Canned Spaghetti Squash- Cubed

  

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 2¼ pounds per quart.

Quality: Pumpkins and 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.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash, remove seeds, cut into 1-inch- wide slices, and peel.

3. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. 

4. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

55 min

11 lb

12 lb

13 lb

14 lb

Quarts

90 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

55 min

10 lb

15 lb

Quarts

90 min

10 lb

15 lb

 

Source: National Center for Home Food Preservation




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