Canning Squash

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So you have spent the whole of summer growing squash in your garden, what do you do with all the surplus that you cannot eat fresh? Hmmmm, how about learning how to can squash? That is what we will be looking at today.

You will need your pressure canner, for this one. We will be using the raw pack canning method for your squash. If you have been following my blog, we have done this a couple of times now with different fresh vegetables.

How To Can Squash

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Here’s What You’ll Need:

  • fresh squash
  • canning jars with lids
  • pressure canner
  • medium sauce pan
  • water
  • wooden spoon
  • kitchen towel
  • canning jar lifter
  • canning salt (optional)

Get ready for the canning process by sterilizing your canning jars either in your dishwasher or by simply pouring boiling water over them. Also remember to keep them warm until it is time to fill them with the squash. Wash and cut the squash into half inch thick slices, before packing them into your jars.

Pour boiling water to fill the jars up to an inch below the rim of the jar. Then you can optionally add half a teaspoon to a full teaspoon of canning salt, depending on the size of the jars. Wipe rims and screw the lids on. Process at 10 lbs of pressure for 25 minutes for pints and 30 minutes for quarts.

You can follow step by step instructions on the Jills Home Remedies blog, here…

How To Can Fresh Squash

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