In-your-face stuff from an opinionated
rural north Idaho housewife.
Good one :)
Patrice could you please tell me how to can yellow summer squash? Thanks Sue
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
Thank you so much!! I'm going to order that canning book. Sue