Canning Summer Squash in Antique All-American Canner | Canning Recipe | Food Preservation

summer squash

🥗Healthier: zucchini

💰Cheaper: cucumbers

Both zucchini and cucumbers are more affordable and have a similar texture.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice offers a similar acidity, while citric acid is a cost-effective alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more economical and maintains the necessary acidity.

Wash summer squash thoroughly under running water.

Slice summer squash into uniform rounds or half-moons.

Prepare a large pot of boiling water and add salt.

Blanch the sliced squash in boiling water for 2-3 minutes until slightly tender.

Remove squash from boiling water and plunge into an ice bath to stop cooking.

In a separate pot, combine water, lemon juice, and vinegar; bring to a simmer.

Sterilize canning jars and lids in boiling water for 10 minutes.

Pack the blanched squash into sterilized jars, leaving headspace at the top.

Pour the hot liquid mixture over the squash, ensuring they are fully submerged.

Add a slice of onion and a clove of garlic to each jar for flavor.

Seal the jars with sterilized lids and process in a boiling water bath for 10-15 minutes.

Remove jars from the water bath and let cool completely on a clean towel.

Check seals after 24 hours; store any unsealed jars in the refrigerator.

Cooking Techniques

Spice Level: