There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.
- 18 lbs. of summer squash
- 2 gals of water
- 7 tsp canning salt
- Prepare the jars and lids according the manufacturer’s directions keeping them hot.
- Pour the water into a 12 qt pot and place over high heat to bring it to a boil.
- Cut the squash into 1 in cubes and gently place the cubes into the boiling water.
- Return them to a boil and cook for 5 minutes or until just softened.
- Loosely pack the squash into the jars using a canning funnel.
- Add enough hot cooking liquid to maintain a 1/2 in headspace.
- Release any air bubbles and add more liquid if necessary to maintain the correct headspace.
- Wipe the jar rims and tighten the lids by hand.
- Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.
- Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.
- Carefully remove the jars and place in a draft free area to cool.
- Check the seals before storing and use any jars that must be refrigerated within 2 weeks.
- Boil the squash for 10 minutes before eating or tasting.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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