Canned Squash Recipe
By Ann
Fresh summer squash in season is delicious and makes a wonderful side dish but cannot always be had at the grocery store or farmers market. Canning is the perfect way to preserve that delicious summer flavor all year round and it is really simple to stock your pantry with canned squash. Make this canned squash recipe to enjoy summer squash all year long!
Prep Time: 25 minutes
Cook Time: 40 Minutes
Ingredients:
● 6 Large Summer Squash
● 1 tsp Coarse Sea Salt
● 6 cups water + more for water bath
Directions:
● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.
● Scrub squash well with a produce brush.
● Quarter squash lengthwise then cut into ½” to 1″ cubes.
● Place 6 cups of water and all the diced squash in a large pot and bring to a boil for 2-3 minutes.
● Ladle squash into jars, packing the squash in well.
● Sprinkle ¼ teaspoon of coarse sea salt into jar.
● Pour remaining hot water over squash, leaving 1″ of head space at the top.
● Wipe off rims with a clean towel and secure lid and ring on each.
● Place in power pressure cooker for 40 minutes. However, it is always a good idea to check the instructions for your particular pressure cooker since it may vary.
● Remove canned squash from power pressure cooker and place on counter to cool.
● Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage.
● Makes 12 servings Canned Squash
Notes
● Pressure canners these days are much better than they used to be. This is the Pressure Cooker
used for this tutorial.
● In this tutorial, the rings were built into the lid. If you have the old lids + rings + bands, no problem, it works the same way.
● Make sure you sterilize all the parts of your canning jar: the jar itself, lids, bands. Some people just use REALLY hot sink water to get the jars good and hot and clean. You can also run the jars through the dishwasher instead to make sure they are clean and come out hot. And there is the old boil it all on the stove so they come out squeaky clean and remain hot.
● This recipe makes 4 pints or 2 quarts.
● To prepare the canned squash for consumption, heat it up straight from the jar with a bit of additional seasoning, drain and use it for squash casserole or sauteed in a pan with a little butter as a side dish.
Canned Squash Mise en Place:
● 4 Pint Canning Jars
● 4 Lids and Screw Tops
● Large Pot
● Measuring Cup
● Measuring Spoons
● Knife
● Spoon
● Pressure Cooker (Canner)
Canned Squash Ingredients:
● 6 Large Summer Squash
● 1 tsp Coarse Sea Salt
● 6 cups water + more for water bath
Canned Squash Directions:
● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.
● Scrub squash well with a produce brush.
● Quarter squash lengthwise then cut into ½” to 1″ cubes.
● Place 6 cups of water and all the diced squash in a large pot and bring to a boil for 2-3 minutes.
● Ladle squash into jars, packing the squash in well.
● Sprinkle ¼ teaspoon of coarse sea salt into jar.
● Pour remaining hot water over squash, leaving 1″ of head space at the top.
● Wipe off rims with a clean towel and secure lid and ring on each.
● Place in power pressure cooker (canner) for 40 minutes. However, it is always a good idea to check the instructions for your particular pressure cooker since it may vary.
● Remove canned squash from power pressure cooker and place on counter to cool.
● Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage.
● Makes 12 servings Canned Squash
● To print the Canned Squash recipe, click here.
● Disclosure the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
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Debbie says
Please tell me how you would use canned squash? I have lots of summer squash and would love to do this but I don’t know how to serve it
Ann says
Hi Debbie,
I offered these suggestions in the post:
To prepare the canned squash for consumption, heat it up straight from the jar with a bit of additional seasoning, drain and use it for squash casserole or sauteed in a pan with a little butter as a side dish.
Ann
Stephanie K. says
I have tons (and tons) of squash, from my father-in-law. I have tons (and tons) of canning jars and supplies, from my mother. The *only* thing I lack… a pressure cooker or canner 🙁 Guess I know what to ask my dad for at Christmas… next year will be better, lol!
Ann says
We have cucumbers coming out of our ears. I want to do freezer pickles this weekend, Hubby wants to can… I wonder who will win this one?
Get a pressure canner for Christmas, Stephanie! The water bath is easy, the pressure canner is even easier!
Ann
Stephanie K. says
So glad you put a link to the freezer pickles! I just got them out of the fridge and into the freezer. I HAD to try them, and I have to say I’m THRILLED! So yummy even after just one night! Thank you, thank you!!
Ann says
We just did another double batch, Stephanie. I am so glad you liked them too!!
Ann
Ronald Gagnon says
I have always loved squash, but did not know how to preserve it…freezing just ruins the texture and taste…thank you for this information
Jeanne says
is the squash all mushy when canned or does it stay firm? I have floured and frozen in the past (both browning and not browning before hand) and it has been wonderful – tastes just like out of garden when cooked from frozen I cook it just before it is completely thawed out. Would like to have some canned to add to soups or casseroles. Thank you!
Ann says
Jeanne, it is pretty soft but still retains its shape when removed from the jar.
Ann
Marie says
Why?! Why have I never canned my squash before? I always blanche and freeze it. Can’t believe I’ve never thought to can it. Thanks for sharing with us at Merry Monday this week!
Vinnie says
A pressure Cooker does not get hot enough ( 240 degrees ) for canning low acid food such as squash . One would need a pressure Canner to achieve that temperature .
Emily says
I had never thought about canning squash! How clever!!
Angela Grimsley says
How do I do the squash in a water bath. I am scared of a pressure cooker.
Angela
Carol says
Going to can butternut squash as don’t have much freezer space left. According to what I’ve read, it seems you don’t need to peel it. Is this correct? Do you then eat the peelings and all when you use them?
Sherry Batten says
Do you can pints for as long as you do the quarts
mary graham says
Can zuchinii be canned by using a water bath or does it need to pressure can?
Lisa says
Pressure can for 40 minutes? You will have mush…. waterbath is perfect for tender squash….