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This year, a friend of mine talked me into growing butternut squash.  I apparently planted too many because they took over my garden and now I have at least 75 squash to can or give away.

This week, I tried my hand at canning them.  It was an easy process.  I will show you how easy it was.

1. Wash the squash.

2. Cut in half and scoop out seeds.

3. Cut in chunks with a serrated knife.

4. Cook til soft.  5 or 6 squash fit in my 18 quart roaster.  It worked very well for cooking large quantities.

5. Scoop pulp away from the skin.

6. Blend in food processor(best way) or blender.

7. Can in pressure canner for 65 min. (pint jars) or water bath for 3 hours.

Some tips- I used pickle jars and salsa jars with resealable lids.  Saves on buying sealers.  I also tried using my attachment for on my KitchenAid mixer that I use for applesauce and tomato juice.  But that did not work very well.  Too much of the good stuff came out the peeling end.  I ended up blending anyway.