How to home pressure can pumpkin and winter squash. This is a walk-through of the USDA's tested safe methods.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
Processing time: half-litre (US pint) jars for 55 minutes OR 1 litre (US quart) jars for 90 minutes.
Wash the squash before peeling, so that you aren't driving surface bacteria into the flesh as you peel.
Don't blanch the squash for longer than 2 minutes, or it will break down a lot.
Tip! If you are doing a lot, it can help to prep all the squash cubes the day before and store overnight refrigerated in large bags. The next day, bring out of the fridge about an hour before use to warm up, then proceed with the blanching of it.
Home-canning squash and pumpkin. www.healthycanning.com