Selecting: Winter squash is the common name for a number of varieties. Select squash that are heavy for their size, with hard rinds and good coloring and shaping for their variety.

Preparing: Allow 1-1/2 to 3 lbs. winter squash or pumpkin for each quart. Wash, halve and remove seeds. Peel, cut into 1-inch cubes. Do not can mashed squash or pumpkin.

Pressure Canning
Cold-Pack: Prepare squash or pumpkin as above. Pack squash or pumpkin cubes loosely into hot, clean jars, leaving a 1/2-inch headspace. Add 1/2 tsp. salt for quarts and 1/4 tsp. for pints. Pour in boiling water, leaving a 1/2-inch headspace. Wipe jar rims, adjust lids. Process in pressure canner at 10 lbs. pressure for 90 minutes for quarts or 55 minutes for pints. At 15 lbs. pressure, process quarts or pints 20 minutes.

Hot-Pack: Prepare vegetable as above. In a large kettle bring water (enough to barely cover squash or pumpkin cubes) to boiling. Add cubes and boil 3 minutes. Pack hot vegetables into hot, clean jars, leaving a 1/2-inch headspace. Add 1/2 tsp. salt for quarts or 1/4 tsp. for pints. Pour in boiling cooking liquid, leaving a 1/2-inch headspace. Wipe jar rims, adjust lids. Process in pressure canner at 10 lbs. pressure for 90 minutes for quarts or 55 minutes for pints. At 15 lbs. pressure, process quarts or pints 20 minutes.

Boil at least 10 minutes before tasting home-canned vegetables, add water if needed.

Freezing: Wash squash or pumpkin, halve and remove seeds. Cook before freezing. To bake squash, place halves or serving-size pieces, cut side down, in a baking pan. Cover with foil, bake in a 350 degree oven for 30 minutes. Turn cut side up, bake, covered, till tender (20 to 30 minutes more for acorn, buttercup, or butternut squash, 45 to 50 minutes more for Hubbard, banana, or spaghetti squash).

Or, in a covered pan cook squash in a small amount of boiling salted water till tender (allow 15 minutes for cubes). Cool quickly by placing pan in a sink of ice water.

Remove pulp from rind and mash or press through a sieve or food mill. Package into moisture-vaporproof freezer containers. Shake containers lightly to pack squash, leaving a 1/2-inch headspace. Seal, label, and freeze up to 8 to 10 months. Cook, covered and without thawing, 10 minutes. Season. Cook, uncovered, 10 minutes longer, stirring occasionally.