Canning Squash

Discussion in 'Other Conversation' started by Emma's#1fan, May 8, 2014.

  1. Emma's#1fan

    Emma's#1fan Active Member

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    I have read that it MIGHT not be safe to can squash. Then I read that there are many people who can squash. They just make sure it is pressure canned for at least 40 minutes to one hour. I know the FDA doesn't recommend canning squash, but I do not necessarily agree with everything they say. I usually plant winter squash, and some summer squash, but this year I went heavy on both. I would love to can zucchini and pumpkin. Last year, I made pumpkin butter, but I kept it in the 'fridge. This harvest, I really would like to can some and save it for a rainy day along with zucchini jelly and shredded zucchini for bread during the year.

    So, my question to you is: Have any of you canners ever canned squash and if so, how long did it have to be processed?

    Thanks!
     
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  3. lovetoteach

    lovetoteach New Member

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    How did you make the Zucchini Jelly?

    I'm sorry, I don't know how to can squash :( Wish I could be more help!
     
  4. eyeofthestorm

    eyeofthestorm Active Member

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    You *can* can winter squash (pumpkin, butternut, etc) safely so long as you use the guidelines, which (basically) are that you must pressure can (time & pressure per your altitude) and only can cubes in water - not puree. There are no established guidelines to ensure safe home processing of puree. It's semantics -- people will say (or argue against whether) you are able to home can puree -- it's really a matter that the researchers have not been able to determine a safe, replicatable process for home kitchens.

    Honestly, I don't get why so many people are insistent on canning puree. The cubes mash beautifully with a fork after canning. Frankly, canning as cubes saves me a lot of work. Peel, cube, process, done.

    As far as canning summer type squashes... I wouldn't pressure can, I think you'd just end up with mush. (I am not going to all that work for something I consider unpalatable.) But I have made plenty of summer squash pickles (which my family enjoys) and zucchini-pineapple, which is a total family favorite (the increased acid and/or sugar in these recipes make them safe for boiling water bath canning).
     
  5. Emma's#1fan

    Emma's#1fan Active Member

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    lovetoteach, I do not have a set recipe for zucchini jelly or jam. I have made every type of jam and jelly except zucchini. :D This year will be my first year using zucchini for canning purposes. But, the apple zucchini I tasted was super delicious! Many people use a box of Jello to help it set and it is used in addition to another fruit or veggie. You can find some tasty looking recipes online. :D

    eyeofthestorm, thank you! I have been doing some reading about cubing and it looks like the best and safest way to go. For the zucchini, I was going to try something along these lines so I will have it stored for bread, but cubing might be easier. http://www.littlehouseliving.com/canning-zucchini.html
     
  6. CrazyMom

    CrazyMom Banned

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    I have good luck with shreds and puree in the freezer. Particularly if you want to get it out and make fresh breads or jellies later.....it works out pretty well.

    If you're canning anything with zucchini in it...make sure your acidity is high enough to tolerate the added base. (in other words, be really careful not to add too much zucchini to a proven recipe. Err on the side of too little zucchini to too much. You need the acid for safety)

    Have never canned zucchini by itself...and would probably not do it...because it seems like you'd need a lot of salt to do it safely? (That said, I admit I haven't looked into enough...have always frozen!) But I do know I wouldn't want my zucchini bread to be salty.

    If you do this...do a small batch before putting up a million of them. Make sure the canned zucchini works well for you in recipes you'll eat:)
     
    Last edited: May 10, 2014
  7. martablack

    martablack New Member

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    I freeze my zucchini shreds in vacuum pack bags. My recipe calls for 2 cups, so I use that amount. I just toss a little sugar with the zucchini and drain before using.

    I make freezer jam, but I haven't canned since I was a child.
     
  8. Jackie

    Jackie Active Member

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