Can one can winter squash and sweet potatoes already mashed or pureed?

I have done a bit of canning in my life, but I'm still very inexperienced. As I think about how to preserve these two crops I wonder if they can easily and successfully be pressure canned in a state of mashed or pureed? I haven't really begun an in-depth hunt for this info yet. I figured to give this community a first crack at it.

I am certain they can be processed peeled and in chunks. The addition of a liquid like what is found on store shelves for sweet potatoes/yams makes perfect sense for at-home duplication. But to have a more solid mass like what I'm asking about seems like it might scorch or have some other problem. Maybe the trick is to leave a bit more head space?

I hope there is a simple answer. I would like to be able to have the ability to just open the jar to precooked product in the case of SHTF and I'm trying to conserve other energy or water sources.

I do know that most winter squash will keep in a cool dark place for months, and for some of that planned crop that is what I will do. I know sweet potatoes can also keep for a few months before they begin to sprout. I would still like another option.

Thanks in advance for your input!

There was a similar post recently.
I frequently freeze pumpkin puree. I make it to make into pie or pumpkin muffins or other baked goods, but a whole pumpkin produces more than needed for a recipe so I freeze the leftovers.
You mention conserving energy, so maybe freezing is not an option for you?

Melissa Ferrin wrote:There was a similar post recently.
I frequently freeze pumpkin puree. I make it to make into pie or pumpkin muffins or other baked goods, but a whole pumpkin produces more than needed for a recipe so I freeze the leftovers.
You mention conserving energy, so maybe freezing is not an option for you?

I still have a gallon bag or 2 in my freezer from nearly a decade ago.  Taking up valuable space, but I'm not ready to toss it. My oven recently went kapui, so I need to look up how to bake in my ninja multifunction air-fryer, if it's even still good. I made mini breads from the last one I used only about 2 years ago! Gosh is it nice to pull a personal sized pumpkin bread for breakfast or snack!

So I am not opposed to the freezer as one method of preservation. I just like the concept of having more than one option, cuz where I'm going to end up in another year-ish, there are plenty of power outages. That' doesn't work well for the freezer camp method if that outage lasts longer than a day or 2, and my daughter tells me that the ice storm of Feb '21 left them without power or water for near 2 or 3 weeks. It was a crazy long time in my estimation.  Anything in my freezer is likely to rot if not cooked up and eaten quickly. It's about 15 cubic feet and could get us through a month plus from a well stocked full capacity. Even with my dogs homemade food taking up real estate.

The similar thread is here:   Canning squash purée

USDA says no, has to do with the inconsistent thickness of various purées, and they can't say how long at what pressure would make it safe. The canned pumpkin at the store is an exact thickness that has been worked out how long and pressured for the exact size of can to kill off the bacteria. The center of the jar may not get hot and pressured enough, leaving live botulism in the middle of the jar.

Thanks Pearl. I should have known it would be you to have the answer.  I checked out the other thread you mentioned.  Hadn't yet thought of dehydration,  and likely wouldn't have thought about a powdered product turning solid in a jar. Wonder if a moisture absorber would fix that?
So canning in chunks it is!

Heh, you knew that I have been learning all kinds of stuff about squash! So yeah, I researched a lot.

As far as powders clumping, yes, moisture remover works. I go for making sure it's absolutely totally dry (redried after grinding) and put into the jar fast, and the jar is opened quick and closed quick when using it. I haven't had things clump.