Canning Squash and Zucchini
Today we are Canning Squash and Zucchini.
Here’s a super easy way to can summer squash and zucchini. Raw pack method…
Clean and sterilize your jars. I either wash them in the dishwasher; or wash in hot, soapy water, rinse and boil in large pot to sterilize.
In a small pot, get some water almost to a boil (NOT boiling) and place your lids in there to sterilize, turn down heat to simmer.
Fill a large pot with water and bring to a boil.
Wash your squash well; scrubbing with a vegetable brush helps get it good and clean. Cut ends off and slice into 1/2″ thick rounds. No need to peel.
Pack the slices into hot jars, leaving 1 in. headspace. Add salt if desired; 1/2 tsp pints, 1 tsp quarts.
Pour boiling water over the squash, leaving 1 in. headspace. Tap the jar gently on the counter, or use the end of a wooden spoon or something to remove air bubbles.
Wipe the rim of the jars with a wet rag, and adjust the two-piece lids.
Process pints for 25 min., quarts for 30 min. at 10 pounds pressure in a pressure canner. Add 5lbs pressure for higher altitudes.
These are great reference for all you canners and going to be canners out there!
I also found some great canning recipes HERE on Amish America; Amish Canning Recipes.