Recipe - Canning Summer Squash

2 pound 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 One half 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 One half 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
Posted to MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 07:36:32 0600

From: netdir@cyberspc.mb.ca (S.Pickell)