Pressure Canning Butternut Squash Soup Mix

Smooth as satin butternut squash soup is the essence of warmth in cool fall weather. Not just pretty to look at, it also is high in flavor and nutrition including fiber and is elegant in its simplicity. Dress it up with heavy cream or skinny it down with broth and add your favorite spices. This soup mix on your pantry shelf means you can serve it up for supper in the time it takes to open the jar, blend and heat!
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[@cathycrookston6597]

Love your videos! I've been canning for almost 50 years and still learn things from you. A little tip use a used canning lid to clean your seeds from squashes. Amazing how much easier it is.

[@RoseRedHomestead]

Great idea! Thank you!

[@lat1419]

We use an ice cream scoop for larger squash and marrows. Mine has a good grip handle which helps a lot too, as I have arthritis in my hands and anything that makes prep easier is a bonus.

[@marygrabill7127]

also an ice cream scoop !

[@davidprice4895]

Another wonderful video. I have already canned your Beef Stew and Beef Stroganoff. Tomorrow I'm going to can the Ground Beef but add taco seasoning. Keep the videos coming. You are awesome.

[@RoseRedHomestead]

Thank you! And wow...you have been very busy! Adding taco seasoning is a great idea.

[@MargotKeyes]

Agreed! and SAME!!! Gotta love all those ready meals on the shelf!! Saves money, time, worry and care!

[@bjornmartin6480]

you probably dont give a damn but does anybody know of a tool to get back into an Instagram account..? I stupidly forgot the login password. I would love any tricks you can offer me!

[@azariahjoseph316]

@Bjorn Martin instablaster :)

[@bjornmartin6480]

@Azariah Joseph thanks for your reply. I got to the site through google and Im waiting for the hacking stuff atm. Takes quite some time so I will reply here later when my account password hopefully is recovered.

[@Twintwo56]

Can’t wait to make this! Try adding red Thai curry paste and coconut milk for a spicy winter soup!

[@infinityverse862]

How much red thai curry and coconut milk?

[@charlottenunnery88]

This is a great video! Love butternut squash, will be making your recipe shortly. Thank you for sharing Pam!

[@tinafisher]

I just found you, and I love your video's, you are now my favorite youtube information about canning. Best wishes to your husband also. Thank you, I hope you are well, and safe. Heads up from the danger to the west of you.

[@RoseRedHomestead]

Thank you for joining us and for your kind comments. We are hyper aware of the fires--we have family in several places where the fires are threatening. Now more than ever before it is important to be prepared for all kinds of emergencies and threats.

[@TheGoodHeart1000]

I grew my own butternut squash this year for the first time. Bumper crop! 😳😊. Can’t wait to make this! I finished canning 10 quarts of hamburger last week and made my first chili trying the hamburger! The hamburger was FANTASTIC! Working on beans tomorrow. I can’t believe I waited soooo long to learn how to pressure can foods. I suppose it’s when one is ready, the teacher appears. Thank you so much. Blessings to you and your husband. You are quite a team. Btw, he’s a keeper-those roses are beautiful! 🙏😊🙏

[@RoseRedHomestead]

That is great that you have a bumper crop of butternut this year. The soup is really good and I hope you enjoy canning it. And 10 quarts of canned hamburger is a triumph! Congratulations. Yes, Jim is certainly a keeper--I am very blessed! Thanks for sharing your good news!

[@MargotKeyes]

Same! They grew ALL OVER my garden! I have a couple dozen to can up and this soup is one of my favorites, but I will also simply cube up and can, as Pam does here with the MIX. Then folks in the house can have simply mashed squash, or mix into some other recipe. So versatile and useful, healthy and delicious!

[@misskat3218]

I’m glad I accidentally discovered your channel. Your videos are wonderful! Thank you so much

[@RoseRedHomestead]

Welcome! We are so glad you found us--accident or not!

[@Kit29]

Today I got butternut squash for .69 per lb! I will be making this tomorrow! I already made your beef, chicken, pork chunks and ground beef canning recipes and all came out wonderful! Thank you for sharing your expertise!

