does go much faster by kitchen towel or oven mitt and grab the corner of the squash and it will peel beautifully. But it’s a lot easier to de seed with a strong metal spoon, then you can keep your seeds to replant them or because you get many seeds, boil for 10 mins. and then roast some with butter or oil and whatever seasoning hits your fancy until they are browned to your liking or your recipe for seeds. 😉👍
I read just going to say it looks very soupy. Way too much pulp is being thrown out.
That is what l do
Pumpkin soup, pumpkin bread, pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin butter.
We call it butternut or butternut squash here. I'm in Texas.
I've pressure canned it in chunks and used it for pie. No one seemed to notice it wasn't the canned pumpkin I usually used for pie filling. I also like draining it, topping with butter and heating up. I add cinnamon and sometimes brown sugar.
When I cook butternut to eat fresh, I stab a few holes in it then roast whole. It's so much easier to cut and peel after it's cooked. I've also cooked them in the microwave like that.
I only cut them raw if I'm saving seeds.
Yes , I cook it whole also , and only cut in half to save seeds from several ,
I bought the little butter nut squash from a seed company they grow only half the size .
I'm in Montgomery County, Texas 🙏
I hope you did well with our last hurricane 🌀.
We were without Electicity for 6 days , it was so nice to be prepared.
God bless you
Mrs josette
Montgomery County, Texas 🙏
@@jtharp9265 thank you. We were out of electricity for a few days. Not as long as when the thunderstorms came through a month or so ago though. We lost trees in both storms. Thank goodness they fell across the driveway and not the house or cars!
I bought the small ones, too but haven't planted them yet. I also bought the small spaghetti squash. It hasn't made anything but only had male flowers.
Maybe in the fall it will do better. I'm glad you got through the storm alright, too. I was planning on canning several things this year but my garden hasn't been very good. We did get a good corn crop and purple hulls so I was able to put those up. We grow those with my dad at his property.
@@almostoily7541 That's a blessing nothing hit your home ,
We didn't plant corn this year , but will be next February,
I'm about to harvest my potatoes in grew in grow bags this year. 2nd round , as being 58 its easier to dump out & not be on our knees so much .
Have a wonderful weekend ahead , starting my fall seedlings 🌱 next week inside .
God bless you
Mrs josette 🙏🙏🙏🙏
I would love to see a whole series on this water bath canning from meat to vegetables, just all of it. You do a fantastic job❤
I call it butternut squash. It’s my fav…my friend taught me to microwave the squash , the whole thing, just till it started to get soft and it’s so much easier to get the seeds out and easier to cut
We call it Butternut Pumpkin in Australia.
The skin is thin and soft, so I find the easiest wat to get the skin off is to use a carrot peeler and peel it before you cook it.
I’m from Australia too. I peel before cooking, much easier
Leilani, if you want a thicker puree, you can put it (after running it through the grinder twice) back into your roasting pan with the lid off or wonky. This allows for evaporation/condensing. As the water cooks out, your puree will thicken.❤
I live in New York and we call that butternut squash and we eat it as a side dish. Just add some butter and a little brown sugar. U can interchange it with pumpkin. Plus I learned that when waterbath canning u only have the water just below the ring otherwise u will get a bad seal bcuz the water gets sucked into the jar
We peel the butternut with a potato pealer. Then cut just as you did and scoop out the seeds with a grapefruit spoon or normal spoon then roast. That way you have butternut seeds for the compost that grow on there own. Hopes this might help someone who does not have much equipment. Thanks for the time and effort you put into you vides. ❤
❤you can dry the skin and seeds and then make a flour wih it.
Butternut squash. Love the squash.
We call it butternut squash in Illinois. I’ve canned it after I cook and mash it just like I mash a potato.
Also, whenever I have room leftover in the canner I can plain water. It’s nice to have water on hand in case of an emergency.
Butternut squash here in the UK! I love this stuff, always having it roasted never thought of canning it as it keeps quite well on the shelf as is. But I can see the rationale
The skin is quite edible. Rather than processing through a food stainer, once roasted, you could simply puree in a food processors (skin and all). However, I would freeze the end product rather than can.
I wonder if the reason Amish and other waterbathers don't die ( lol) is because the length of processing is long enough to kill the bacteria.
We know that it has to be under pressure for different amounts of time for different foods.
I'm thinking the long process time is what makes it safe.
I've seen people say you HAVE to pressure can milk and then they take it off the heat as soon as it comes to pressure. The liquid in the jars probably isn't up to the pressure temp yet but they don't get sick. I mean, even thin broth is twenty five minutes in the pressure canner ( I think, it's been a while).
I'm just thinking out loud here 😅
I'm so glad you are doing this series of water bath. Sometimes I suffer from very bad fatigue and it takes me days to do the steps to get anything canned. Waterbathed goods just seems like I can get it done in small batches without having to drag out the heavy canner.
