Canning Squash

This warm winter means it's time to can the squash I harvested in December. I have it down to a science, and will do one batch (7 quarts) each day. I'm doing my first batch now. Here are some fun facts:

I have a thing about having food stored for an emergency.
Butternut squash is orange, like pumpkin, but better tasting.
Much of the work is peeling and cutting the squash into cubes.
I have to stop to sharpen my knife.
My machete comes in handy for cutting up the big ones.
You need a pressure canner for safely canning squash.
I might end up with as much as 50 quarts canned.
I often bake "pumpkin pies" with butternut squash.
One quart of squash makes two pies.