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Canning and Preserving Squash Varieties
Courtesy of net_efkt It’ll be just like an old country winter if you’re eating your own canned squash. Nothing says homegrown comfort like a pumpkin soup made out of canned pumpkin. While you should probably freeze or dry summer squashes, canned winter squash is a great way to get the most out of your harvest. Even though you can store winter squash varieties whole for months in dry, well ventilated conditions, that’s not really an option for people without a lot of space. Canning squash is great because it saves space and keeps wonderful ingredients right within reach in your kitchen. Canning squash is very easy, even for a beginner. Like all vegetables, squash and pumpkins should be canned only with a pressure canner. After you’ve got your supplies ready, simply wash and seed your squash or pumpkin. Then, cut it into one-inch strips and remove the peel. Cut the remaining flesh into 1-inch square cubes. Boil the cubes in water for two minutes. While they’re still hot, pack the cubes loosely into hot, clean jars and cover them with boiling water. You need to leave about 1-inch of space at the top of the jars. Then, put on the lid and follow your pressure canners instructions. Typically, you’ll use 10 pounds pressure and leave pint jars in for an hour. If you’re doing quarts, you can expect around an hour and a half. Again, it’s important to follow your own pressure canners instructions. There are a few tips you need to know about this canning process. It is important never to mash or puree the squash you’re canning. Also, small pumpkins work much better than large ones for this kind of preservation. Canned squash stays good for at least a year, so you might want to do a lot at one time. Trust me, this stuff can go fast with all the holidays between canning time and your next harvest!
Courtesy of Muffet Now that you know how to can pumpkin, you might be wondering what you can do with all those jars! Not only do those festive and colorful jars make great fall gifts, they also make great quick-fix meals that are cheap and delicious. Pumpkin soup is one of those recipes that is better when the vegetable’s natural flavors shine through with very few distracting ingredients. So, canning pumpkin can be a great way to get ready for Thanksgiving far in advance. This side dish can be made in any quantity, and it’s always a hit as a first course even at the fanciest of meals. When you cooked the pumpkin to can it, you already completed the most arduous task in making pumpkin soup. You’ve already peeled and seeded the pumpkin, and it’s already cooked. Now all you really need to do is add a little more liquid, puree it, and heat it up. Some people like thicker soups, others like it smooth and thin, so puree the pumpkin cubes first, then add chicken stock and milk until you like the consistency. You can add spices if you like, but it’s quite acceptable with just a little salt. There are also a lot of fancy pumpkin soup recipes out there, if you’re feeling a little more confident in the kitchen. If canning pumpkin seems like a chore to you, imagine all the time you won’t be canning squash around the holidays when you’re really stressed! There are many, many squash varieties in the Americas. Here in the US, though, we separate squash into two categories: Winter and Summer. Summer squashes, which are harvested while still tender, include scallop squash, yellow crookneck squash, and zucchini. Summer squashes should not be canned. Winter squashes, which are harvested when the skin of the squash is tough, are a much more diverse group. These squashes are easily identified by their hard rind and include acorn squash, butternut squash, hubbard squash, and spaghetti squash. Whichever winter squash varieties you grow, you can be sure that you’ll have a use for them come canning time.
Courtesy of Muffet Preserving food is an ancient and necessary art. While we now have the option of freezing our food, the freezer is a limited space. Canning might seem difficult at first, and the initial investment is somewhat expensive, but the long-term savings definitely make canning the way to go. Most of the risk involved with canning squash is avoided by using a pressure canner, because the spores of the dangerous Clostridium botulinum bacteria die at temperatures above 240˚ F. If you make sure to follow the instructions and check the lids to make sure they’re sealed, there is minimal risk involved in canning. If you’re committed to living frugally and sustainably, canning is an art to look into. Canning and preserving are historical technologies still useful in our modern world. Looking into your own cabinet and seeing rows of your own canned harvest is like no other feeling in the world, and I strongly encourage you to give it a try. Canning Squash to Frugal Living Canning Squash to Canning Food
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