Canning Yellow Summer Squash
May 17, 2016
Laura
Canning Yellow Squash

When my kids don’t like a vegetable, I don’t give up. I make it several different ways, and sometimes even wait a couple years before re-introduction. I’m my kids’ nutritionist, and I’m putting the effort in now to set them up for a lifetime of enjoying a variety of healthy foods. It’s true everyone won’t like everything, but I gotta try, right? Giving up can lead to picky eaters, which is no fun for anyone. This past year was my victory in regards to summer squash. Neither of my kids liked it before, but they finally like it, after years of re-introduction. It’s worth it, especially because sometimes I can get a 20 pound box for $5 like I did this past weekend. Yesterday I canned six quarts of squash, and this morning I did five. With the rest, I’ll make a mock apple pie cobbler, make squash noodles, and squash bread.

I have to give a disclaimer . . . the government does not recommend canning summer squash, but it’s because they can’t find their research. Instructions have previously been published in cookbooks, including a Ball canning book I have on my shelf. They do have a concern about it becoming too compact because the squash gets rather soft while pressure canning if boiled for 2-3 minutes as they suggest. My solution is to heat the squash, not cook it. I wouldn’t have tried summer squash if I hadn’t seen other people successfully can it. Also, I can pumpkin, which is way more dense than summer squash, so . .

I’ve done raw pack, and hot pack with squash. I’ve found you can fit much more squash in the jars by doing hot pack. I’ve raw packed 6 jars, but with the same amount of squash I can pack 5 jars, giving me more squash per jar.

Canning yellow squash is easy, just wash, and cut into 1 inch cubes, or slices.

IMG_20160517_064457638

Heat a big Dutch oven of water. Add squash in batches, and when it’s heated through, place in jars.

IMG_20160517_064610771

IMG_20160517_065824393

Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.) Pressure can at 10 pounds of pressure for quarts for 40 minutes at 10 pounds of pressure for elevations of 1,000 feet and below. Always check your elevation before pressure canning. Don’t try and water bath can squash, or any other low-acid vegetable – – such foods must be pressure canned.

IMG_20160517_061400188

14 Comments

  1. Susan

    Hello 🤗After I was fone with pressure cooking my squash and I hot the jars out of the canner some of my hars only had about half a jar of water in them even tho I filled them up. Will it be ok like that or do i need to do something different with them?
    Thank You

    Reply
    • Laura

      Hi Susan! Did you raw, or hot pack your jars?

      Reply
      • Susan

        Hot packed them

        Reply
        • Laura

          Ok, so I’m wonder if you brought the canner temp down too quickly. This results in syphoning. Regardless, your squash is fine as long as the jars are sealed.

          Reply
  2. shelia

    Can you heat squash with water and vinegar, like canning okra? Hot pack jars.

    Reply
    • Laura

      Hi Shelia. Are you asking about making squash pickles? If so, yes, people do can squash pickles but you don’t boil the squash first, rather you pour the hot liquid over the squash. There is a book called “So Easy to Preserve” and they have a couple recipes for them.

      Reply
  3. Lindsay Hix

    Can you just hot pack it?

    Reply
    • LauraM

      Yes, I hot pack. (Pictures in the blog) Heat it through and add hot or boiling water.

      Reply
  4. anne Kelley

    I Love canning vegtables, fruit meat, I love this site

    Reply
    • LauraM

      Thank you Anne!

      Reply
      • Nicole M

        Question: We were having much fun canning pickles yesterday (the drinks were flowing) that we forgot to heat the squash first and packed it raw then filled with hot water and pressured it for the correct amount of time. One of the quart jars has about 2” head space from the squash shrinking during the canning process. Is it ok to leave it like that, should I pop the too and reprocess it with more water and/or squash, or is it ruined and I have to eat it now? This was my first time canning and and a seasoned friend was helping. (I probably should’ve poured less brandy in her glass, lol!)

        Reply
        • Laura

          Nicole, you sound like a super-fun person. LOL! I’ve done raw and hot pack before, and the hot pack allows you to fit more squash in the jar. What happened is your water absorbed into the squash, and it’s fine. Even if it were not fine you would not re-process as it would turn your squash into mush. So don’t worry, and enjoy your squash! I’m actually working on a post with a recipe for a yellow squash custard casserole using my canned yellow squash, so look out for that. Happy canning!!

          Reply
    • PennĂ© Beckett

      What do you mean by heated through?
      Where is Mexican casserole recipe?

      Reply
      • LauraM

        Hi there. Heated through means they are heated but not cooked. How long you leave in the water depends on how thinly cut the squash. Regarding the casserole, I wrote this post several years ago and I cannot find it! However, I am going to find a Mexican squash casserole recipe and try it this week. I’ll make sure to give you a link if I find a winner, or will make it my own and post!

        Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Preserved Home Logo

Subscribe To Our Newsletter

Please subscribe to our newsletter and never miss another update.

You have Successfully Subscribed!

Pin It on Pinterest

Share This