On Tue, 10 Jan 2006, Melba's Jammin' wrote:

> In article >,
> wrote:
> > this fall i dusted off my big old canning pressure cooker and cooked 125# of
> > butternut squash with it...since there are no timetables anywhere for that i
> > had to figure the times out...turned out to be 4 mins 45 sec at 10 lbs of
> > pressure maybe less.....the squash was the best that the k of c fall harvest
>
> Actually there ARE timetables for canning squash cubes. Check The
> National Center for Home Food Preservation. Here's the link.
>
> http://www.uga.edu/nchfp/how/can_04/...er_squash.html
>
> Four minutes and forty-five seconds isn't even close. Be sure to warn
> anyone who you might serve it to that you didn't follow established
> guidelines for safe processing so that they can decide for themselves if
> they want to eat it. It's only fair.
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
>


Barb, I've been reading your posts for a long time. I'd trust you every
time on canning instructions.

So now that squash is scary. Will it bubble, or turn dark, or smell bad?
Or does it just make you sick if you eat it?

I don't can (I freeze), but I've been thinking I should learn to do some
canning, but this squash story is what nightmares are made of.

Is there a way to tell before you eat the stuff?


Elaine, too