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                           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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