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..."

4 comments:

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

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    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

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

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