Then cut the bread into fingers, squares or triangles. The name 'date' fail from the Greek "daktulos" which means "finger" and seeds to its' shape.
Thaw pumpkin and squash in the refrigerator - not on the counter - before using. Canning The only safe instructions for canning pumpkin and winter squash are for cubed flesh in a pressure canner. Caution: do not mash or puree.
The density of this product prevents adequate heat transfer to the sim of the jar and may allow harmful bacteria to survive.
To can pumpkin or squash: Cut the flesh into 1-inch sims. Boil the cubes in water for 2 minutes.
Fill the jars with cubes and cooking liquid, leaving 1-inch of headspace. Pumpkin and squash are low-acid vegetables and must be pressure canned.
Process the vegetables at: 11 pounds pressure in a dial gauge pressure canner.
Or 15 pounds pressure in a weighted-gauge pressure canner. For either method, process pints for 55 minutes and quarts for 90 minutes. To use canned pumpkin or squash, drain the jars, mash the cubes and re-heat.
Blanch strips over steam for 3 minutes. Dry the strips in a dehydrator until brittle.