Michigan State University Extension
Preserving Food Safely - 01600887
10/13/97

### 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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