Canning Squash

[April Manier]

Any of you ever can squash?
If so, what kind and how. How does it taste later?

 

[TanksHill]

If I am not mistaken winter squash, pumpkin etc. can be canned in a pressure canner as cubes. They to not recommend canning mush because the jars have a hard time reaching proper temp.

I remember doing butter nut one year. I would drain and mash.

http://www.wvu.edu/~exten/infores/pubs/fypubs/wp394_99.pdf

g

 

[hoodat]

Just remember squash is an alkaline food so give it a full 90 mintes at 10 pounds for sea level. Consult a chart if you are higher than that. Be sure to examine the jars for bulged lids or discoloration before using.

 

[Ridgerunner]

I've canned zucchini and yellow summer squash. I'll never do it again. It is pure mush. I prefer to blanche and freeze it. That is real mushy too but not as bad as canning it. I really don't have a good preservation method.

One thing I have done that worked OK. I shredded zucchini, measured it out for the right amount for my recipe for zucchinbi bread, 3 cups I think, and froze that without blanching. You get a lot of liquid with it when you thaw it, but it makes pretty good zucchini bread. I add the liquid in with the zucchini to keep the zucchini bread from being too dry.

 

[hoodat]

Canned summer squash can get pretty mushy but it can be stirred into soups and stews to add both flavor and body.