Canned squash - quality?
I normally just store butternut squashes as-us, but my butternut squash has succumbed to SVB with only a couple of fruits fully mature; the rest of skins which aren't hard enough to survive cool storage long. I have a garden cart load full that I need to preserve very soon.
In the past I have frozen butternut puree, but freezer space is at a premium right now and I'm going to have to fine room for a half of pork in a couple of months. Plus cubes of butternut would be a nice addition to soups, so I'm thinking of pressure canning the cubes per the Ball recipe.
I would like some feedback on how the end product turns out months later. Is it watery? And is there any firmness left in the cubes after that long processing time?