Canning Summer Squash
October 20, 2009|Comments (60)
Summer squashes should be enjoyed all year long, don’t you think? They are a little bit of heaven on the squash scale. Just what qualifies as a summer squash, you ask? Think of your favorites: zucchini, pattypan, and yellow crookneck. Known for having thin skin and cooking quickly, these squash are full of flavor and are wonderful served as a side or added to other dishes. Now… to make them last!
First, you will need a bushel of summer squash. If you are curious about just how much food makes up a bushel… fear not, for someone posted the U.S. Commercial Bushel Sizes in chart form online. So helpful! Anyway, I washed them in cool salted water using a vegetable brush and rinsed them well. This is a good time to boil your quart or pint jars and lids. I opted not to use pint jars for this particular canning venture for two main reasons: 1.) I did not want to wash, boil, and pack that many jars and 2.) I did not want to wash, boil, and pack that many jars. I am a lazy home-canner, y’all.
Now, chop them into bite-sized pieces. Don’t worry about peeling them. Herein lies the beauty of canning summer squash: no removing seeds and no peeling. Bliss, I tell you.
Place the chopped squash in a kettle and cover them with water. Heat to a boil — then boil for 2 to 3 minutes. Meanwhile, place the rack in the bottom of your pressure canner and add boiling water to the proper fill line (see the directions for your particular pressure canner). Add 2 tablespoons of white vinegar to the water in the pressure canner which keeps film from forming on the jars during processing.
Using a slotted spoon, dish out the boiled squash and fill each jar within an inch of the top. Place 1/2 teaspoon of canning salt on the squash. Ladle boiling water over the squash until just covered (maintain the inch head space). Remove bubbles in the jar. Use a magnet to lower a lid on the jar and then secure the lid in place with a ring. Now, place the jar in the canner. Repeat.
Process pints for 30 minutes or quarts for 40 minutes at 10 pounds pressure. Be sure you follow the directions you have for your canner so that you don’t have any mishaps. Also, do not expedite the cooling process in any way. Then, just soak in the results of your labor: