среда, 29 июня 2016 г.

I LOVE the color after canning it! Beautiful!

I LOVE the color after canning it! Beautiful!


I LOVE the color after canning it! Beautiful!


I just adore butternut and acorn squash. My husband… not so much. But, I have some recipes I am going to try on him this year because I grew a butternut squash plant this year and got three good sized squash! Time to cook them before they get soft. I have never canned it before, but I hear the favor is intensified when you do, and that canned butternut makes excellent soup!


I love canned squash of any variety. Just wanted to say that I do not discard my blanching water. I cool it and put it into ice cube trays. It works to add flavor to rice or pasta or even making bread. Just heat the water and dissolve the yeast. Yum.


I love butternut squash. Roast and eat with butter. Chop, boil, drain, eat with butter. Mash and eat with butter. Yum. (I may kinda have a thing for butter too…) This fall I came across several sales for organic butternut squash, so I loaded up. If you have a root cellar, squash will store for up to six months. Not so much on my dining room table. I noticed one was starting to get soft, and although I could eat it for every meal, the hubby prefers it spread out. So I spent my Saturday canning butternut squash.


Winter squash is one of those low-acidity foods that needs to be pressure canned. According to the Ball Canning website, pressure canning foods brings the food temp to 240 degrees, which is needed to prevent bacteria from growing (botulism). Water bath canning only brings the temps to 212, which is fine for high acid foods.


Canning butternut squash is a fairly easy recipe, although the prep takes a while. It was a long Saturday, but a fun day! My friend Ashley of Alaskan Urban Hippie came and helped. The kitchen was full of cubed squash, squash seeds, canning jars, and pressure canners. Always makes for a good day on the homestead! (My chickens are LOVING the squash seeds today!)


Canning Butternut Squash


Seed and peel the butternut squash. Cut into 1 inch cubes and place in large stockpot. (I used my five-gallon pot because we had 7 squash!)


Cover with water and bring to a boil. Boil for two minutes – just long enough to get the squash warm, but not too soft.


Drain and discard the liquid. (I saved mine to water my indoor plants – fertilizer!)


Place the squash in sterilized jars, leaving 1 inch headspace. Pour fresh boiling water over the squash, maintaining the 1 inch headspace. Remove bubbles and adjust water level as necessary.


Wipe the jar rims clean, center lids, and screw on bands to fingertip tight.


Place jars in the pressure canner and lock the lid in place. Leaving the vent open, turn on medium-high heat. Once there is a steady steam venting, allow to vent for 10 minutes.


Close vent and bring to 10 lbs. pressure. (Once 10 lbs is achieved, don’t forget to turn down the heat to maintain 10 lbs.) Can for 55 minutes for pint jars and 90 minutes for quarts.


Remove canner from heat and allow canner to return to zero pressure. Wait another ten minutes and then open the lid. Allow the jars to cool for an additional 10 minutes and then remove from the canner. Place the jars on a towel to avoid breakage caused by sudden temperature changes. Do not disturb the jars for 12 to 24 hours – allowing them to cool and seal. If you have any that didn’t seal after 24 hours, refrigerate and enjoy for dinner soon.


This recipe is not just for butternut squash, but will work with other winter squash too!


And don’t forget to label your jars. The hubby and I canned some salmon a year or two ago and didn’t label it. We knew it was salmon, but totally forgot what year we canned it, so had no idea how old it was. Label with name and date!


One of my jars didn’t seal, so I drained the squash, added some butter (of course) and a little bit of brown sugar, and that was my dinner. Delicious! Ashley is planning on trying her’s as a substitute for pumpkin in some recipes. I’m planning on mashing some of mine and eating it like mashed potatoes. Yum!


I LOVE the color after canning it! Beautiful!


For more on pressure canning safety, check out the Ball Website. I also love the Ball Complete Book of Home Canning – It’s my go to!


How do you use your canned squash? Share your ideas and recipes below!


Original article and pictures take http://idlewildalaska.com/canning-butternut-squash site

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