Winter Squash

RECOMMENDED VARIETIES

 

Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti are recommended for freezing.

 

TYPES OF WINTER SQUASH

 

Acorn squash

is round and dark green or orange on the outside. It is ideal for baking and goes well with sweet, nutty or spicy stuffing.

Buttercup squash

has a hard shell turban-like shape and sweeter than other varieties. It can be baked, steamed and a substitute for sweet potato.

Butternut squash

is pear-shaped and a creamy yellow to tan color. It is perfect for mashing.

Hubbard squash

grows very large and is often sold cut into pieces. After cooking, it mashes well and

can be used in breads, muffins, pancakes, or soups.

Spaghetti squash

is oblong and a creamy yellow on the outside. The inside is stringy and mild flavored. It can be served like pasta.

 

HOW TO PRESERVE

 

FREEZING WINTER SQUASH

Scrub and cut squash into cooking-size pieces and remove seeds. Cook until soft in boiling water, in steam, or in a pressure cooker, or bake in an oven until soft. Remove pulp from rind and mash (do not mash spaghetti squash; leave it in strings). Cool quickly by putting pan with squash in cold water and stir occasionally to speed cooling. Put cooled squash in freezer con-tainers leaving ½ inch headspace. Seal, label, date and freeze. Use frozen squash within 8 to 12 months for best quality.  For spaghetti squash, mashing the cooked pulp is not necessary. Do not freeze more than one quart (2 to 3 pounds) of food per cubic foot of freezer capacity per day.  One cubic foot will hold 30 quarts of food.

 

CANNING WINTER SQUASH

PRESSURE CANNING IS THE ONLY SAFE METHOD FOR CANNING WINTER SQUASH due to its low acid content. Scrub squash, remove seeds, cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Add to a saucepan of boiling water and boil 2 minutes. Caution: do not mash or puree. Fill clean canning jars with cubes, leaving 1 inch of headspace. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles and wipe jar rims. Seal, label and process using the recommended general pressure canner directions and process times

 

 

REPROCESSING

If after 12 to 24 hours the lid is unsealed, replace the jar if defective, use a new lid and a screw band, and REPROCESS. Dump out the squash and liquid into a pan, reheat until boiling, and fill hot jars with squash and liquid, leaving 1 inch headspace.

Recommended process time for Winter Squash in a weighted-gauge pressure canner.

                                                                                                                                               Canner Pressure (PSI*) at Altitudes of

Style of Pack                          Jar Size                         Process Time                                 0 - 1,000 ft                     Above 1,000 ft

       HOT                           Pints                           55 min                                    10 lb                           15 lb
                                         Quarts                           90                                          10                                15

 

 

Canning Butternut Soup Base with Chicken Stock

 

Pressure Canning Winter Squash - Butternut Soup Base

The flavors of winter squash are some of my favorite and during the winter season I can't wait to bake up a batch of butternut.

 

Here is a Butternut soup base that basically is the squash with spices and for the liquid using a vegetable, chicken or beef stock or broth.

This recipe makes 7 quarts.

Squash Soup Base
7 lbs butternut squash
4 - 5 cups chicken stock

Procedure: Peel (I used a veggie peeler), cut lengthwise, remove seeds, cut into 1-inch wide slices. Then cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill hot jars with cubes and then add chicken stock, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and put into pressure canner. Process at 11lbs of pressure for 90 minutes for dial gauge canner and 10lbs for weighted gauge canner.

Note: If you are planning on doing the recipe in pints you will process in the pressure canner for 55 minutes.