[@Archie724]

What brand is your pot with the strainer, I need that in my life

[@RoseRedHomestead]

I just posted a picture and information about this pot on our Facebook page. Here is the link: facebook.com/RoseRed-Homestead-101761145228602/

[@jomarie6860]

On my way to join you for dinner!

[@robingirven4570]

That looks absolutely delicious!!

[@nerualrose]

Thank you for showing us how you open the jars. We are buying the ingredients tomorrow so I can try this one!!! Thank you! I was so happy when I logged on and there was a new video from you. Love watching them!

[@RoseRedHomestead]

We are so glad you enjoy the videos--thank you so much for watching. I hope you enjoy this soup as much as we do!

[@susansouthard]

My mother made pies with butternut squash

[@RoseRedHomestead]

Yes, it makes great pies!

[@garliclovers1416]

Beaut soup. Making it for tea tonight. I have harvested 20 and they are stored in my shed. I particularly like squash, sweet potato, and carrot on their own with a bit of Chinese 5 spice added with cream at the end. You always make such delicious meals. I know it's for canning which I don't do. I make the recipes up the day I watch the video. Thanks a lot for adding a bit of variety to this old grumps diet. Best wishes to both of you. I am on me own and you brighten my day with each new video.

[@susanparsons5745]

An old fashion ice cream scoop works great!

[@RoseRedHomestead]

Thanks for the tip!

[@Monkchip]

I guess it's about time to can up all my butternut squash since this video is from one year ago...Fall is the time for Winter Soup prep. I'm also making your split pea soup. You rock, Mrs Rose Red!

[@RoseRedHomestead]

Thank you! So glad you are making those soups. We had the squash soup earlier this week and it was so good. If feels so good to have lots of home canned soup choices on our pantry shelves, right?

[@djl6325]

I just canned this soup mix a few days ago and out of curiosity, I opened a jar and made the soup. OMG! I had no idea that butternut squash was so good, it is my first time trying it in any form. I was intimidated to even try to peel and cut into it but with your instructions and clear steps in the video, I managed it.. LOL Thank you so much, all of your recipes that I have tried are delicious, looking forward to trying many, many more. BTW..I love your hair this way..you look so young and happy! :)

[@HiddenBlessingsHomestead]

You look so nice in the colour, as a vegan I am so excited to get some options for my pantry. Thank you. Question your broth was cold right (as in not boiling hot)?

[@infinityverse862]

Would like to know how do you call the pot with colander where veggies were boiled,also how do you call the clips.I just want to purchase the weck jars the clips and the pot with the colander.Thank you very much for your knowledge,sharing and hard work.🙏🥰

[@anniekochera]

Your soup starter looks beautiful. Thank you for this recipe. How much head space to you have for your WECK jars? Is it the standard 1 inch or is is less than that? Thank you.

[@kathysorensen798]

Up late tonight. Can’t believe it ….was going to can mine tomorrow.love peeling it and roasting! Thank You!👏👏

[@diann546]

Get the same results by cutting one slit in squash, and then bake until tender. Skin will slough off, and it will be very easy to cut up. It will also have that nice roasted flavor. I even process like this to dehydrate my squash, rather than balance. Last fall I wanted to seed save. I cut a thin slice off of the blossom end, and then removed the seeds. They still roasted fine.

[@kristanichols6215]

Love those beautiful roses lm pretty sure Jim brought you.He is such a good man ,you two are a perfect pair.❤

[@bekayezme]

Could you please answer this question as I trust your answer more than others. I have a box of yellow squash I was going to can, but I just read it not not recommended. Is that true? Thanks you.

[@jenniferr2057]

I always put apples in my butternut squash soup. It is one of my favorites! Doesn't the Vitamix heat soup just by letting it run for a few minutes?

[@Raindroptherapy]

This method makes so much sense - THANK YOU!! You are so inspiring! 💕

[@CathyLarkins]

A little trick I learned working in restaurant kitchen, put a damp towel or paper towels under your cutting board to to keep it steady while cutting

[@IndependentGrandma]

What kind of jars are those that you packed first? Do you have a link to them where I can purchase some?

