Use firm, mature squash. Wash squash, 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.

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.

1. Preparation - Syrup Pack is preferred for apples to be used for uncooked desserts or fruit cocktail. A sugar or dry pack is good for pie making. Select full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths, large ones into sixteenths.

2. Syrup Pack - Use cold 40 percent syrup. To prevent browning, add 1/2 teaspoon (1500 mg) ascorbic acid to each quart of syrup. Slice apples directly into syrup in container starting with 1/2 cup syrup to a pint container. Press fruit down in containers and add enough syrup to cover. Leave headspace.. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.

3. Sugar Pack - To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid in 3 tablespoons water. Sprinkle over the fruit. Or, apple slices can be steam blanched for 11/2 to 2 minutes.

4.Mix 1/2 cup sugar with 1 quart (1 1/4 pounds) of fruit. Pack apples into containers and press fruit down, leaving headspace. Seal and freeze.

5.Dry Pack - Follow the directions for Sugar Pack, omitting the sugar. Treated apple slices can also be frozen first on a tray and then packed into containers as soon as they are frozen