|2 pounds||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 ½ 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 ½ 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 Submitted By DOROTHY FLATMAN On 10-07-95