Canning, Jarring Squash and Zucchini
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.
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.