PRESERVING BUTTERNUT SQUASH It's the time of year for delicious pumpkin recipes. Instead of using pumpkin for all your festive dishes try substituting butternut squash. I first discovered its use when an Amish neighbor suggested it for pie filling. It grows abundantly and has a mellow delicate flavor. Here is a way to preserve butternut squash (or pumpkin) for your pantry shelves. Like the Amish, I prefer to can the squash because they are easier to cut, clean, and have less seeds than pumpkins. ~ Cut the fresh squash in half and place in oven at 300 degrees for several hours. I try to do this on a day I am using the oven for roasting or baking other foods. Prick the squash with a fork to check for softness. Remove from oven. The squash is ready to be canned.
~ When the squash is still hot, take an ice cream scoop and spoon out the fruity flesh into 1 cup jelly jars or 2 cup pint jars. I prefer the jelly jars since most of my recipes call for 1 cup of pumpkin. This eliminates leaving jars half empty in the fridge weeks later. ~ Pack squash into jars with about a 1/2 inch space from the top of rim. ~ For a tight seal, wipe the rim of the jar before putting on the lid. It is important to keep utensils clean to avoid contamination and spoiling. ~ Once the jars are filled and the lids are on, place them into a canning pot filled with hot water. Bring water to boil and process for 20 minutes. Remove jars from water and let cool. Check to make sure they are sealed before placing on pantry shelf. If in doubt, put jar in the refrigerator and use within a week. This method is easy, cheaper, and tastes better than Libby's pumpkin preserve.
Next post we'll learn how to use this squash for pie filling!
Sally
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