Michigan State University Extension
Preserving Food Safely - 01600887
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 2-1/4 pounds per quart.
QUALITY: 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.
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 hot jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process.
For making pies, drain jars and strain or sieve cubes.
RECOMMENDED PROCESS TIMES FOR SQUASH IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 55 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 90 11 12 13 14
RECOMMENDED PROCESS TIMES FOR PUMPKIN AND WINTER SQUASH IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1000 ft.
Hot Pints 55 min. 10 lb. 15 lb. Hot Quarts 90 10 15