Free Recipe Canning Summer Squash
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Canning Summer Squash Recipe
2 lb To 4 lb; Makes 1 quart
Canning Summer Squash Preparation
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 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 07:36:32 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
Cooking Temperature:
Recipe Serves: 1
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