Yesterday I was asked two questions that I thought might be interesting to others.
First I was asked if it’s hard to find wide mouth canning lids here. I always think about weak links. Many years ago – probably 10 or more years ago, as I thought about canning, the weak link was the lids. I could have all the jars in the world and I re-use rings but if I couldn’t get lids, I couldn’t can so I made sure that I kept a good supply of lids on hand. If I’m using new jars, I use the lids that came with them but if I’m re-using jars, I use a re-usable lid. For me, it’s Tattler lids but I believe there are others available now.
I also always keep dozens of packages of metal lids.
Whatever you do and whatever is important to you, make sure to keep enough on hand that if there’s a shortage, it won’t disrupt your life. For things that are in short supply now, just keep watching for them and, without hoarding, over time, build up a supply you’re comfortable having.
I hope I’m wrong but I don’t see some things ever going back to how they were before . . before 2020.
The second question was about canning winter squash.
The National Center for Home Food Preservation is my go to source for canning questions. There are many places and I know some of you like others. Use whatever site you’re comfortable with.
The first time I read that it was not safe to can pumpkin/winter squash puree, I was shocked. How could I buy cans of pumpkin puree but yet I couldn’t can my own? Of course it’s because the commercial canners can do more than us home canners. It’s another of those things that I don’t know what I don’t know because I would have never thought I couldn’t/shouldn’t can pumpkin puree.
It is safe to can pumpkin/winter squash in cubes but I’ve never had much luck doing it. It always comes out soggy and watery tasting. When I’ve had pumpkin or winter squash I wanted to save, I’d freeze the puree. The Pioneer Woman has a recipe that I use – simple and easy. When I grew winter squash, I would always make many bags of this puree to add to the homemade dog food but we would use it for pies and casseroles also.
Please remember that when it comes to canning safety, because others do it and never get sick, that doesn’t mean it’s ok. I have a great respect for canning and food safety and, for the most part, I follow the guidelines and don’t get adventurous.