Butternut Squash

http://www.durgan.org/URL/?VUNWP 21 September 2013 Butternut Squash.Juicing
Squash is in season and readily available. Thirty pounds were purchased and processed into 19 litres of juice. The seeds were removed and discarded, since there were so few.The complete squash was cut into small pieces and cooked until soft, blended into a slurry and poured into litre jars.Straining is not necessary.The cut pieces were covered with water to facilitate cooking and to thin for drinking. The jars were pressure canned at 15 PSI for 15 minutes for long term storage.Pictures depict the process.

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