How to Can Squash in 6 Steps

Canning is a method of food preservation that may involve pickling, water-bath canning, and pressure canning. With the help of salt and heat, you can preserve foods in sealed, airtight containers for one to five years and sometimes even longer.

Squash (Cucurbita) are vegetables that come in two main categories: winter squash, such as acorn squash and spaghetti squash, and summer squash, like zucchini. Squash vegetables grow on vines and are rich in vitamin A, vitamin C, and carbohydrates, making them versatile and hearty. You can harvest squash throughout the year and use different varieties in unique squash recipes. Popular squash dishes include squash casserole, butternut squash soup, pumpkin pie, and squash pickles.

Whether you’re working with yellow summer squash, pattypan squash, or another variety, home canning is a great way to preserve your favorite types of squash. Follow these steps to can squash with a pressure canner:

1. 1. Sterilize the canning jars. Clean your pint jars and quart jars with soap and hot water, or run them through the dishwasher. You’ll want these jars and their rims and lids squeaky clean and dry so that your squash has a germ-free place to pickle in. Then place them in the oven set at 225 degrees Fahrenheit.
2. 2. Wash your squash. Prepare a warm water bath in your sink and individually wash each squash, setting them on a paper towel to dry. You can also rinse in a colander; just allow the vegetables to drain and dry thoroughly.
3. 3. Chop your squash. You can dice the squash into cubes or slice and halve them. No matter how you cut them, make sure you chop the squash into uniform pieces.
4. 4. Cook in a pan with water. Place your chopped squash onto a saucepan and add water, covering until it comes to a boil. You can add seasonings like turmeric, celery seeds, cider vinegar, mustard seed, or other veggies like okra or pepper.
5. 5. Fill the jars. Remove the hot jars from the oven. Turn off your stovetop, let the boiling water come to a simmer, then pour the squash and cooking liquid into each jar, leaving an inch headspace. Mildly salt, adding half of a teaspoon of canning salt for pints and a teaspoon for quarts.
6. 6. Seal and process. Wipe the squash jar rims with a damp cloth, then seal each rim and cap tightly. Place the filled jars into a pressure canner, processing the pints at ten pounds of pressure for twenty-five minutes and the quarts for thirty minutes. Let the pressure drop to zero after the processing time elapses, then remove the hot jars with a jar lifter or tongs. Set the jars on a towel to cool.

Refrigerate your canned squash after opening. Otherwise, you can store the jars in your pantry for up to a year and use them to make relishes, purées, and more.

Canning recipes depend on properly preserved squash, which you can create by following these tips:

1. 1. Blanch or boil your squash. Before preserving your squash, blanch or boil it to prevent the growth of bacteria that can cause botulism. A boiling water bath will kill off most microorganisms that can cause foodborne illnesses.
2. 2. Choose a fresh squash. To yield the best results, pick the best squash from the grocery store or farmers’ market. Choose those that have no soft spots, cuts, or blemishes, and keep them away from apples or pears at home, as those fruits release gases that can quickly ripen your squash.
3. 3. Remove any air bubbles. After stuffing your jars and before putting them in the pressure canner, remove air bubbles by tapping the jar against the side of your counter and running a wooden spoon down the sides of the jars where bubbles may accumulate.

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