Harvesting pumpkins and canning butternut squash for winter soup
Updated: Sep 27
There’s something magical about autumn on the homestead. The air turns crisp, the leaves begin to fall, and bright orange pumpkins and golden butternut squash are ready for harvest. These hearty vegetables are not only beautiful on the vine, they are also staples for cozy meals all winter long. Knowing when to harvest pumpkins, and how I can my butternut squash in cubes so a warming soup is never far away, is the perfect way to close the garden season.
When are pumpkins ready to harvest?
Pumpkins signal their ripeness in a few simple ways. The skin deepens to a rich, even color, whether that’s bright orange or a creamy tan, depending on the variety. The rind hardens to the point where your fingernail can’t pierce it easily. The vines themselves begin to wither and die back, leaving the fruit standing proudly on its own.
Harvesting on a dry day is best. Cut the stem with a sharp knife or pruners, leaving two to three inches attached to help the pumpkin store longer. Handle them carefully; bruises can shorten storage life. After harvest, allow pumpkins to cure in a warm, dry spot for about 10 days. This toughens the rind and deepens flavor, making them last longer in storage.
Butternut squash: the perfect soup base
Alongside pumpkins, butternut squash ripens beautifully in autumn. With its sweet, nutty flavor and velvety texture, it makes the ultimate soup. While pumpkins are often roasted or baked, butternut squash lends itself perfectly to a silky, warming broth. And with the right preparation, you can have it ready for soup all winter long.
Why I can squash in cubes
The tested way to can butternut squash is in 1-inch cubes, so that’s how I do it. When I want soup, I open a jar and blend the cubes with broth. If I’ve already made a big pot of soup, it goes in the freezer ;)
Cubes are the tested way to can squash: the heat gets all the way through the jar, which a thick soup or purée doesn’t do evenly. Two easy ways to have soup ready for winter:
Can the cubes, then blend them with broth after opening.
Make the soup now and freeze it in freezer containers, leaving a little room at the top.
Pumpkins can be canned exactly the same way, in 1-inch cubes.
What you’ll need
Ingredients
About 10 pounds (4.5 kg) of butternut squash for a 9-pint canner load
Water for boiling (the hot cooking liquid goes in the jars)
Makes about 9 pint jars.
My times and steps follow the tested Pumpkins and Winter Squash – Cubed from the National Center for Home Food Preservation.
Equipment
Pressure canner with a rack
Pint mason jars with new two-piece lids and bands
Large pot for boiling the cubes
Canning funnel, jar lifter and a bubble tool or a clean chopstick
How I can butternut squash
1. Peel and cube the squash
Wash the squash, scoop out the seeds, cut it into 1-inch-wide slices and peel them. Then cut the flesh into 1-inch cubes.
2. Get the jars and canner ready
Wash your jars and keep them warm, and get your new lids and bands ready. Put the rack and the amount of water your manufacturer recommends in your pressure canner and start warming it up.
3. Boil the cubes
Put the cubes in a pot of boiling water and boil them for 2 minutes.
4. Fill the jars
Fill the hot jars with the hot cubes and cover them with the hot cooking liquid, leaving 1 inch of headspace. Remove any air bubbles with a bubble tool or a clean chopstick, add more liquid if needed to keep the 1 inch of headspace, and wipe the rims with a clean, damp cloth.
5. Vent and process
Place the lids on the jars and screw the bands on fingertip-tight. Put the jars in the canner, lock the lid and let the canner vent a steady stream of steam for 10 minutes before you put the weight on.
Process pint jars for 55 minutes at the right pressure for your altitude and canner type (see my altitude chart). I’m at 2,273 feet, so I use 15 lb on my weighted gauge (12 lb on a dial gauge).
6. Cool and store
Turn off the heat and let the canner cool down naturally until the pressure reads zero. Then remove the weight, wait 10 minutes, and open the lid away from your face (that steam is no joke!). Lift the jars out onto a towel on the counter and let them cool undisturbed for 12–24 hours, then check the seals. Take the bands off, then store the jars in a cool, dark place. For the best flavor, use them within a year. Any jar that didn’t seal goes in the fridge; use it within a few days.
Tips for safe canned squash
Squash is a low-acid food, so it always goes in a pressure canner, never a water bath (here’s why: botulism).
Stick to the tested times, headspace and pressure above.
Before you open a jar, check that the lid is still sealed and the squash looks and smells right.
Serving and storing
When winter winds howl, simply open a jar of squash cubes, purée them with broth, and add your favorite spices or cream. Drain the cubes first if you like a thicker soup. Pair with crusty bread, and you have a meal that tastes like autumn sunshine captured in a jar.
How do you like to preserve your pumpkins and squash? 🎃 Have you tried canning butternut squash for winter soups? Share your tips in the comments—I’d love to hear how your homestead pantry is shaping up this season!
You might also like: canning carrots.
More from my pressure canner: canning potatoes.
New to pressure canning? Start with my beginner’s guide to safe home canning.
Comments