We have been using our rampicante squash to make delicious squash soup. I have been keeping it in a box in the dining room and it has kept well there but I decided to try canning it today. First I peeled it and cut it in chunks. Then I blanched it and put it in jars.
I followed the directions in the Ball canning book and pressured canned it for 90 minutes.
I canned 5 qts and left one huge squash to eat fresh later. I think it looks really pretty in the jar! We look forward to many pots of squash soup!