[@lynsmith2698]

great video. I don't care for squash but i bet it would be great with sweet potato instead. I love that you show how to use it after its canned. Your channel is my favorite. Thanks so much for making such great videos. I love them.

[@RoseRedHomestead]

So nice of you! Thanks for watching.

[@MargotKeyes]

Also great to mix together!! You can do squash with sweet or yellow potato and have a triple mix for your plates!

[@infinityverse862]

I think the ..."apple" is used as a thickner due its "pectin.As you know mainly is found in the skin and in the core seeded .🥰

[@MargotKeyes]

Yes!!! Experimenting with soup (or pasta!) is the best!!! It's great to find a spice that works or a new ingredient!! Have fun everyone!!! Thanks again Pam for another fun to watch, informative, well-explained video!!! Keep them coming!!! So appreciated!! I share them all the time!

[@RoseRedHomestead]

Thank you.

[@cakeinspired1435]

This is my 'todays project', thanks so much for the help.

[@RoseRedHomestead]

Glad I could help! Thanks for watching.

[@simplyblessed7036]

I bought a whole box of butternut squash today at the Mennonite market and will be getting together with one of the ladies to help me can it since my stove is not able to withstand a pressure canner

[@NancyTroutman]

I had given up on Butternut squash. It was my favorite squash to eat, but the peeling part was such a pain that I avoided it. I got your peeler off Amazon and am delighted with how much better it works than the straight peeler. Thank you for your videos, they are priceless.

[@RoseRedHomestead]

I am so glad that new peeler worked for you. I was also surprised how well it worked when I used it for the first time. Thanks so much for watching.

[@janicemartin1580]

No clues why I never thought of this! Great soup mix to have on pantry shelf. I suspect you could also make this mix up as dehydrated mix and vacuum seal. I never have added apples but surely will try. Thanks for the tips. My mind is swirling with ideas!

[@rowinggranny5216]

I am so enjoying these videos and learning so much, thank you. Would it be ok to add red bell pepper to this recipe?

[@RoseRedHomestead]

So glad to hear the videos are useful for you. And yes, I think red bell pepper would be a great addition. Thank for watching.

[@helencato9234]

So I guess the Apple really did enhance the flavor! One of these days, I'm going to have to try this. To be honest, I have only had a squash soup one time, and I didn't care for it. However, your preparation made me want to try it again! Thank you!

[@christinea52]

I enjoy your informative videos! While I didn't see it in the comments and perhaps this question has already been answered, I noticed that you filled all eight quarts and couldn't pressure can all of them. I've not found answer to this question online or in the canning books I have. Please keep in mind that it may well be found easily, but I haven't found it. So, with the quarts that don't fit in the canner, while waiting for the canner to be available, do you keep them warm in the oven or let them cool? Thank you again for your wonderful videos.

[@RoseRedHomestead]

With just one quart left over, I put it in the refrigerator and we ate it within a couple of days. If i make a large batch of something that would fill my canner twice, I don't fill the jars for the second batch until I am ready to put them in the canner. I would refrigerate the food in the pan and then heat it up before filling the jars for the second batch. I would not try to keep the food warm in the jars for that long of a time before processing them...that would invite bacterial contamination inside the jars.

[@KoniB.]

I'm going in..... got my squash and veg cut up, pressure canner is heating and the water is boiling. A little early (Aug 1), but got six squash free and I want to get it in the jars!

[@RoseRedHomestead]

Koni: Great!! Jim

[@rosewood513]

I like butternut a little sweet. I mix, onion, garlic, squash, a pear, and ginger with a touch of brown sugar. I made that up many years ago.

