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Squash (Cook the squash in a saucepan)

Cook the squash in a saucepan as for the table; remove from the shell and press through a ricer or sieve. Place the squash in sterilized jars, using a silver-plated knife to pack it as solid as possible; set the filled jars on a rack in wash-boiler, steamer, or canner, the lids beside them, cover the receptacle and let cook one hour; stir down if needed; adjust rubber rings and covers, but do not fasten them down.

Cover and let cook half an hour or longer. On account of the density of the pulp in the jar, long cooking is needed to heat thoroughly.