Pressure Canning Cubed Winter Squash

Wash squash, remove seeds and stringy material, cut into 1-inch cubes.

In a saucepan cover squash cubes with water; bring to a boil. Boil for 2 minutes. Drain, and reserve hot water.

Pack hot squash cubes into jars, if desired, add 1/2 tsp of Mrs. Wages ® Pickling & Canning Salt to pints; 1 tsp to quarts. Cover cubes with reserved hot water leaving 1-inch headspace.

Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process pints 55 minutes at 10 lbs pressure or quarts for 90 minutes using a weighted-gauge pressure canner for altitude 0-1,000 feet. Remove from heat and allow canner to cool naturally to 0. Open petcock or remove weighted gauge, wait 5 minutes then remove lid. Remove jars from canner and place on a rack or towel to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place.