1. The first step is to make sure you know how to operate your pressure canner. If you are not familiar with using a pressure canner check the manual that comes with the canner. You can also check this page for general instruction on pressure canning and how to operate a pressure canner.
   
2. Operating your canner correctly is important! There are steps that you do not want to leave out. Things like how much water goes in the canner, how long to vent the canner, and how to cool down after processing.
3. Before you start have all supplies and ingredients on hand.
4. Wash your squash.
   
5. Peel and cube. This can be a tricky step. If you've got a good sturdy vegetable peeler you might get away with using that. However, mine was too flimsy so I resorted to peeling my butternut squash with a knife. I simply cut the squash in half, removed the, and then peeled each half. I then cut the half with the seeds in half again and removed the seeds. It was a bit tedious but it worked. The peeling, seeding and chopping method doesn't truly matter. The goal is to have 1-inch cubes of winter squash.
   
6. Bring a pot of water to boil and boil the peeled cubed squash 2 minutes.
7. Add your squash to a jar and top off with boiling water. My preference is to use my 4th Burner Pot with boiling water for the ease of pouring rather than using a ladle. You can also use a ladle and use the cooking liquid to top off your jars. Leave a 1-inch headspace.
8. Use a bubble tool (or a chopstick) to remove any air bubbles from the jar, check that headspace again to make sure you have 1 inch.
9. Carefully wipe the rim clean and add the canning lid and ring.
10. Place the jar in the canner to keep warm and fill the other jars.

Processing instruction.

1. When all your jars are filled, process according to pressure canning steps for your canner.
2. Process:
   

   Pints 55 minutes
      Quarts 90 minutes.