Pumpkins and Winter Squash

Selecting, Preparing and Canning Winter Vegetables   Pumpkins and 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 2¼ pounds per quart. Quality: Pumpkins and 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. Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. For why we say not to mash or puree the squash, read more about the caution. 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 jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. For making pies, drain jars and strain or sieve cubes. Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot Pints 55 min 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14 Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot Pints 55 min 10 lb 15 lb Quarts 90 10 15   Home Preserving Pumpkins Pumpkins offer far more than a door-stop at Halloween. This season is also the prime time to find and use sugar or pie pumpkins, the best for cooking and baking. Pumpkin seeds from any pumpkin can also be dried and roasted.  Freezing Pumpkins Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture (not stringy or dry). Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally (So Easy to Preserve, 2006). Pack into rigid containers leaving headspace, and freeze. Drying Pumpkin and Pumpkin Seeds Wash, peel, and remove fibers and seeds from pumpkin (or Hubbard squash) flesh. Cut into small, thin strips no more than one-inch wide by 1/8-inch thick. Blanch strips over steam for 3 minutes and dip briefly in cold water to stop the blanching action. There is no need to cool to room temperature prior to drying. Drain excess moisture. Dry the strips in an electric dehydrator until brittle. Pumpkin also makes excellent dried vegetable leather. Purée cooked pumpkin and strain. Add honey and spices, and then dry on a home food dehydrator tray. http://www.homefoodpreservation.com/how/dry/veg_leathers.html. Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in an electric dehydrator at 115-120°F for 1 to 2 hours, or in an oven on a very low, warm temperature only, for 3 to 4 hours. Stir them frequently to avoid scorching. Dried seeds should not be stored with any moisture left in them.  To roast the seeds, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for 10 to 15 minutes. Pickling Pumpkin Pumpkin can be used in pickled recipes such as salsas, chutneys, and relishes; however, your recipes for these must be treated as fresh prepared foods and kept refrigerated. We do not have tested recipes and procedures to recommend for safely canning these types of products by either the boiling water or pressure canning method. Pumpkin Preserves Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. A jam or sweetened preserve would have to have enough sugar and/or added acid to be treated safely without concerns about botulism. A certain acidity level is also required to cause the pectin molecule to form a gel structure. The USDA and Georgia Cooperative Extension currently do not have any tested recipes to recommend for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter) and storing them at room temperature. These pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Refer to http://www.homefoodpreservation.com/publications/uga/pumpkin_butter.html for more information. Think Safety Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. Use excellent sanitation in handling the fresh or preserved pumpkin. Do not let cut pumpkin sit out at room temperature for more than 2 hours during preparation prior to preserving. We have no properly researched procedures to recommend for home canning of pumpkin butters or pickled pumpkin products such as salsas, chutneys and relishes; recipes you try should be served immediately or stored under refrigeration at all times.

Yes! Canning in the Winter Months...so rewarding, Cranberries

The farmers markets have closed down, and the roadside produce stands are closed up for the winter, doesn’t mean we have to pack away our canning jars and declare the season over. There are still plenty of fun preserving projects to be savored during the darker months of the year.

Canning from November to May is more enjoyable than during the hectic summer months. The pressure to put up the summer's season’s bounty before it spoils can take the fun out of it. In winter you can choose your recipes with leisure without fear of fruit over-ripening.

Cranberries will be in stores and you can get ready to simmer up a few batches of cranberry sauce.

Home preserving enthusiast Marisa of Food in Jars proclaims:

“No matter the season, there’s always something to make and can. In the fall there are so many lovely apples and pears to be turned into sauces, butters and chutneys, as well as all matter of cruciferous vegetables that makes for amazing pickling. By the time their season is over, the winter citrus has arrived, perfect for those tart marmalades and curds. Before you know it, the rhubarb is bursting forth and with it, spring!”
 

Onto some inspiration for your winter canning. Those sweet onions and young beets are a tad more robust than July’s delicate raspberry. They’ll hold in a cool, dark place if you want to put off canning for another weekend.  Home preserves make mighty fine gifts for the holidays.

Apple-Cranberry Jam

8 cups of peeled and diced apple (approximately 5-6 large apples, 1/2 inch dice. Use a softer apple like a Golden Delicious. Firm apples won’t cook down as well.)
4 cups of whole cranberries
6 cups sugar
1 cup water
2 lemons, zested and juiced

Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.
Add the lemon zest and juice and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won’t need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).
Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.
Makes 4 1/2 – 5 pints.



Whole Berry Cranberry Sauce

You will need:

4 cups granulated sugar
4 cups water
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange, optional
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.) LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

                       

 

Cranberry Ketchup

 

Makes about 8 (8 oz) half pints

Cranberries yield a uniquely delicious sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes.

