Country Living Series

Wednesday, May 18, 2016

"Hey, tell Younger Daughter to be careful..."

In reference to Younger Daughter's goal to become a radiographer, reader Rob sent a hilarious email with the warning, "Hey, tell Younger Daughter to be careful..."


  1. Patrice could you please tell me how to can yellow summer squash? Thanks Sue

    1. I've never canned summer squash, but this is what my canning book ("Putting Food By") says:

      Wash, trim, but do not peel squash. Cut into half-inch slices; halve or quarter slices as necessary. Cover with boiling water, bring to a boil, reserve hot cooking liquid for processing.

      Pack squash loosely and add hot cooking liquid, leaving 1/2" of headroom. Squash MUST BE PRESSURE CANNED (not water-bath canned) at 10 lbs. pressure (adjusted for your elevation): pints for 30 minutes, quarts for 40 minutes.

      - Patrice

    2. Thank you so much!! I'm going to order that canning book.