| CANNING WINTER SQUASH:
Use firm, mature pumpkin. Wash pumpkin, cut in half, remove seeds. Pare and cut into 1-inch cubes. Place in kettle with just enough water to cover. Simmer until tender, about 25 minutes. Press through sieve or food mill. Pack hot in jars, allowing 1 inch head space. DO NOT ADD LIQUID. Adjust lids. Process quarts 90 minutes, pints 55 minutes at 10 pounds pressure.
FREEZING WINTER SQUASH:
Wash, slice, remove seeds and fibrous pith. Steam, boil, or bake until tender. Cool. Remove and discard skin. Mash or puree flesh. Package and freeze.
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