You can preserve your butternut squash by curing, freezing, canning, or dehydrating. When you’re ready to eat preserved butternut squash, you can prepare it the same way you would fresh squash, such as in butternut squash soups, stews, or any other butternut squash recipes.
Winter Squash (Pie Pumpkins, Acorn, Banana, Buttercup, Butternut, Golden Delicious, or Hubbard)
Select winter squash with a hard rind and mature pulp for canning. Start by washing the squash and removing any seeds. Cut the squash into 1-inch (2.5 cm) slices, peel, and cut the flesh into 1-inch (2.5 cm) cubes. Add the cubes to a saucepot of boiling water and boil for 2 minutes.
Note: Spaghetti squash flesh will not stay cubed when heated and thus should be frozen and not canned (see “Freezing Procedure” above).
After the squash has been boiled for 2 minutes, pack hot cubes into hot jars, leaving 1 inch (2.5 cm) of headspace. Fill the jar to within 1 inch (2.5 cm) from the top with the boiling cooking liquid. Use a bubble freer or plastic knife to remove air bubbles from around the sides of the jar. Wipe the rim of the jar with a moist paper towel. Place a lid on the jar and screw on a ring to just fingertip tight. Cubed squash is a low-acid food and therefore can only be processed safely in a pressure canner. The tables below show required process times for a dial-gauge and weighted-gauge pressure canner at different altitudes.
To Process in a Boiling Water Canner
Preheat canner filled halfway with water to 180°F (82°C). Load sealed jars onto the canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add water, if needed to 1 inch (2.5 cm) above jars and cover. When water boils vigorously, lower heat to maintain a gentle boil and process jars of the product for the time given in the recipe. After processing is complete, set canner off heat and remove canner lid. Wait 5 minutes before removing jars from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface.
Canned Butternut Squash | Pressure Canning | Filling Pantry Shelves
FAQ
What is the best way to preserve butternut squash?
Can butternut squash be stored for a year?
Is it better to freeze or can butternut squash?
How do you preserve squash for a long time?
How to preserve butternut squash?
Food preservation articles don’t always detail the fantastic ways to preserve butternut squash and other types of winter squash. When the coldest parts of winter come, it is better to have a stock supply of preserved fruits and veggies to keep bellies warm and bodies fueled.
Can one eat butternut squash on a low residue diet?
Moranga is allowed, being served in the form of puree or broth. Other vegetables that can be consumed in the same way are: carrots, chayote, potatoes. And fruits just banana or apple without skin.
Can butternut squash be stored in the fridge?
If you guess the refrigerator, you’re on the right track. The ideal location for preserving butternut squash is in your fridge. It’s also ideal to preserve yellow squash. Don’t overcrowd them, or you will restrict airflow and encourage bacteria growth. Also, try not to store them near apples or other fruits that emit ethylene gases.
How long does butternut squash last?
Raw butternut squash can last for months with proper storage. You can preserve your butternut squash by curing, freezing, canning, or dehydrating. When you’re ready to eat preserved butternut squash, you can prepare it the same way you would fresh squash, such as in butternut squash soups, stews, or any other butternut squash recipes.