I'm really trying to get back into gardening and canning again but I need it to be doable for me.
I've enjoyed the videos so much!
I peel it then cut in chunks and dry pack it, then wb. Sometimes I make a brown sugar syrup and add it then can. Use it just like sweet potatoes. Delish!
I give my seeds of the butter nut squash to a farmer who has goats or horses cows it is a great de wormer for the animals !!! I bake mine first then either eat or can it !!! It will last all winter long for you to have when you want it !!! Always great to have a warm kitchen to be in !!! I always use the pulp also that is where the vitamins are at !!!
I love Butternut pumpkin. ❤ I am in Australia, and last summer we grew over 100kgs of this variety of pumpkin. It is so sweet and delicious. ❤🌻
Agreed, it so sweet and delicious.. l am in west Queensland and hopefully will get some growing this year..
@paccur1252 I hope you do too! It is so rewarding to grow your own veggies. I see you have a channel on YT too. I just subscribed. 😊
i agree i also in in oz and i like to eat it raw as well but will be canning some up . 🥰
I am so glad I found your channel! We call it Butternut or Winter squash. Try cooking the squash whole in about an inch or two of water. You'll have to turn the squash periodically, but it's so worth it. The natural sugars stay inside the squash. Cut the squash in half, scoop out the seeds, then the pulp. You seem to have lost a lot of the pulp using your machine. I use this method when I make squash as a side dish. Much thicker than what you got. Not criticizing, just a suggestion.
I peel it first with a vegetable peeler, cut into cubed and steam in my insta pot. You can mash up with a hand mixer or immersion blender in the same pot. And as for baking, it's wonderful. Just empty jar into a fine strainer about 30 min before you want to use. All the extra water will drain off and you will be left with a thick rich puree.
THAT’S MY FAVORITE PUMPKIN. I PRESSURE CAN MY PUMPKINS IN CHUCK.
Chuck?
I’ve never canned butternut squash, but I’ve diced them up and made them in the oven several times which is really good. As far as the skins go, I just used a vegetable peeler before cutting it up and I think that worked well.
Hello, I've just been following you for a short time. I'm starting to watch your beginning films from 3 years ago.
I'm living in the Netherlands and we call the butternut squash: fles pompoen, in English it would be a bottle pumpkin 😊.
I've got a small vegetable garden and started waterbath canning last year. I'm so glad that you do you! Here in the Netherlands we have the expensive Weck pots, but there are a lot of people who re-use store bought pots with there lits. I'm glad that I found your channel. Thank you for sharing your way of preserving food.
Butternut and pumpkin are 2 different kinds of squash. Butternut is a sweeter squash than the pumpkin. I puree the Butternut squash then place in ziploc bags with different cup size measures in each bag. I lay them flat on a cookie sheet and freeze. Then when l make store bought mac & cheese. I add 1/2 cup when l mix the milk, butter and cheese before adding the noodles. The butternut just take it to a whole new level. Ever since l learn to add it. I just can't stand the box stuff without it. My 2 year old granddaughter just loves grandma's mac & cheese.
Butternut squash here too in England. Think the husband made some soup from kt a few years ago and I just it cubed in Risotto and curry.
Got to plant more seeds soon as only 1 out of 4 seeds I sowed a few ago germinated.
This weekend however the plan is to can more carrots and rutabaga. And currently freezing a kilo of sliced mushrooms which came marked down from our store's pizza counter as surplus to what they needed. Very tempted to go after 2nd markdown this afternoon and get a few more bags even cheaper.
We used a potato peeler before we cooked it. Skins came of fairly easy & didn't have a bunch of extra dishes to wash.
We LOVE butternut squash as a savory side dish.... Salt, garlic, flake peppers. Save and can that liquid for a soup juice. Much easier, better product I think just peeling then blending....
You are so awesome so encouraging to see these videos ☺️
I love that machine. We have one and have used it for apple sauce mostly. Thanks for showing us that it works for squash also.
The consistency is fine for canning. Any thicker makes it harder to be sure the temp is consistent throughout the jar. It will be thicker after canning.
Thank you for the FYI
I just love you so much! You gave me the confidence to can food for my family! I had my mom go to her local Amish store to get 2 canning books. Everything in the books is water bath can goods. For me personally I can't afford a pressure canner. I do have a big heavy duty stock pot and getting a large water bath canner. Thank you again for all you do! I'm a 3 year subscriber just love you!!! ❤
Butternut pumpkins in Australia, my favourite. Just dehydrated mash butternut yesterday but had roasted seasoned slices for lunch mmmmm
Thank you for the informative video. I never thought of roasting the squash in my roaster 😊❤😊
Thank you for this video. I love butternut squash, and you have shown me a way that I can can it thank you.❤❤
In Australia it is a Butternut Pumpkin. 🇦🇺
so glad to see that you are still posting. i came across a year old video of yours, the first part of talking about amish people style of canning. very interesting. love your content cant wait to bentch watch some of your stuff.
