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Preserving Winter Squash and Pumpkin

Source: University of Wisconsin

Winter squash include the acorn squash, hubbard, butternut, buttercup and similar hard-skinned varieties with deep yellow flesh.

Let winter squash develop on the vine until fully ripe. The rind should be very hard and unpierceable with a fingernail. The seeds are also hard, but you discard them when you prepare the squash. Handle winter squash differently from summer squash because of its hard skin.

Cut the smaller squashes in half, scoop the seeds out and bake the squash with the cut side down. Put a little water in the bottom of the pan to prevent drying of the flesh during baking. This steams and makes squash tender. It will take 45 minutes to an hour to cook the squash in a 375 degree oven. Cut larger squashes into pieces and bake the same way.

You can also steam larger winter squashes or cook them in water.

Because of its high water content, baking is the best way to cook pumpkin.

Squash and pumpkin can be frozen.

Do not can mashed squash or pumpkin. If you want to can squash, peel it and cut into uniform one-inch cubes. Cover cubes with water, bring to a boil, boil for 2 minutes then pack hot in clean jars. Add salt if desired and cover with hot cooking liquid, leaving one inch headspace and seal with properly prepared lids. Process in a dial gauge pressure canner at 11 to 13 pounds pressure, 55 minutes for pints and 90 minutes for quarts. In a weighted gauge pressure canner process at 10 or 15 pounds, 55 minutes for pints and 90 minutes for quarts. The correct amount of pressure is determined by the altitude.

If you have further questions, contact your county office of the NDSU Extension Service for additional information on preserving winter squash and pumpkin.

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