To begin canning butternut squash, rinse, peel, and cut it into 1-inch cubes. Next, blanch the chopped butternut squash in boiling water for 2 minutes. Process pint jars for 55 minutes and quart jars for 90 minutes in a pressure canner.
What is the Best Way to Can Butternut Squash?
The best method for canning butternut squash is pressure canning. Butternut squash should be pressure canned since it is a low-acid food (food with a pH greater than 4.6.)
Pressure canning butternut squash requires the use of a pressure canner, canning lids, seals, and a bubble popper for removing air bubbles. Follow tested canning recipes and adhere to the guidelines from the National Center For Home Food Preservation when canning any type of winter squash.
How to Prepare Jars for Canning Butternut Squash
The canning jars needed for butternut squash are half-pint jars or pint jars.
- Inspect canning jars for imperfections, and don’t use any with obvious nicks or dents, as they may not seal properly.
- Prepare canning jars by washing them in hot, soapy water and rinsing them thoroughly.
- Prepare a large pot of boiling water and soak the jars in the boiling water upside down for 10 minutes to sanitize them.
- Keep the jars warm until they are filled.
How to Prepare Butternut Squash for Canning
Follow these steps to prep butternut squash for pressure canning:
- Start by rinsing butternut squash with clean water.
- Use a sharp vegetable peeler to peel the winter squash. The skin can be tough to remove – if a peeler isn’t strong enough, use a sharp knife to carve away the fibrous skin.
- Transfer the butternut squash to a cutting board and remove both ends. Slice each squash in half lengthwise.
- Use a spoon to remove the seeds.
- Dice the butternut squash into 1-inch cubes.
- Blanch the sliced butternut squash in boiling water for two minutes.
- Use a slotted spoon to transfer the butternut squash into a colander and allow it to drain for 2 minutes.
Guide for Pressure Canning Butternut Squash
Once the canning jars are ready and the butternut squash is prepared, follow these directions for processing in a pressure canner:
- Fill the canning jars by placing the cubed butternut squash into the jars, leaving 1-inch headspace.
- Fill the jars with hot water, maintaining the 1-inch headspace.
- Wipe the rims of the jars with a damp cloth before placing the canning lids on the jars. Apply the screw bands and screw until fingertip tight.
- Prepare the pressure canner per the manufacturer’s instructions.
- Lower the jars carefully into the pressure canner using a jar lifter and set them on the canning rack inside.
- Close the lid to the pressure canner and allow it to vent steam for 10 minutes.
- Allow the pressure to build to the recommended PSI per your elevation and canner type:
Pressure per elevation for butternut squash in a dial-gauge pressure canner.
| Altitude (ft) | 0 to 2,000 | 2,001 to 4,000 | 4,001 to 6,000 | 6,001 to 8,000 |
| Pressure (PSI) | 11 lbs | 12 lbs | 13 lbs | 14 lbs |
Pressure per elevation for butternut squash in a weighted-gauge pressure canner.
| Altitude (ft) | 0 – 1000 | 1,001 – 8000 |
| Pressure (PSI) | 10 lbs | 15 lbs |
- Once at the correct pressure, process pint jars for 55 minutes and quart jars for 90 minutes.
- After processing the jars, allow the pressure to reach zero before opening the lid to the canner.
- Allow the jars to sit in the canner for 5 minutes before removing the jars with canning tongs.
- Transfer them to a towel-covered countertop and allow the jars to cool completely for 24 hours before removing the screw bands.
- Check the seals on the canning jars and ensure they do not flex up and down.
- Label sealed jars with the date and contents, and store the canned butternut squash in a cool, dry place.
Is Canning Liquid Required for Butternut Squash?
Yes, canning liquid is required for canning butternut squash. Plain hot water is recommended as the canning liquid for winter squash.
How Long Does it Take to Can Butternut Squash?
The processing time in a pressure canner for pint jars is 55 minutes and 90 minutes for quart jars.
The total time it takes for home canning butternut squash is less than 2 hours from start to finish. It takes roughly 20 minutes of prep time, which includes blanching. Cooling the jars will take 12-24 hours.
Can You Pressure Can Pureed Butternut Squash?
No – the USDA doesn’t recommend canning pureed butternut squash. Do not puree butternut squash before placing it in the canning jars.
Butternut squash puree and pumpkin puree are too thick to allow proper heat penetration to the middle of the jars. which can allow potentially harmful bacteria such as botulism to survive.
Can You Can Butternut Squash Soup?
No. Soup made with butternut squash, cauliflower, or broccoli cannot be safely canned at home.
Freeze butternut squash soup in vacuum-seal bags or airtight freezer containers instead.
Can Butternut Squash Be Water Bath Canned?
No. Butternut squash should not be water bath canned because it is a low-acid veggie. Pressure canning is the only method that reaches a high enough temperature for safe food preservation of low-acid foods.
Can You Raw Pack Butternut Squash for Canning?
It is possible to raw pack butternut squash but blanching for two minutes in boiling water yields a better result.
Hot-packing allows more squash to be fitted into Mason jars and has a better texture than raw-packing.
Do You Have to Blanch Butternut Squash Before Canning It?
For the best results, blanch butternut squash cubes in boiling water for two minutes before canning.
Avoid blanching the squash for more than two minutes, as the additional time can negatively impact the texture.
Shelf Life and Storage of Canned Butternut Squash
Canned butternut squash has a shelf life of 12 to 18 months. It may be stored at room temperature, but once opened, store containers in the refrigerator and consume the contents within 3 to 4 days.