First off, so sorry to everyone that its been so long since we posted anything-We have been so busy here on the homestead that there has not been much chance to get to town( no internet service at home) and blog about it! One of the things we have been doing a lot of is canning zucchini and yellow straight neck squash.
Here are some little zucchini on one of our plants. They grow so fast that the tiny squash on this plant will be canning size in another day or two at the most. They have been coming in fast around here!
Clean canning jars ready to fill.
I leave about an inch of head space . Then I add half a tsp. salt and just cover the squash with cool water.
Ready for lids and bands.
Summer squash , like all low acid foods, must be pressure canned. Check with the local extention office or check the Ball "blue book" of canning for the most up to date canning times and pressures.
It is so satisfying to see all those pretty jars lined up in the pantry:-) . We like to use canned squash in soups and to make fried squash patties. Mmmm, mmm!