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.
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.
My total for the day was 50 pints. (not all shown)