Here in Australia 🇦🇺 we call it butternut pumpkin 😊….. this is timely for me as I was wondering what to do with mine 👍🏼
Yes you can make a soup base, cook it down to condense it. I probably would have gutted it, emulsified the whole thing.
I made an amazing pie with butternut squash and beets I sliced it like apple used apple pie recipe and put a crumb topping on it, it was so wonderful!
Butternut squash, a winter squash that will keep for months. I love it. I’ll can some now I watched this. Thanks
I roast my butternut squash and so it is so thick when I blend it (I remove skin and seeds and cut in chunks before roasting) I can’t can mine as it’s TOO thick and caused some kind of weird blow out in the canner so I have to freeze the purée. Just love, love your content and get excited whenever you post a new video! Thanks so much for sharing your valuable time and knowledge with us friend! ❤️
BUTTERNUT SQUASH WOW!!!!!!!! ❤THANKS FOR SHARING THIS
❤we call it butternut in South Africa
I enjoyed your video! I bake my butternut squash, then once it's cool, I scrape the insides with a spoon and peel it by hand with a paring knife. It may seem like more effort, but I find it fairly quick and easy, and I think I gain extra pulp that way because it ends up being nice and thick. I haven't tried canning squash, so far I've bagged and frozen it. I look forward to your update!
I call it butter nut squash and it makes a delicious pie that’s better than sweet potatoe pie by far!
Still love my sweet tater pie. Pumpkin comes second.
@@ajalicea1091 I still love sweet potato pie as well…
In Minnesota we call it Butternut Squash and my most favorite vegetable along with parsnips 😋….we’ll actually all veggies (except brussel sprouts) are my favorites 😉…. I’m the type that will try all and if it doesn’t hit my taste buds right, then it goes on the list of no….but 🤷♀️ if you don’t try, you won’t know, right? 👍💕
Here in Tennessee we call it butter nut squash.
I take out the seeds put them on a baking sheet add a little salt and put them in the oven makes a good snack and I just use a vegetable peeler to peel it
You're such a lovely person, always.
i wonder if it would make some good bread and cookies? this is a new concept, thanks for sharing your adventure with us!
I bake my squash and scrape out. I do this so it is not so wet once cooked, and much of the water has baked out. I get much more yield by hand scraping as well. I hope you try it again that way and see what you think.
For something different try it as a substitute for sweet potatoes.
Great for casserole.
Butternut squash in Canada. Hubby likes it, and I will make him soup if its on sale, but I often just sub sweet potatoes.
Just yesterday I was wondering if l could can butter nut pumpkin...
As thankyou for answering..
I have a peeler that does pumpkin very easily
Butternut squash in my town🎉🎉🎉
I love your videos Loved videos with Steph & the kids
Steph & family was my neighbor I miss them but don’t know how to get in touch Sorry hope you can help BUT I’m also going to try your videos with canning
I’m exited. Going to actually buy a pressure cooker ha
I think i would have roasted the seeds then make and can butternut squash soup.. it’s one of my favorite soups. With roasted seeds on top.
I love the channel and after watching your Amish and WB videos I picked up a nice stainless WB canner and got the courage to do 7QTs, 5 pintos and 2 black bean.
Is the best Mexican chicken recipe available to print?
I think chicken would be good for my first meat.
Rings do wiggle loose. Sad that it happened but it happens. You did good.
Love my “Victorio Strainer”, makes canning season a breeze! . Which screen attachment did u use? Mine has 4 different sizes.
I also run the stuff through 2 times. My husband cut a handle off and made a drill attachment!!
We call it butternut squash in Kentucky.
Could you do this method for all squash? Winter/summer
Have you ever consider making a sautee or stir fry meal, then WB them? i'm curious if the Amish do that?
Nice try, good video. That many squash, being the size they were, could have given at least 15 pints with the discarded part. That was a lot of product to process.
I peel w/ a veggie peeler, cube & raw pack or hot pack. Then, can puree when opened & ready to use. That way, the only discard will be the seeds & skin.
Blessings.
Where I come from we call it butternut squash I like it as a pasta sauce especially with ravioli!! Thanks
I think you are so brave. I have only pressure canned chunks of butternut squash. I would love to do this with the purée but I am fearful. I love butternut squash! Is it safe to pressure can the puree. And yes I understand you are an awesome rebel😊
You seem to lose a lot of the pumpkin flesh with that gadget. I find that if I just put the pumpkin in the hot water for a little while I can easily peel it with a knife and then cook flesh only. I was so glad to see this video however because I have been wanting to can squash and butternut is my favorite so I will be trying to garden some this year.
