Canned Squash for ANY Recipe
This canning method will ensure you have delicious squash on hand for any recipe any time of year. Even better? It will taste as if you hand-picked it fresh from the garden!
Servings: 4 pints
- 4-5 squash
- 4 T apple cider vinegar
- 3½ c water
- ¾ T canning or noniodized salt
Bring water, vinegar, and salt to a boil.
Prepare squash by removing seeds. Cut into bite-size pieces.
Parboil squash in vinegar mixture for about 5 minutes.
Scoop squash from vinegar mixture into prepared jars. Remove liquid from heat and ladle into jars. Wipe rims clean and seal jars. Process pints for 15 minutes and quarts for 20 minutes. Add 5 minutes to processing time if above 1000 ft. elevation.