In-your-face stuff from an opinionated
rural north Idaho housewife
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..."
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.
Good one :)
ReplyDeletePatrice could you please tell me how to can yellow summer squash? Thanks Sue
ReplyDeleteI've never canned summer squash, but this is what my canning book ("Putting Food By") says:
DeleteWash, 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.
DeleteSue