One of the moderators asked for my canned squash recipe. This came from an old book my grandmother gave me.
For summer squash and zucchini, cut into slices. Put in pot and cover with water. Bring up to a boil and pack very loosely in the jars. 10psi/30 minutes for quarts.
I googled the recipe and the USDA does NOT recommend canning squash anymore. I had never looked it up before and didn't know. They used to, but "misplaced" the supporting data. We have a freezer and a foodsaver now, so I'll just freeze it from now on.
For summer squash and zucchini, cut into slices. Put in pot and cover with water. Bring up to a boil and pack very loosely in the jars. 10psi/30 minutes for quarts.
I googled the recipe and the USDA does NOT recommend canning squash anymore. I had never looked it up before and didn't know. They used to, but "misplaced" the supporting data. We have a freezer and a foodsaver now, so I'll just freeze it from now on.
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