Pressure Canned Blue Hubbard Squash
Equipment
- canning jars 7 quart or 14 pint jars
- jar lifter tongs
- canning funnel
- non-metallic bubble remover (plastic knife, wood skewer, or chopstick)
- clean cloths for wiping rims
- large pot for boiling if using boil method for par-cooking or
Ingredients
- 20-25 lbs Blue Hubbard squash
- Boiling water enough to cover jars
Instructions
- Prepare the Squash: Wash squash. Cut into large chunks (remove seeds and tough strings). Peel (or par-cook to peel—see options below). Cube into 1-inch pieces.
- Cook the Chunks (Hot Pack Method - Choose One Method Below):
- - Boil Method (Recommended): In a large pot, cover large chunks with warm water. Bring to boil; simmer 2 minutes until heated through but firm (not soft). Drain.
- - Instant Pot Method: Chunk squash on trivet with 1 cup water. High pressure 1 minute; quick release. Drain and cool slightly.
- Prepare Canner: Fill pressure canner with 2-3 inches water (per your canner's manual). Heat to simmer. Sterilize jars in boiling water or dishwasher.
- Pack Jars: Pack hot chunks loosely into hot jars, leaving 1-inch headspace. Ladle boiling water over, maintaining 1-inch headspace. Remove air bubbles with a non-metallic tool (like a chopstick). Wipe rims clean. Apply lids and bands fingertip-tight.
- Process: For dial-gauge canner: 11 PSI (adjust for altitude). For weighted: 10 PSI. Pints: 55 minutes. Quarts: 90 minutes. Start timing once pressure is reached.
- Cool Down: Turn off heat. Let pressure drop naturally (no quick release or jiggling the weight)—this takes 30-60+ minutes until the gauge reads zero and locks disengage easily. Do not force-cool. Once at zero, you can leave the lid in place and let it sit undisturbed in the canner for an additional hour (helps prevent siphoning/spillage). Then, carefully lift jars out using a jar lifter and place on a towel-lined surface to cool 12-24 hours.
- Store: Check seals after cooling (lids should not flex). Remove bands, wipe jars, label ("Blue Hubbard Squash, 9/2023"), and store in cool, dark place. Use within 1 year for best quality. Refrigerate after opening.
Video
Notes
- Always test your canner gauge annually. If seals fail, refrigerate and use within a week.
- Drafty spots or cold counters can shock jars—towel to the rescue!
- Safety first: Consult USDA Complete Guide to Home Canning for altitude adjustments.
Servings: 7 quarts
