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–+ servings
Three mason jars filled with cubed butternut squash and clear canning liquid are sealed with metal lids on a countertop. The jars show the finished result of canning butternut squash for pantry storage.

Canning Butternut Squash

This easy canning butternut squash recipe turns your fall harvest into plain, tender squash cubes ready for the pantry. Use the jars all winter in soups, cozy side dishes, and pies!
Prep Time 20 minutes
Processing Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Serving Size 7 quart jars

Ingredients

  • 16 pounds butternut squash
  • canning salt optional
  • water

Instructions

  • Wash the butternut squash, then peel it. Cut it in half and remove the seeds.
  • Cut the squash into 1-inch cubes.
  • Pack the squash loosely into pint or quart jars, leaving 1 inch of headspace.
  • Optionally add 1/2 teaspoon of salt per pint jar, or 1 teaspoon per quart jar.
  • Fill the jars with water.
  • Debubble the jars and wipe the rims clean.
  • Place the lids and rings on finger tight.
  • Process pint jars for 55 minutes and quart jars for 90 minutes in a pressure canner.
  • Turn off the heat. Once the pressure is at zero, wait 10 minutes, then carefully remove the weight and take off the lid, tilting it away from you.
  • Let the jars cool for 10 minutes.
  • Lift the jars out with a jar lifter and set them on a towel.

Notes

It takes about 2 1/4 pounds of butternut squash to fill one quart canning jar. 7 quart jars would take about 16 pounds of squash. 9 pint jars would take about 10 pounds of squash.
This recipe is for the cold pack method. If you prefer hot pack, then blanch the squash cubes for 2 minutes before filling the jars.
Altitude Adjustments
Weighted gauge pressure canner:
  • Pints process for 55 minutes, 0 to 1,000 feet at 10 pounds, above 1000 feet at 15 pounds.
  • Quarts process for 90 minutes, 0 to 1,000 feet at 10 pounds, above 1,000 feet at 15 pounds.
Dial gauge pressure canner:
  • Pints process for 55 minutes, 0 to 2,000 feet at 11 pounds, 2,001 to 4,000 feet at 12 pounds, 4,001 to 6,000 feet at 13 pounds, 6,001 to 8,000 feet at 14 pounds.
  • Quarts process for 90 minutes, 0 to 2,000 feet at 11 pounds, 2,001 to 4,000 feet at 12 pounds, 4,001 to 6,000 feet at 13 pounds, 6,001 to 8,000 feet at 14 pounds.

Nutrition

Serving: 1jar | Calories: 467kcal | Carbohydrates: 121g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 3649mg | Fiber: 21g | Sugar: 23g | Vitamin A: 110210IU | Vitamin C: 218mg | Calcium: 498mg | Iron: 7mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.