Great video. I watch a bunch of your videos and learned a lot about canning. I see you add vinegar to some vegetable recipes and process for 2 hours or don’t add vinegar and process for 3 hours. Why not add vinegar for pumpkin? Was it just preference or a different specific reason? Also we get an abundance of zucchini in our garden each year. How do you recommend we process and can it? I would like to keep them in more whole pieces instead of a purée texture.
Can you peel it before going into the roaster oven?
I know i know i know there are lots of canning books and videos out there,but i sure wish you would write a canning book.
I love butternut squash. Why not let it cool and then just scrape it out? It is really easy. I think it would be easier than you realize. This is such a meaty squash. So sweet and delicious. Love the color it is like eating sunshine.
However, pumpkin sounds good too 😊😊😊
Butternut squash
I think I would just peel after cooked, seems like you lost alot of squash meat. At least it was the 1/2 pint jar. My spaghetti sauce separates like that sometimes. I just light turn the jars until it is blended better, then they are fine. Thank you for sharing!
Great video. Pumpkin bread? I only use my butternut squash for soup. Would really appreciate a recipe for pumkin bread or other recipes you use this for. Awesome channel
I follow Ruth ann Zimmermans method. She roasts, scoops out heats up but makes consistancy of appke sauce. Then she pressure cans at 55 min.i realize you are water bath canning. I use this for soup adding onions and garlic.
Could you roast the squash and then just peel the skin and emulsion blend?
What's the roaster called ? And size
No need to put it in a smaller jar. Put it in the fridge. And cook something with it next day.
Has RUclips stop letting host answer questions because I never get a notification of any sort that my questions have been answered
We rerun the pulp, it has more meat in it.
In Australia we call it butternut pumpkin , that’s a shocking wast you would have been better peeling it then mashing it 🥲🥲
I am curious why wouldn't you peel the squash prior to roasting? It seems like a lot of work for what you got? I am confused, seems like a small amount for how much squash you had.
You are throwing out the best part of the pumpkin... pumpkin is pulp.. make pumpkin pie.. don't waste any of it..its all eatable
We call that butternut squash. Regardless, you call them pumpkin. What do you call pumpkins, like the pie fruit or what you carve for Jack o lanterns? 🙂
I have canned pumpkin I would have never wasted the best part of the pumpkin for you you need to. And put it in the jars after draining the pumpkin I left it sive. You took a lot of the nutrition of a pumpkin and basically juiced the squash. When does juicing ever produce a thick puree? Just an opinion.
Hey Girls , lets invent a Stationary Bike to hook up to the Cranker, why not get exercise in the legs while we crank out the puree.
It looks soupy
i think will be easier to peel the skin from the squash..is not that hard really...easier than all the process u just did.
that would not have happened had you not taken your bath water past the shoulder of the jars as many Amanish and Minonies do in their waternath canning.
It IS a Squash, not a pumpkin.
I bake mine whole. Seeds and peals, not cut. Then cool. Then cut and scoop, etc. Puree version. I rarely add anything to mine. But i have not canned it.
They are actually from the same species. Cucurbita moschata includes pumpkin and squash including butternut. Either way, I have grown them all and then some but I still keep coming back to the butternut as my favorite. It really is just a great all rounder and stores really well. I am thinking of trying the honey nut as I hear they are a little smaller than the Waltham variety.
It looks to me like you are actually juicing the gourd. It's flowing down like thick water. I would just peel the gourd when it is cool enough to handle. You are losing a lot of fiber and goodness doing it the way you are. Since pumpkins have so many nutrients in them I would just keep the juice you have made with the broth on the shelf. It would be fantastic medicine to give someone is isn't feeling well enough to eat.🙂
Put a towel on the bottom next time I watch a Russian lady and she always puts a towel down
I In California that is a butternut squash. I’ve always appreciated what you been doing. The Amish have been doing this for years.
NorCal here! I love this channel and fully support how the Amish have been living and canning. I got a free winter squash last year from a friends garden and made and pressure canned 8 quarts of squash soup in my own chicken bone broth. It makes a delicious side dish or wonderfully adds into a jar of chili that I’m heating up, or just drop a quart of canned chicken thighs into a pot of warming squash soup and add a few fresh herbs on top. Yum!
Butternut makes a better pie than regular pumpkin. I roast halves oiled face down on a baking sheet pan in the oven. Helps drive off excess moisture. I cut in strips and use the fish filet method to remove the skin when cool enough to handle.
Butternut squash in my neck of the woods. I grow them prolifically. They are very easy to grow.
Thank you for another informative video! I can't wait to try this. Hope you are working on that WB book!
GOD what a woman.
I save my seeds for next year, the American Indians use to plant corn and squash together, the corn rises above and then squash keeps the ground from dying out , weeds in control , utilizes empty space between corn
Wonderful hint
.. thankyou