Canning Summer Squash

4 ingredients
5 steps

Ingredients

  • squash
  • 1/2 tsp. salt (to pints)
  • 1 tsp. salt (to quarts)
  • boiling water

Directions

  1. 1
    Wash squash, but do not peel.
  2. 2
    Trim ends.
  3. 3
    Cut squash into 1/2-inch slices; halve or quarter to make pieces uniform in size. Pack raw squash tightly into clean standard canning jars to within 1-inch of top.
  4. 4
    Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts.
  5. 5
    Fill jar to within 1/2-inch of top with boiling water. Adjust jar lids and bands.

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