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Summer squash is another home garden plant which sometimes overwhelms you with its production.
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You'll need all the basic equipment to can summer squash.
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1.
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Choose young, tender, thin skinned squash.
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2.
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Organize and prepare equipment and work area.
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3.
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Wash well, but do not peel.
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Trim off ends.
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4.
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If large, cut the squash into 1/2 inch slices or possibly chunks.
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5.
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Put squash pcs in a large saucepan, add in boiling water to cover, and heat to boiling for 2 to 3 min.
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Pack squash loosely into warm pint or possibly qt jars to within 1 inch of tops.
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Add in 1/2 tsp.
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salt to pints, 1 tsp.
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to qts, if you like.
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Pour in boiling water if there is not sufficient cooking water.
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6.
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Run a slim, non metal tool down along the inside of each jar to release air bubbles.
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add in more boiling liquid to within 1 inch of tops.
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7.
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Wipe tops and threads of jars with a damp clean cloth.
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8.
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Put on lids and screw bands as manufacturer directs.
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9.
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Process at 10 pounds of pressure, 30 min for pints, 40 min for qts.
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Follow manufacturers directions for your canner.
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10.
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Follow basic steps for steam pressure canning, 10 through 24.
