If you like stewed squash, squash casserole or squash and onions, this is a canning recipe you don’t want to miss. Some will say that they don’t recommend canning squash, but I will share with you what my family has done for generations and it works. This squash is great in casseroles, by itself stewed and even stewed with onions. When we can, we can big, there’s 25 lb of squash in each side of the sink.
Slice squash into thin slices.
Preheat the oven to 200° and heat the jars. Begin a pot of boiling water to add to the jars. Start a pressure canner with 2 quarts of water. Start the water for your lids. Once the lid water boils, drop the lids in and turn that water off.
Pack squash into hot jars. Add 1 teaspoon of canning salt per jar.
Fill each jar with boiling water and leave 1 inch of head space. Remove the air bubbles from the jars. You can carefully tap the jars on the counter and bubbles will rise to the top or you can insert a knife down the side. Wipe each rim with a sterile cloth, place hot lids, seal with rings. Don’t over tighten.
Place your jars in the pressure canner and put the lid on it. Once it begins to steam, let it steam for 10 minutes then put the 10 lb pressure weight on and begin the timer. Pressure can for 50 minutes.
We let our canners depressurize by themselves. If you rush them, they will boil the water out of your jars. I have left mine sitting over night before opening.
This project yielded 33 quarts.