How to Pressure Can Winter Squash Safely (Butternut, Acorn & Pumpkin)

Looking to preserve winter squash for year-round use? Pressure canning is the only USDA-approved way to safely can dense varieties like butternut, acorn, and sugar pie pumpkin. In this guide, we’ll walk you through everything you need to know to can squash the right way—from prep to processing.

🥒 What Kind of Squash Can You Can?
Winter squash varieties with firm flesh and low water content are ideal for canning. These include:

Butternut squash

Acorn squash

Sugar pie pumpkin (avoid jack-o'-lantern pumpkins—they're too stringy)

Other hard-shelled winter squash

⚠️ Avoid canning spaghetti squash—its stringy texture doesn’t hold up well in jars.

💡 Why Pressure Canning?
Winter squash is a low-acid food, which means it must be pressure canned to destroy the risk of botulism. Never water bath can squash, and never can it pureed or mashed. The density prevents heat from fully penetrating, making it unsafe for long-term storage.

🧂 What You'll Need
Fresh, ripe winter squash (butternut, acorn, sugar pie pumpkin)

A sharp knife and sturdy cutting board

Boiling water

Clean pint jars with lids and rings

Pressure canner (dial or weighted gauge)

🔪 Step 1: Prep the Squash
Start by peeling and cubing the squash into roughly 1-inch pieces. Butternut squash is dense, so it’s easier to cut in sections. Use a sharp knife to avoid injury.

Pro tip: Save the seeds! Roast them for a healthy snack, or feed them to your chickens or goats.

🔥 Step 2: Blanch the Squash
Blanching helps maintain texture and color. Here’s how:

Bring a large pot of water to a rolling boil.

Add enough cubed squash for one pint jar.

Boil for 2 minutes only.

Remove with a slotted spoon and pack directly into a hot jar, leaving 1 inch headspace.

Repeat this process for each jar to maintain consistency.

💧 Step 3: Add Boiling Water & Seal
Fill the jar with boiling water, covering the squash while maintaining 1-inch headspace.

Remove air bubbles by gently tapping the jar or using a bubble remover tool.

Wipe jar rims clean, add the lid and screw the ring fingertip-tight.

🫙 Step 4: Pressure Can It
Place jars in your pressure canner and process according to the type of canner you have:

Dial gauge canner: 11 lbs pressure for 55 minutes (pints only)

Weighted gauge canner: 10 lbs pressure for 55 minutes

🕑 Adjust for altitude if needed. Always refer to your canner’s manual for specifics.

🧊 Step 5: Cool and Store
Once processing is done, let the canner depressurize naturally. Remove jars and let them cool for 12–24 hours.

Check seals, label your jars, and store in a cool, dark place. When you're ready to use, simply drain the liquid and cook as needed!

🌽 Why You'll Love Canning Squash
Perfect for soups, stews, casseroles, and curries

Long shelf life (12–18 months)

Saves freezer space

Ideal for quick, healthy meals

🎁 Bonus Tip: Squash Makes a Great Gift!
A jar of home-canned squash is a thoughtful, nutritious gift for holidays, birthdays, or just because. Include a recipe card for butternut soup or roasted squash for an extra personal touch.

Final Thoughts
Pressure canning winter squash is easier than you might think, and it’s a great way to preserve fall’s bounty. Just remember: only can in cubes, never mashed or pureed.