*  Exported from  MasterCook  *

                          CANNING SUMMER SQUASH

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Canfood                          Pressure
                Vegetable                        Typed

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.
  
  Source: Vegetable Gardening Encyclopedia Typos by
  Dorothy Flatman 1995
 


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