Canning Butternut Squash - Healthy Canning
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Canning Butternut Squash - Healthy Canning
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Canning Butternut Squash - Healthy Canning
Recipe
Ingredients:
- Butternut squash
- Canning jars
- Boiling water
- Lemon juice
Instructions:
- Start by washing and peeling the butternut squash.
- Cut the squash into small cubes or slices, removing the seeds and fibrous strands.
- Prepare your canning jars by sterilizing them in boiling water.
- Fill the jars with the cubed or sliced butternut squash, leaving about an inch of headspace.
- For each quart-sized jar, add 1 tablespoon of lemon juice to ensure proper acidity.
- Seal the jars with lids and rings, making sure they are airtight.
- Place the filled jars in a canner with enough boiling water to cover them by at least 1 inch.
- Process the jars in a boiling water bath for about 90 minutes.
- After processing, carefully remove the jars from the canner and let them cool completely.
- Check the seals to make sure they are tight and store the jars in a cool, dark place.
How to Prepare:
Butternut squash is a versatile vegetable that can be used in various dishes. It can be roasted, pureed, or used in soups, stews, and casseroles. To prepare canned butternut squash, simply open a jar and use it as you would fresh squash. It saves time and effort in the kitchen, especially during the off-season when fresh butternut squash is not readily available.
Preparation Time:
The preparation time for canning butternut squash can vary depending on the quantity being processed. It typically takes about 2-3 hours to wash, peel, cut, pack, and process the squash in jars. Additional time may be needed for sterilizing the jars and cooling them after the canning process.
Servings:
The number of servings will depend on the size of the butternut squash used and the portion desired for a meal. On average, one medium-sized butternut squash can yield approximately 4-6 servings.
Nutrition Facts:
Canned butternut squash retains its nutritional value, offering essential vitamins and minerals. It is a good source of vitamin A, vitamin C, potassium, and fiber. The exact nutritional content may vary slightly depending on the recipe and canning process.
Tips:
- Choose firm, ripe butternut squash for canning to ensure quality and flavor.
- Follow proper canning techniques, including sterilizing the jars and processing them in a boiling water bath.
- Label the jars with the date of canning to track freshness.
- Store the canned butternut squash in a cool, dark place, such as a pantry or cellar.
- Inspect the jars before consuming the canned squash. If there is any sign of spoilage or a broken seal, discard the contents.
- Experiment with different spices and herbs to customize the flavor of the canned squash.
FAQs:
Q: Can canned butternut squash be frozen instead of canned?
A: Yes, butternut squash can be successfully frozen instead of canned. Peel, seed, and cut the squash into cubes before blanching them in boiling water for a few minutes. After blanching, drain and cool the cubes before transferring them to airtight freezer bags or containers. Frozen butternut squash can be stored for up to 12 months in the freezer.
Q: Can I can butternut squash soup?
A: Yes, butternut squash soup can be canned using proper canning techniques. However, it is essential to follow a tested recipe to ensure safe canning practices. The soup should be heated to a boiling point before being added to the jars. The processing time may vary depending on the density and ingredients of the soup.
Q: Can I use canned butternut squash for baking?
A: Yes, canned butternut squash can be used in baking. It can be pureed and substituted for fresh squash in recipes for pies, bread, muffins, and cakes. Canned squash adds convenience and moisture to baked goods, resulting in deliciously moist and flavorful treats.
