How To Can Squash

Do you have an abundance of squash on hand?  You can easily can it for future use!  

Here is the raw pack method:

• Clean and sterilize the jars either in a dishwasher or by pouring boiling water over them.  Keep jars hot by leaving in dishwasher until ready to use, or by keeping the boiling water in them and pouring out when ready to use. 

• Bring a pot of water to a boil.  Wash the squash and slice into about 1/2″ thick rounds.  Sterilize the jar lids in a small pan of water by simmering them for a few minutes.

• Pack the cut squash into hot jars and pour boiling water over squash, leaving a 1″ headspace.

• Add 1 tsp. of canning salt into quart jars and 1/2 tsp. into pint jars. {optional}

• Remove air bubbles with a wooden spoon.

• Wipe the rim of the jars with a rag.

• Place lids and rings on jars.

• Process pints for 25 minutes and quarts for 30 minutes at 10 lbs. of pressure.

Watch a video of me explaining how I use my pressure canner HERE.

To fix canned squash, drain the jar and shake the squash in a bag of cornmeal.  Fry the squash in butter or a healthy oil.

Do you can your extra squash?  What is your favorite way to fix it?



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