Canning food can save you a lot of money over time. Unless you properly store it, buying fresh fruits and vegetables in bulk is not feasable unless you know how to properly store it. Many people buy in bulk and freeze their food, however, this can clutter your freezer rather quickly. This is a method of preserving your squash without taking up a lot of space in your freezer.
What You Need:
Squash
Salt
Sharp knife
Wooden or plastic spoon
Canning jars
Kitchen tongs
Pasta pot
Pressure Canner
Pot holders
Damp rag
Permenent marker
Instructions:
Cut squash in chunks or slices.
Fill your pot with water until squash is covered.
Add 1/2 teaspoon of salt per pint jar and 1 teaspoon of salt per quart jar.
Fill jar with squash leaving 1 inch head space at the top. After you have moved all of your corn to the jars, fill your jars with the liquid that is left in the pan. Again, leave 1 inch head space at the top of the jar.
Use the handle of your wooden or plastic spoon to slide between the squash and the jar. Gently press against the squash releasing the air bubbles. Continue around the jar making sure to release as much air as possible.
Place the flat portion of your two piece lid in hot water (water must be steaming). While your lids are heating, use the damp rag to wipe the lip of the jar and the threads. This will ensure that you get a tight seal.
Place the flat portion of your lid on top of the jar and screw on the outer part of the lid. Make sure lids are tight.
Place your jars in the pressure canner. Fill the pot with water covering jars and make sure that the water goes two inches above the lid of the jar. Apply 10 pounds of pressure. Boil for 1 hour and 25 minutes.
Use kitchen tongs to remove hot jars. Use pot holders to tighten lids and let them sit with space between them. After 1/2 hour check to make sure that jars have sealed. (If you have gold lid jars you will hear them pop when they seal. If you have silver lid jars, they only make a small click.)
Date your jars and write the contents on them. Make sure to write them in the center portion of the lid because they will be disposed of after use. Store in a dark dry place such as a basement or cellar. Your squash will be fresh for up to 1 year.
The only part of your jar you should dispose of is the center flat portion of the lid. The ring and jar are reusable year after year.
