Canning summer squash
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Canning summer squash
  Canning    Squash    Vegetables  
Last updated 6/12/2012 12:42:52 AM. Recipe ID 1908. Report a problem with this recipe.
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      Title: Canning summer squash
 Categories: Canfood, Pressure, Vegetable, Typed
      Yield: 1 Servings
      2 lb To 4 lb; Makes 1 quart
  Summer squash is another home garden plant that sometimes overwhelms
  you with its production. You'll need all the basic equipment to can
  summer squash.
  1. Choose young, tender, thin skinned squash.
  2. Organize and prepare equipment and work area.
  3. Wash well, but don't peel. Trim off ends.
  4. If large, cut the squash into 1/2 inch slices or chunks.
  5. Put squash pieces in a large saucepan, add boiling water to cover,
  and heat to boiling for 2 to 3 minutes. Pack squash loosely into hot
  pint or quart jars to within 1 inch of tops. Add 1/2 teaspoon salt to
  pints, 1 teaspoon to quarts, if desired. Pour in boiling water if
  there is not enough cooking water.
  6. Run a slim, non metal tool down along the inside of each jar to
  release air bubbles. add more boiling liquid to within 1 inch of tops.
  7. Wipe tops and threads of jars with a damp clean cloth.
  8. Put on lids and screw bands as manufacturer directs.
  9. Process at 10 pounds of pressure, 30 minutes for pints, 40 minutes
  for quarts. Follow manufacturers directions for your canner.
  10. Follow basic steps for steam pressure canning, 10 through 24.

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Recipe ID 1908 (Apr 03, 2005)

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