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Canning Squash?????

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Dotshaf

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Jul 10, 1999, 3:00:00 AM7/10/99
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Does anyone have a recipe/procedure for canning yellow/zuchinni squash that
doesn't end up with mush?

Charlee

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Jul 12, 1999, 3:00:00 AM7/12/99
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The only way to preserve squash that I've found is to pickle it.

Squash Pickles

8 cups slices squash (yellow or zucchini, or mix it up)
4 sliced onions
2 peppers (1 red, 1 green)
1/2 cup pickling salt
3 c. white 5% vinegar
3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed

Pour salt over squash, onion, peppers covered with ice and water. Let stand
3 hours. Drain. Make brine with remaining ingredients. Bring to boil one
minute. Add vegetables, return to boil. Boil 3 minutes. Hot pack in pint
jars. BWB for 5 minutes. Makes 4 pints.

-**** Posted from RemarQ, http://www.remarq.com/?c ****-
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S.Clark

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Jul 13, 1999, 3:00:00 AM7/13/99
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To can summer squash, I remove the ends, seeds if it has them.. slice to
uniform size then pack into sterilized quart jars, put a teaspoon of salt
fill to 1/2 inch below the rim with boiling water put sterilized lids on
firmly and process in a hot water bath for 30 minute..
In the winter, I'll drain these, stir fry sliced carrots, add a pinch or so
of tarragon, then turn the heat off and add the squash..

Sharan

ma pickle

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Jul 13, 1999, 3:00:00 AM7/13/99
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>>>>firmly and process in a hot water bath for 30 minute.....

Summer squash is low acid and MUST be done in a pressure canner. Hot water
bath is asking for boutulism.

Ingrid


Garden_Goddess

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Jul 13, 1999, 3:00:00 AM7/13/99
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You are sooooo good, ma pickle! I just shudder when some well-meaning person offers me some of their lovingly canned produce. A
friend gave me a jar of "canned" salmon egg ceviche last year, and the eggs were raw in the middle.
<shudder>
ma pickle <mapi...@teleport.com> wrote in message news:f8Hi3.5588$Oa1.3...@news1.teleport.com...

The Cook

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Jul 13, 1999, 3:00:00 AM7/13/99
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I guess I am lucky. The only time someone gave me home-canned
tomatoes, I ended up with them all over the kitchen. (Spewed when I
opened it.) Better than eating them and getting sick.
Susan N.

Robert J Becraft

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Jul 14, 1999, 3:00:00 AM7/14/99
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>>>>firmly and process in a hot water bath for 30 minute.....

>>Summer squash is low acid and MUST be done in a pressure canner. Hot water
>>bath is asking for boutulism.
>>
>>Ingrid

Confirmed at:

http://www.foodsafety.org/he/he266.htm

The Tetrad

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Jul 19, 1999, 3:00:00 AM7/19/99
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dot...@aol.com (Dotshaf) wrote:
>Does anyone have a recipe/procedure for canning yellow/zuchinni squash that
>doesn't end up with mush?

I think drying them works much better -- they keep a long time and rehydrate
beautifully if you just add them to soup or spaghetti sauce.

I slice them in the food processer, dry them in the dehydrator (Excalibur -- I
*love* it!), then pack them in plastic bags for the freezer (for me) or in
plastic deli containers (for friends).

Some folks even eat the dried squash slices with dip instead of potato chips.


Dinara, the garlic grower
Sustainable agriculture takes root with your support! <*>

"The wonderful thing about garlic is that you only need 4.4 pounds/day to get all your calories!"

--John Jeavons, Keynote Speaker
Seed Savers Exchange 1998 Campout Convention
Heritage Farm, Decorah, Iowa

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