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Canned Squash (by request)

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  • Canned Squash (by request)

    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.

  • #2

    There's a few things I've run across that are no long "recommended".

    I dehydrated my extra squash last year to throw in soup, was hoping for a canning recipe. I HAVE thrown some chunks in with stewed tomatoes a time or two, but that also, is no longer recommended.

    Thank you anyway!
    "If Howdy Doody runs against him, I'm voting for the puppet." - SkyOwl's Wife, 2012


    • #3
      That's okay, it is better frozen anyway. On the canning front, we've been eating these forever. We bake it into squash casserole and use it for stir fry.

      I think those get hot enough to denature any botulism toxin, but that is an assertion I should not make without testing.


      • #4
        Yes, it's better frozen, but I'm afraid we'll lose power, so still working on emptying freezer.
        "If Howdy Doody runs against him, I'm voting for the puppet." - SkyOwl's Wife, 2012


        • #5
          I know this is an older post, but why do they not recomend canning squash? It was in my blue ball book and I canned some with onions and a little chicken base. I couldn't get anymore in my freezer. We ate one can to see how it was because I prefer frozen squash. It worked out fine. The onions and the chicken base helped with the flavor. We fried it up and it turned out great. would love to know why they don't recomend it though.


          • #6
            2009 USDA canning recomendations

            Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree."

            It still has directions for summer squash.


            • #7
              As far as I understand, squash and pumpkin are so low in any acid and harbor some specific form of botulism that apparently pressure canning it won't guarentee it's distruction. We freeze our pureed pumpkin now since the wife was told this. Love the pumpkin but hate losing the space for meat.



              • #8
                When we can summer squash we add a little cooked onions and diced tomatoes, to bring the acid content up.
                We never had any issues with canning winter squash or pumpkin before...
                "One of the penalties for refusing to participate in politics is that you end up being governed by your inferiors." Plato

                That Government is best which governs the least, because its people discipline themselves.

                — Thomas Jefferson

                You cannot help the poor by destroying the rich. You cannot lift the wage earner by pulling down the wage payer.

                — Abraham Lincoln

                I was so embarrassed today. I got caught peeing in the pool. When the lifeguard yelled at me I jumped and damn near fell in.



                • #9

                  Why is canning summer squash or zucchini not recommended?Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.

                  We canned squash my whole life, before freezers and dehydrators. We followed the instructions from the Home Extention Office or the directions that came with the pressure canner (1950's). Regretably, I no longer have all that information now.

                  I notice that your instructions say to pack loosely in jars. That is probably the key. My Mother's recipe is quite simular to yours, different only in the addition of 1 tsp of salt. However as for pressure and time it just says "process as directed" Meaning she had a chart or pamplet somewhere that had time and pressure. Surely, someone out there has one of the old pamplets from the Home Extention Office or the directions that came with the pressure canner. It can't be THAT lost. Sounds like your directions came stright from one of these.
                  Last edited by ZAGran; 08-28-2012, 03:16 PM.


                  • #10
                    about 5 years ago I canned summer squash because I ran out of freezer room and had no problem. I hope I don't have any problems now because I ran out of freezer room this year and canned 25 quarts of squash by the blue ball instructions.