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…