Has anyone canned winter squash.. the canning book says to freeze it,but Iam emptying my freezer for the new year.

-- doris richards (dorisquilts@webtv.net), October 28, 1999

Answers

Last year I canned all my pumkins and winter squash. Just baked them in the oven till tender. Then i pureed them and put hot into qt. jars. 15 lbs pressure for 90 min. The canning books tell you not to because they say the squash is to dense. But i have had good luck. And you can buy the stuff out of the stores. well good luck linda

-- Linda Hess (hesscat@cot.net), October 28, 1999.

WInter squash are very easy to keep without freezing or canning. Simply place in a cool dry place and they will keep for several month without any care at all.

-- Marci (ajourend@libby.org), October 29, 1999.

I have canned puree at 15 pounds, 90 minutes. Hot pack it to avoid the density slowing heat penetration problem. You can also add everything except the eggs from your pumpkin pie recipe (Be sure to label it). 15 pounds 90 minutes for cubed pumpkin or squash. Can also be pickled (sweet/sour) and is very good dehydrated.

-- Kendy Sawyer (sweetfire@grove.net), October 30, 1999.

I too, have canned winter squash and pumpkin, both in chunks, as was recommended by our local extension service, and pureed after baking or boiling. Do be sure to hot pack and pressure can the puree, 15 lbs pressure and 90 minutes for quarts. I always cook the canned product, so have had no problem. I have a wonderful squash bread recipe that I make into rolls and no one ever knows squash is what gives it a beautiful color and they are wonderful. Even my son who hates squash loves the bread and rolls! If anyone wants it I can post it or email it to them. Good luck!

-- Janice Bullock (Janice12@aol.com), January 10, 2000.

Janice

We are homesteaders in Ohio. I am a bread baker and would love to give the squash bread a try. I have squash in the jars in the fruit cupboard. My email is real, or you can post the recipe here.

-- homestead2 (homestead@monroecty.net), January 10, 2000.

Yes please post it here. Thanks

-- Daryll (twincrk@hotmail.com), January 10, 2000.

Squash Bread Recipe: Very easy and adds nutrients to your breads:

1 pkg dry yeast (I use bulk, which I keep frozen, so I use about 1TLBS) 2 TBLS warm water 1 cup mashed cooked squash or pumpkin 1/3 c. lukewarm milk 1/4 c. softened butter, margarine or shortening 1 egg 3 TBLS brown sugar 1/4 teas. salt 3-3 1/2 C. flour

In a small bowl, dissolve yeast in water. In a larger mixing bowl, combine squash,milk, butter, egg, brown sugar and salt. Mix well. Then add yeast and 1-1/2 c. of the flour, mixing well. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic as with regular dough. Plaace in greased bowl, cover and rise in warm place until doubled. Punch down, make into rolls or a large loaf of bread. Can be baked as a loaf like french bread or in traditional pan, greased. Cover and let rise again until nearly doubled, then bake in 350 oven for 20-27 minutes. I grease the top after baking to keep it soft. Yummy and a good way to get family members to eat the squash.

-- Janice Bullock (Janice12@aol.com), January 11, 2000.