In a small pot, get some water almost to a boil NOT boiling and place your lids in there to sterilize, turn down heat to simmer. Fill a large pot with water and bring to a boil. Wash your squash well; scrubbing with a vegetable brush helps get it good and clean. Cut ends off and slice into 1/2 thick rounds..
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Place 1/2 teaspoon of canning salt on the squash. Ladle boiling water over the squash until just covered maintain the inch head space . Remove bubbles in the jar. Use a magnet to lower a lid on the jar and then secure the lid in place with a ring. Now, place the jar in the canner..
Learn how to can squash and zucchini to preserve How To Can Squash Zucchini. Last year I mixed yellow squash with zucchini and Vidalia onions with garlic .
While your squash is coming to a boil,sanitize your jars and lids in a smaller pot of boiling water. Fill the hot jars with your squash and the water it was blanched in leaving a 1 head space. Add 1 teaspoon of salt per jar and make sure to remove any air bubbles. Wipe the rims with a clean damp cloth to remove any seeds or pulp..