[@RoseRedHomestead]

That recipe sounds very interesting. Jim

[@Niamh07421]

Would this recipe still work without potatoes? could you use turnips instead of butternut squash- really enjoying your recipes

[@RoseRedHomestead]

You could find a tested recipe that calls for turnips and see the results. Jim

[@flamelily1]

Here in Australia we called them butternut squash/pumpkin interchangeably. Mum and I make soup one of two ways: Microwave the whole squash until the skin wrinkles slightly (stab holes in it first), slice it longways down the middle. Scrape out the seeds and then scrape out the flesh into a pan. We add butter, garlic, and some stock powder, and that's it. They are so sweet and tasty we find we don't need cream or anything else, although it is very easy to 'dress it up' with cream, shallots etc. The other way we prep them is to either bake them in the oven whole (or sliced in half, depending on the size) until the skin blackens a bit, and then follow the same process. I am very keen to start growing more of my own veggies and canning - I will have to try canning them like you are showing! thanks for another lovely video :)

[@RoseRedHomestead]

That sounds like a fabulous way to make the soup! I will be trying your ideas--thank you!

[@krisdan76]

Hello Rose.I just wanted tell you that you inspire and we feel at ease when trying your lovely recipes.I used to live in upper washington state.

[@vickikunetka1111]

Would this same recipe be as good with pumpkin? I’ll have to check to see if there is a different processing time, but since they are both from the family of winter squash, I suspect it would be the same. Also, I happen to have 2 butternut squashes in my kitchen now and just purchased 4 small “pie” pumpkins. I wonder if I can cook the two together for this recipe.

[@kayhathcox2233]

Yes you can my recipe calls for sweet potato, pumpkin, granny smith apple to and apple juice as part of the broth. It is delicious 8

[@cybordiva]

One more Asian inspired option - replace cream with coconut milk or cream, apple sauce with splash of orange juice, add little bit of orange zest, dash of cumin and turmeric, and some grated fresh ginger. ;-)

[@RoseRedHomestead]

Oh my goodness! I have GOT to try this! thank you.

[@deenichols491]

I can't wait to make this. Yayay.. thank you..

[@simplyblessed7036]

I’ve never seen those kind of canning jars before

[@jenniferr2057]

The apple is amazing in this soup... Try a tiny pinch of chipotle or cayenne.... And I'll try adding potatoes... I'd never seen that before....

[@RoseRedHomestead]

Great idea! Thanks for sharing.

[@DKFisher]

I finally made this today and blended myself some after canning….yummy! Thank you for sharing this!

[@RoseRedHomestead]

Dana: Wonderful! Jim

[@lynnharris6877]

A grapefruit knife is helpful to remove the seeds.

[@kathygenovy3893]

Assuming if I were to put these in pint jars that I would process for 75 minutes? Please let me know if that is incorrect

[@RoseRedHomestead]

Yes, that would do it!

[@christychester8806]

Getting mixed messages about yellow squash ... can yellow squash be pressure canned? Thanks for any information. :)

[@RoseRedHomestead]

This article might help you decide: www.clemson.edu/extension/food/canning/canning-tips/26preserving-summer-squash.html

[@christychester8806]

@@RoseRedHomestead Thanks so much for the link! I decided to freeze the yellow squash as directed so that I can fry it later. :)

[@kathybaluch78]

Can someone please tell me what peeler she is using?

[@lisajacobson4818]

Beautiful soup teacher.

[@jillcaponi8995]

I make my squash soup with Granny Smith apples and salt , pepper and cumin. Sometimes a little cayenne pepper. It’s pretty close to Martha Stewart’s recipe. So yummy.

[@RoseRedHomestead]

Sounds great! Thanks for watching.

[@KatyInNH]

I love butternut squash! A couple of years ago, I was at one of our local farms here in southern NH and saw this very odd looking huge blue squash with very pebbled skin, called a blue hubbard. I don't know if you have ever tried it, but it is so sweet, it is almost like cotton candy. It is a hybrid between a butternut and a buttercup and was developed by the University of NH agriculture school years ago. The best opening method I have found is to place it in a garbage bag and drop on the garage floor (or use a hammer). If you ever see a small one, it is worth trying! I just put the pieces in the oven and bake it. I probably wouldn't use for canning as it would be too hard to cube and skin, but so worth the effort to eat fresh! I have butternut and blue hubbard squash that I took out of the freezer to dehydrate into powder. I think that I will use some of it to make a small batch of this soup for now because it looks great! Then in the fall, I will cube the new squashes and can as you have shown. I just started pressure canning in January, so all my squash is already mashed and in the freezer from last year. Thanks for the great video! I am making your split pea soup in the next few days - I have the ham bone in the stock pot now. We are about to have 5 days of rain upcoming. The garden is not producing yet, so it is a great time to can, dehydrate and clean out the freezer as much as possible! Thanks for your great videos and the variety that you do! Katy

