How To Can Squash. The only safe way recommended by the USDA for canning pumpkin is to can it cubed. Wash and cut the squash into half inch thick slices before packing them into your jars.
Like most vegetables summer and winter squash varieties are low-acid foods. This is how to can squash without a pressure cooker. The acidity of the tomatoes seems to help the squash maintain better texture than when canned.
Keep the jars and lids hot until they are ready to be filled.
It needs to be like pumpkin or the solid orange flesh of other winter squash which is stringless. Keep the jars and lids hot until they are ready to be filled. Wipe the rims with a clean damp cloth to remove any seeds or pulp. Remove the stem and put the squash into a microwaveable.