Sunday, 23 November 2014

Canned Winter Squash

It's been a tad busy lately and I kept putting off the canning of some squashes I had got on sale. I had 5 acorn squash and 6 small pumpkins that were giving me the stink-eye every time I passed them so I eventually got to them last week.

I didn't take any pictures of the process but I still have 6 butternut squash to do, and the process is the same, so I'll make sure to take pictures when I can the butternuts.

I ended up with 9 500-ml jars of acorn squash and 18 500-ml jars of pumpkin.

And, of course, from from those squashes came a delicious by-product: roasted seeds (pumpkin in the background and acorn squash in the foreground).  I cleaned the seeds, patted them semi-dry in-between 2 tea towels, tossed them with salt and EVOO, and then roasted them at 400ºF for 15 minutes, stirring every 5 minutes.