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Pumpkins, Squash & Gourds Harvest

Long of Naples winter squash ~ now what?

4 years ago

I harvested 2 massive squash, 35 and 40 pounds each and am now faced with the decision of what to do with them. I'm new to pressure canning, but am ready to dive in. Would it be easiest to can it in chunks? Or better to puree and freeze? I welcome any and all ideas.

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Comments (3)

floral_uk z.8/9 SW UK
4 years ago
Since it's a winter squash and presumably, at that size, mature, does it need to be canned or frozen? Won't it store as it is?
farmerdill
4 years ago
Concur; It will hold for months in cool dry storage. Problem is the size, you probably can't use the whole squash at one sitting. I prefer to split and/or quarter them, bake them, scrape out the flesh. Which is then frozen in standard serving sizes. Main use is for pies, puddings etc. Some use them in soups. Many people do cut into chunks and boil them, it works but adds too much water for my taste. The flesh can then be frozen or canned.
Robin Lawson thanked farmerdill
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annie1992
4 years ago
National Center for Home Food Preservation says it's not safe to can the puree, only chunks, but the puree can be frozen.

I agree that it'll last in storage but once you cut it you've got to do something with it. Like farmerdill I bake squash, scrape out the flesh and freeze it. I freeze mine in 2 cup portions because I have a bread recipe that takes 2 cups and it's a nice size for my husband and I to have for a meal. If I want more I can open two packages.

I do mostly grow butternut and Hokkaido, both of which store well and are small enough to consume for one meal, whether it's eaten as-is or used in bread, soup or pie. However, after several months I start losing them as they rot, so everything still in storage gets frozen at that time.

Annie
Robin Lawson thanked annie1992

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