Canning Summer Squash - cooking recipe

Ingredients

squash
1/2 tsp. salt (to pints)
1 tsp. salt (to quarts)
boiling water

Preparation

Wash squash, but do not peel.
Trim ends.
Cut squash into 1/2-inch slices; halve or quarter to make pieces uniform in size. Pack raw squash tightly into clean standard canning jars to within 1-inch of top.
Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts.
Fill jar to within 1/2-inch of top with boiling water. Adjust jar lids and bands.