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| Hello, I have been reading the Harvest forum for awhile, with particular interest in canning. I have a large batch of zucchini rampini (heirloom Italian zucchini, in the winter form.)It needs to move out of the guest bathroom bathtub very soon. I have looked at the National Center for Food Preparation and at the directions for pressure canning pumpkin and winter squash. If I cube the squash, does the particular type of winter squash matter? Thanks for the help. Patty from Yorktown |
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| No it makes no difference which winter squash you use. The guidelines apply to all WS varieties. Dave |
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- Posted by yorktownpatty (My Page) on Sun, Jan 27, 13 at 21:59
| Thanks for the quick and positive answer. Now all I have to do is decide if this is a wise choice or just make a lot of soup. Patty from Yorktown |
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| Can it in chunks and then make soup out of it later at needed. Dave |
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- Posted by yorktownpatty (My Page) on Tue, Feb 5, 13 at 18:11
| Well I ran a trial load of squash chunks in the pressure canner. I thought I had enough to fill 7 quart jars, but some of the pieces would have been too small, so I did 5 quarts. Next time I will cut up more squash. In any event it was a lot of work and I think I will see how long the squash will last in the bathtub or freeze it. 90 minutes of babysitting the pressure canner is a long time. Thanks for the help. Patty from Yorktown |
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