[@RoseRedHomestead]

Thank you for sharing all that great information. My Dad loved hubbard squash, so we grew up eating it, and I really like it. I will definitely watch for blue hubbard! It sounds wonderful.

[@MargotKeyes]

I live in Southern NH too... I have never seen Hubbard squash at a farm stand, or so I thought. Maybe I have! I will have to try them. thanks!! I did receive a butterCUP squash from a neighbor and will try today too!

[@kellyhawes8901]

Katy in NH , Hi I’m Kelly in NH! ( mid state) Blue Hubbard is one of my favorite squash. Hard as heck but so yummy. Love drier squash .

[@KatyInNH]

Kelly Hawes Hello Kelly!!!!

[@KatyInNH]

MargotKeyes Hi Margot!!!! Fitch’s Farm Stand and Lull Farm in Milford/Hollis have them with the Pumpkins. They can get quite large - even 20ish pounds. Sometimes you can find a smaller one. They are bluish grey. They are slightly oval and very bulbous.

[@IowaKim]

Looks like that would make fabulous baby food.

[@kristanichols6215]

Beautiful Roses !!!

[@junnielaine4208]

Just brought in my first butternut squash from our garden and so excited to make this soup. I may buy more to can . Thanks for the great video and for using the week jars.

[@RoseRedHomestead]

You are very welcome. Hope you enjoy the soup!

[@olliebear5143]

I thought plastic, no metal, to de bubble…

[@RoseRedHomestead]

We agree. Jim

[@published1789]

I guess you can't double stack the Weck jars, at least not in Presto?

[@RoseRedHomestead]

You could if they would fit and provided you would place a rack between the layers. Great question!

[@Stephenrsm7600]

Your butternut squash soup looks SO good!! Thank you for sharing!!!

[@RoseRedHomestead]

You are so welcome! We love it.

[@happydays1336]

My husband cuts the squash length-wise and then in half with his band saw. It makes it much easier to cut. I then peel it the big chunks..

[@RoseRedHomestead]

Holy cow! Band saw??? What a great idea! Thanks for sharing.

[@damedesmontagnes]

Can you purée the soup before putting it in the jars?

[@RoseRedHomestead]

can the squash in chunks and puree after you take it out. Jim

[@shelbylamothe8833]

I think I remember my grandmother having some of those Weck jars! I have a couple of questions, if you have time to answer. I make butternut squash soup of of my own recipe. Mine does have apple in it and it and I use non-dairy milk in it such as cashew, almond or oatmilk. Would I be able to safely pressure can the completely-made soup?? Could I least can the vegetables along with the Apple?

[@susanrobinson408]

We grew butternut squash this year for the first time and are over-run!! This came at a perfect time!

[@RoseRedHomestead]

So glad it worked for you. Jim and I were just talking about opening up one of our jars for a meal this week. Thanks for watching!

[@Woolmouse]

Another awesome video but why did you not take the top layer of the applesauce? Btw I love to add cheddar cheese to the top of my soup in the bowl. Just thought I should share.

[@RoseRedHomestead]

Hollyann: Sometimes, it gets a little dry and crusty. Cheddar, that sounds very good. I do the same (shredded) to Pam's taco soup. Have you ever used Mozzarella (shredded) for a soup topping? Jim

[@Woolmouse]

@@RoseRedHomestead yes, love this soup recipe. Many thanks to you and your wife for making canning not so scary!

[@angelasheppard7197]

I'm curious as to why not roast the squash before canning? Thanks for sharing

[@RoseRedHomestead]

You could do that if you want. I don't do it because that would be cooking it twice. Thanks for watching.

