Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canfood Pressure
Vegetable Typed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb To 4 lb -- Makes 1 quart
Summer squash is another home garden plant that
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 don't peel. Trim off ends.
4. If large, cut the squash into 1/2 inch slices or
chunks.
5. Put squash pieces in a large saucepan, add boiling
water to cover, and heat to boiling for 2 to 3
minutes. Pack squash loosely into hot pint or quart
jars to within 1 inch of tops. Add 1/2 teaspoon salt
to pints, 1 teaspoon to quarts, if desired. Pour in
boiling water if there is not enough cooking water.
6. Run a slim, non metal tool down along the inside of
each jar to release air bubbles. add 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 minutes for
pints, 40 minutes for quarts. Follow manufacturers
directions for your canner.
10. Follow basic steps for steam pressure canning, 10
through 24.
Source: Vegetable Gardening Encyclopedia Typos by
Dorothy Flatman 1995
