I think it is going to depend on how you use it after opening. We do Kuri Red and Butternut canned in chunks (not cubes) and then boil and puree it after opening, just like making mashed potatoes. Tastes just like fresh mashed squash. Wife has also used it in various baked squash casseroles with great results.

Dave

So in your experience, Dave, it's not mushy right out of the can? Good to know.

Thanks for the feedback.

hey dave, you can in chunks ? what size would they be, and do you up the processing time ? i have so many butternuts this year i'm afrain we won't use them all before they...stop storing well.

oh- another question.....is it okay to add a few cloves and whole allspice just to give some flavor to the canned squash ?

Hard to define "cubes" and "chunks" or the difference between them. The terms mean different things to different folks.

I guess the best I can do is say mine are 1 1/2"-2" chunks rather than 1/2-3/4" cubes if that helps. The processing time already called for is pretty much max for any vegetables so no, I don't see any reason to increase it. That's your choice.

You can add any dry spices you want with no safety issues. But they can affect the end quality as many get intense during storage. Personally i prefer to add seasonings/flavorings after opening the jar while cooking it, not before.

Dave

thanks dave, you must be on here 24/7 !

nchfp isn't specific about how to fill the jars. am i right o assume you can fill the jars with squash ( not packed in) and then add the water ? since the squash isn't squishy, can i shake the jar a bit to settle down the chunks ?

actually, i usually put lots of liquid in with the first ladle of whatever, so i don't have to worry about air bubbles down near the bottom.