lean HOT jars, seal with canning lids, and process in hot
Peel the squash and cut into large chunks.<
Pumpkin or Winter Squash in a Pressure Canner (Allow
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.
Thoroughly wash squash.
Trim off and discard each end of squash.
Slice squash thinly crosswise.
Place squash in deep pan, preferably a dishpan.
Cover with water and add salt.
Let stand overnight.
Drain and wash.
Mix in a large pot sugar, vinegar, onions, peppers, pimentos, celery seed and turmeric.
Bring to boil.
Add squash and reduce heat to simmer.
Once this mixture is thoroughly hot, proceed to pack in prepared jars for canning. Follow general canning procedure, processing for 20 minutes in boiling water.
Place squash or okra in a large pot.
Barely cover with water. Add canning salt and vinegar.
Bring to a light boil. Boil gently until squash or okra changes color.
Pack into jars.
Pour liquid into jars over squash or okra.
Seal.
erries.).
Make sure your canning equipment is scrupulously clean, and
Sprinkle canning salt over dry squash; let stand 1 hour.
Rinse well.
Bring sugar, vinegar and spices to a boil; add squash, peppers and onions.
Bring to a boil again.
Remove from heat.
Put in sterilized jars; turn upside down until cool.
Ready to eat when cool.
Soak squash, onions
and
bell
pepper in salt water (3 quarts water and 2/3
cup canning salt) for 1 hour.
Pour off. Make up remaining
ingredients.
Bring
to boil.
Drop vegetables into brine.
Bring
to
boil
again, then put in jars and seal.
baking dish.
Cook squash in preheated 375\u00b0F
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
Place first four ingredients in a large pan.
Sprinkle with canning salt, no water.
Let set an hour or more.
Drain.
Heat vinegar, sugar, celery seed and mustard seed.
Add squash mixture and boil not less than 1 minute.
Seal in hot jars.
Makes 4 pints.
Combine
squash,
onions and carrots.
Sprinkle canning salt over
mixture;
let
stand overnight.
Drain and rinse in clear water.
Add
remaining ingredients.
Bring to a boil and boil for 3 minutes.\tPack
in hot jars and seal.
Makes 7 to 8 pints.
Soak the first 4 ingredients for 1 hour in the canning salt and water.
After 1 hour, drain.
Do not rinse. Set aside.
Bring to a boil the remaining ingredients.
Add squash and onion and bring to a near boil.
Add pepper and pimento last to retain color.
Bring to full boil and remove from heat.
Pack in sterile hot jars and seal. Makes approximately 6 pints.
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
he pot, and put the squash chunks into the steamer. Cover
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until