[@heatherclark9296]

Great video. This soup looks so colorful and tasty! I am a little confused on one point - Blanching. Does blanching not require placing the vegetables in cold water after boiling? If so, why are the squash & potatoes still steaming hot? Moreover, does the celery not require blanching? In your beef stew video, you did not blanch the carrots, celery, or potatoes. When is blanching required??? Very confused!!

[@NRice34102]

Pam, I have been following you for awhile, but didn't see this video until today. The soup looks delicious after it is blended. You mentioned if you were cooking it from scratch for dinner you would roast the squash. Is there a reason it cannot be roasted when you are canning it?

[@vikkisoderquist6013]

Another wonderfull canning opportunity! Tfs! Please stay safe!

[@jylking6313]

Is there any safety reason why I can't raw pack the squash and potatoes with the celery, onions and carrots? I am going to use Georgia Candy Roaster Squash for this.

[@shidelsresthomestead6921]

Are you saving the seeds for next year's garden?

[@RoseRedHomestead]

Yes indeed! Thank you.

[@debbiedouglass1478]

Of an orange.

[@valjustice4020]

Wasn’t the time about twice as much as needed?

[@RoseRedHomestead]

val: The USDA Complete Guide for Home Canning, 2015, Revised, (nchfp.uga.edu), Guide 4, page 4-18, shows 55 minutes for pints and 90 minutes for quarts. Thanks for watching our channel. Jim

[@victoriablanc761]

can i ask a question? is there a reason why you wouldn't completely make the soup and then put the soup in the jars? so you could just open it and heat it up? would it not last? what is the reason for just doing the veggies now and then making the soup later? is there a reason?

[@damedesmontagnes]

How much water do you put in your canner?

[@RoseRedHomestead]

You need to consult your canner directions, since all canners have different requirements. JIm

[@vickikunetka1111]

I bought the peeler you suggested. It was so much easier for this task than the peeler I had been using!

[@RoseRedHomestead]

So glad it worked for you.

[@kathybaluch78]

Which peeler is it please?

[@deenakuhn7611]

Question: did you soak your potatoes at all to remove the starch? Thanks!

[@TheMixingBowlHomestead]

I just realized that instead of listening to your instructions on how to make the soup, I have been admiring how beautiful you are and how put together you look (always). You remind me of my late mother 😭. She was always well dressed, hair done and make up applied. 😩😩 ok, time to let the video run to the end and then starting it all over again.

[@RoseRedHomestead]

Wow, thank you for your kind words. I appreciate that.

[@MargotKeyes]

I'm curious why you don't just make the soup, (immersion blender is KEY!!! ) then can it all up ready and done, seasoned (mostly) and all??? I do that and it is awesome to have individual small jars to just heat in a microwave. It seems like double work to make up a pre-cooked soup MIX, then eventually do the soup again later. Yes, apple is wonderful to add! Thanks for answering.... :)

[@RoseRedHomestead]

Because the USDA recommends we never can pureed foods that are very viscous like the squash would be. The problem is that the temperature may not reach the right level long enough to kill botulism spores and I am not willing to take that chance. Thanks for your question.

[@cindyskillman544]

I've got a candy roaster and three pie pumpkins that I grew in the greenhouse. (Inadequate pollination, so, small harvest... I could have grown them outside but didn't know how long they would take. New gardener. 🤷‍♀️) Anyway, this is perfect. I'm saving one "punkin" for pie. I might have to buy a few butternuts. Thanks for this. It sounds wonderful!

[@RoseRedHomestead]

We hope that have a better growing season next year.

[@grammym1643]

We love EVERY recipe of yours!😍 Why do you not roast the squash before canning to get that flavor since it's going to all be blended smooth? I'm a Vitamix Rep....love that workhorse 5200!!!

[@RoseRedHomestead]

Great idea! I'll try it next time.

[@debbiedouglass1478]

I use a little juice and zest to get a similar effect. It’s yummy!

[@brendacobb1380]

Add some red pepper flakes

[@RoseRedHomestead]

Now that's an idea! Thanks.