View Half Recipe

You will need:

11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

Choosing to Preserve the Harvest - Canning 101

Cooking with vegetables fresh from my garden brought me so much joy.  The rewards of the summer’s hard work would end with the first cold snap. But did it have to? Why should I spend the winter using inferior canned tomatoes when I could enjoy my own home grown tomatoes? Canning was the answer, and a guide to canning food would be very helpful for all undertaking this pursuit.
The prospect of home canning can be intimidating. I learned as a child at my grandmother’s side and watching my mother make her own jams and jellies.

Follow along with me and we will venture into canning and preserving for sustainable living,  You too can tread fearlessly into home canning.

Choosing to Preserve the Harvest

People choose home canning for many reasons. Memories of families getting together when their favorite fruit ripened and working in a steamy kitchen are enough to bring some folks back year after year. Others seek to reap the fruit of their labors long out of season, every jar of pickles stretching summer’s bounty a little further. Many appreciate that home canning is environmentally friendly in a tangible way: glass jars can be reused for years, a bumper crop that would spoil before it can be consumed doesn’t go to waste, peels become compost, and fuel is not used to transport goods from farm to factory to table.

Choosing and preparing the produce yourself gives you control over the use of pesticides, sodium, sugars or potential allergens. Still others choose to home can to provide healthy food for their families. Homegrown vegetables are higher in nutrients than their commercially grown counterparts, and home canning means nutritious vegetables can be preserved at the height of their freshness without chemical preservatives.

Beginning the Canning Process

Home canning is a good idea for so many reasons, the only real question is how to go about it?
The good news is that many great (and free) resources are available for beginners. Your local cooperative extension system is a great source of information. Many have books and websites covering all the basics, including recipes and canning guides.

Several recipe books also are available, the “Ball Blue Book” being a perennial favorite. Ball also offers tutorials, instructional video, and step-by-step recipes on its website, FreshPreserving.com.

Acidity is Everything

Whatever resource you choose to guide you, the bottom line is this: The golden rule of canning is “acidity is everything.”
“Foods that do not have acid require pressure canning. These are foods such as green beans, peas, corn, potatoes and many others,” Weese says. “When you place food with no acid in a jar and seal it with a vacuum, you have created a great place for Clostridium botulinum to grow. This organism, when placed in the vacuum environment, can start growing and create the deadly botulinum toxin, which causes an illness known as botulism. If a person consumes even a small amount of this toxin it can result in death.”
The natural acidity found in some fruits and vinegar provides an inhospitable environment for botulism-causing microorganisms. Foods without this acidity must be processed at a temperature that cannot be reached in a boiling water bath, and so a pressure canner must be used.

Food Spoilage

The causes of food spoilage are constant: loss of moisture, enzyme activity, exposure to oxygen and microorganisms. The process of canning slows the activity of spoilage enzymes, creates a vacuum that seals in moisture and keeps oxygen out, and prevents growth of undesirable microorganisms like mold, yeast and bacteria. Choosing fresh produce and cleaning it thoroughly also is important because micro-
organisms live on the surface and can spread in bruised or insect-damaged fruits and vegetables.
Weese recommends jams, jellies or pickles for the beginner because the recipes are simple and forgiving. In that light, we’ll go step-by-step through a simple Apple Jelly recipe that is as delicious as a glaze for pork loin as it is spread on English muffins.

Pressure Canning

Pressure canning can be a little intimidating for folks unfamiliar with a pressure cooker. When I first began canning, I would only approach my pressure canner using a pot lid as a riot shield. (Later, through a Google search, I learned that the pressure-regulating weight on my particular model is supposed to rock “more aggressively” than other models; at the time, though, I was convinced I was going to be killed in a tragic green bean accident.)
You also will need jars with two-piece self-sealing lids in an appropriate size for the type of food you are preparing. (Do you really need a half gallon of jelly?)
Remember that bands and jars can be reused (as long as the rings are free of rust and the jars are free of scratches or chips), but the lids cannot. You must use a new lid every time to achieve a good seal. You also will need a plastic spoon, a ladle and a funnel. Other inexpensive canning tools are available to make the job easier and safer. Jar lifters, headspace tools and magnetic lid lifters will keep your fingers out of trouble and can be found wherever canning supplies are sold.

The options for preserving your late-summer harvest are many. The experience is priceless, and the possibilities are endless!