Agree with the above that although one shouldn't just dive into pressure canning without some practice and experience, the most likely cause is that the squash wasn't fully ripe. And siphoning is a major problem that needs to be eliminated.

The only time I have run into the off color change is when it is still too 'green' flavor wise, when it hasn't aged fully yet. When you peel it if there are any pale green stripes just under the skin then it definitely is not ripe.

My butternuts have all been harvested now but they won't be ready for canning for another month or so. Just as with some other vegetables like potatoes and onions, winter squash requires some period of aging after harvest, even if harvested fully ripe, so that the sugars can convert to starches. 3-4 weeks is usually sufficient.

Squash meat can also darken and discolor when exposed to air so cubes pre-soaked in lemoned water or Fruit Fresh ascorbic acid as made will hold their color better. As for the watery taste, only if you don't drain the jars first before cooking and adding seasonings.

"some type of heirloom variety. They are very long with a curved thinner neck and a seed end like a regular butternut squash"

Doesn't really sound like butternut from that description. "Very long with a curved thinner neck" isn't butternut no matter what the seller may have called it. So that alone could explain the taste and color differences.

Dave

From the description of the squash it sounds like Pennsylvania Dutch Crookneck.

Rodney

Pennsylvania crookneck squash

Rodney-yes mine look like those you mentioned above. I live 30 miles from Holmes county here in Ohio which is Amish country. I think the seller bought them at auction, and they have a huge produce auction there in Holmes country at Mt. Hope.

Dave, I only processed 4 yesterday and when I peeled them with a potato peeler, I did see some faint green striped on the flesh. Just really faint though. Maybe they aren't ripe. If they are picked before they should be, will they turn out OK if they sit for a while? Or, does early harvesting ruin them?

Apples, maybe they were harvested too early. I might just let them sit for a month or so in my garage. It is warm there. Or, should I put them inside where it is cooler?

I know, Dave. I knew/know nothing about pressure canning. I think there is a learning curve to it! :-)

Yeah they will definitely improve with a month of storage first but they will always be darker meat than butternut and they will taste different. use the time to do some practice runs with the PC and jars filled with colored water. Really helps get a handle on what your stove settings need to be and what you need to do to eliminate siphoning. And be sure to follow the how-to instructions on Pressure Canning at NCHFP and not the canner manual.

Dave

Ok- I was following the canner manual yesterday. I will study the NCHFP one. Thanks, Dave.