[@phillgocheski2433]

I wound up with 21 butternut from 3 plants this year! I was looking to can some, and ran across this. I have them in the canner right now and know it will be amazing with the other veggies in there. Think I may try adding black beans and carmalized onions with mex spices when I go to use one. Thanks for the great info. I will have to look at your other videos!

[@RoseRedHomestead]

Phill: This sounds great! Jim

[@lindabarnes1585]

A much easier way to deal with a hard shelled squash is to buy a hacksaw from Walmart for $9.98 and use it for food. You can safely cut the squash in several pieces very quickly and more safely with the hacksaw. I line a cookie sheet with 2 thicknesses of foil, place the pieces skin side down and roast until the flesh is quite soft, then use that by pureeing it.

[@RoseRedHomestead]

Well that is certainly one way to do it! And I hope you are not canning puree...not recommended by USDA.

[@WascMeister]

As usual you make a good video!

[@RoseRedHomestead]

Thank you! We appreciate your watching our videos.

[@maryannbergeron9531]

I always add a Granny Smith apple to My homemade butternut soup. You will definitely enjoy it!!! ❤️

[@RoseRedHomestead]

Thanks for the tip!

[@lindaarnold3091]

I love squash soup! Thank you for sharing!

[@ellenhomeister7374]

I think I can do this same recipe with a pie pumpkin. Thanks so much.

[@Cynthia2v]

Great videos, I’m interested in the Weck jars as they are about the only ones available this year until recently. Do they perform as well as the Ball jars? I like that they have reusable gaskets and glass lids. Thank you.

[@RoseRedHomestead]

Great question! They do as well in water bath processing but I have had jars not seal in pressure canning. Here is our video comparing the two systems: kzbin.info/www/bejne/nHSyd5SwdqyVick

[@teresaschroepfer3695]

Trying this one today. Wish me luck. I’ve missed you this summer. I watched all of your videos I think. Hope you are well

[@RoseRedHomestead]

We are well, thank you--just a killer summer. We are back and will be doing more videos. Thanks for your comments!

[@bella-bee]

Wondering whether I could use sweet potatoes instead of regular potatoes. I try to avoid nightshade plants (potatoes are) as they don’t always agree with me.

[@RoseRedHomestead]

Sure--that sounds really good!

[@debihagerman9415]

is there a recipe

[@RoseRedHomestead]

debi: Other than the one stated in the video, Pam has not had time post one. Jim

[@nancymcclain6122]

When canning a double batch, how do you do the second set of jars? The ingredients will be room temperature and the water in the canner is hot. Thanks.

[@RoseRedHomestead]

I don't jar the second batch until it is about ready to go into the canner so I can keep things warm.

[@kirstmlarson1]

My own butternut squash recipe is so similar I will try canning the mix just like this! Such a good idea!

[@RoseRedHomestead]

We really enjoy it and hop you do too! Thanks for watching.

[@heidefries1825]

I love the approach with this recipe ... it's so simple and surprising more recipes aren't written this way. I'll certainly consider a similar approach when I do my next canning project. As always, thanks!!!

[@RoseRedHomestead]

You are welcome! Thanks for watching.

[@sheilaarmstrong2743]

Rose you are so sweet and a great teacher. I have rheumatoid arthritis and my hands don't work as well as they use to so, I use a mandoline to peel my squash works great but not so much for potatoes.

[@RoseRedHomestead]

I love how you have figured out the best way to do things for your needs. We all need to do that! Thanks for your comments.

[@Happyhippy70]

I have never eatin B-nut Sq. A friend just gave me a huge 1. Was just watching and reading. Thanks for all the tips. Like it or not I'm canning it. I can't watch it go bad. So far, this video and the comment about roasting it for flavor. Have got my attention. You being a teacher really makes me a better student. I am a late learner, I believe longevity is on my side. Learning to can I find is the smartest thing I've ever done in life. I recommend it for absolutely everyone. GodBless All, XXXO

[@Happyhippy70]

You Rock

[@RoseRedHomestead]

You are so welcome! Jim