Since the blanching is only 2 min it would have to be a very brief roasting - like 4 min max. Hardly enough time to make it worth the energy. Otherwise it will turn to mushy puree during the long pressure canning and that's a safety issue.

It would be better to just do the blanching, process it and then roast it after opening the jars for serving.

Dave

Thanks for the response. I thought the process time would be cooking them and I hated to lose the flavor of roasting. I have some big squash, Long of Naples, and it might be easier for me to not occupy the stove top with another pot since I lack room. I just wondered if anyone has heard of this being ok to do. I realize it is a temp and ph issue, and the ph can be changed by roasting. I have an infrared surface thermometer so I can monitor the temp of squash. Ph is the question, I think.

pH isn't the primary safety issue in this case because of the pressure canning time required. Density is the primary issue with canning squash. The greater the density the slower the heat penetration and slowed heat penetration may not kill all bacteria. And the mushier the squash the greater the density.

But having canned squash chunks many times I can tell you they still aren't fully cooked and ready to eat when they come out of the jar. Edible, but more cooking would be preferred by most. So you can roast them then.

But it still all comes down to your choice.

Dave

Thank you Dave. You are a treasure of information!