How to Can Squash (Winter)
Winter squash cubed and preserved by pressure canning.
The Short Answer
Winter squash must be pressure canned in cubes. Process pints for 55 minutes and quarts for 90 minutes. Do not puree.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Squash (Winter)
Cubed only. Do not mash or puree.
Headspace: 1 inch
Step-by-Step: Canning Squash (Winter)
- Wash, peel, seed squash.
- Cut into 1-inch cubes. Boil 2 minutes.
- Pack hot cubes into jars. Cover with boiling water.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Can cubes, mash after opening. Cubes are so soft after pressure canning they mash with a fork in seconds.
Safety Notes
Important: Cubes only. No pureed or mashed squash for canning. Includes pumpkin.
The Bottom Line
Squash (Winter) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Pureed pumpkin and squash are too dense for safe heat penetration. Can cubes and mash after opening.