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Canning, Jarring Squash and Zucchini

Updated on July 2, 2015

How to Can Squash and Zucchini

Canning squash and zucchini is one of simplest things to can. The reason for this is there is absolutely no pealing, coring, or removing seeds. All you have to do is wash your squash and zucchini, now cut it into the size pieces you desire.

Get your jars and lids ready by boiling them or running them through the dishwasher.

Put your cut up squash or zucchini into a pot of water and boil for a couple minutes. Using a slotted spoon pull out your squash or zucchini and put it into your jars. Make sure to leave about 3/4 of an inch space from the top.

Add a 1/2 teaspoon of canning salt to each jar. Now add the boiling water (that you cooked it in) to each jar, making sure to leave about an inch space from the top.

canned squash

Preparing Squash and Zucchini for Canning

You want to make sure to get out any air by using a flat (plastic) knife or something similar. Do not use metal as it could damage your jars or rims.

Now place your lids on and then the bands. Put in your pressure cooker at 10 pounds for 30 minutes for pint sized jars and for quart sized jars 40 minutes.

While cooling do not pick up the jars or move them around. It's best to just leave them overnight on your counter or table top.

The next morning just store your jars in a cool, dry place.


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    • profile image


      4 years ago

      If you don't have a pressure cooker... and you just want to do them on the stove top in boiling water (jars with the squash in them prepared... )

      how long much time?

    • profile image


      4 years ago

      How long would you would you recommend doing them in a traditional canner? I don't have a pressure cooker, but I have tons of squash. I've canned it in the past for about an hour, but it always seems to come out with a "sour" taste. Any other suggestions?

    • profile image


      4 years ago

      Thank you for sharing the directions :) We had a bumper crop of zuc's and yellow squash this year. Wondering if I can do this with the acorn and butternut this fall .

    • profile image


      4 years ago

      Tara salt is purely for taste when pressure canning

      I would also like to know about the texture.

      I would mostly be using it for squash casserole.

      how long have you been canning squash?.. everything I have read says your not suppose to can summer squashes but I have even seen ladies at out local farmers market selling it and would really like to can it.. we have soooooooo much squash this year :)

    • profile image


      4 years ago

      What happens if you forget to put the salt in the jar and you have already put lids on and they seal?

    • profile image


      4 years ago

      How is the texture?

    • profile image

      nina james 

      4 years ago

      thank you for posting instructions-it is greatly appreciated

    • DeborahFantasia profile imageAUTHOR


      7 years ago from Italy

      The reason you don't want to move them around Mark, is that during the cooling process is when the jars seal. If you move them around it can cause your jars to not seal correctly.

    • profile image


      7 years ago

      why shouldnt you move jars around until cooled


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