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Ingredients
- 2 lb To 4 lb, Makes 1 qt
Directions
- Summer squash is another home garden plant which sometimes overwhelms you with its production. You'll need all the basic equipment to can summer squash.
- 1. Choose young, tender, thin skinned squash.
- 2. Organize and prepare equipment and work area.
- 3. Wash well, but do not peel. Trim off ends.
- 4. If large, cut the squash into 1/2 inch slices or possibly chunks.
- 5. Put squash pcs in a large saucepan, add in boiling water to cover, and heat to boiling for 2 to 3 min. Pack squash loosely into warm pint or possibly qt jars to within 1 inch of tops. Add in 1/2 tsp. salt to pints, 1 tsp. to qts, if you like. Pour in boiling water if there is not sufficient cooking water.
- 6. Run a slim, non metal tool down along the inside of each jar to release air bubbles. add in more boiling liquid to within 1 inch of tops.
- 7. Wipe tops and threads of jars with a damp clean cloth.
- 8. Put on lids and screw bands as manufacturer directs.
- 9. Process at 10 pounds of pressure, 30 min for pints, 40 min for qts. Follow manufacturers directions for your canner.
- 10. Follow basic steps for steam pressure canning, 10 through 24.
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