Canning Summer Squash Recipe

Ingredients

2 lb to 4 lb, makes 1 quart


Directions

Summer squash is another home garden plant that sometimes overwhelms
you with its production. You'll need all the basic equipment to can
summer squash.

1. Choose young, tender, thin skinned squash.

2. Organize and prepare equipment and work area.

3. Wash well, but don't peel. Trim off ends.

4. If large, cut the squash into 1/2 inch slices or chunks.

5. Put squash pieces in a large saucepan, add boiling water to cover,
and heat to boiling for 2 to 3 minutes. Pack squash loosely into hot
pint or quart jars to within 1 inch of tops. Add 1/2 teaspoon salt to
pints, 1 teaspoon to quarts, if desired. Pour in boiling water if
there is not enough cooking water.

6. Run a slim, non metal tool down along the inside of each jar to
release air bubbles. add more boiling liquid to within 1 inch of tops.

7. Wipe tops and threads of jars with a damp clean cloth.

8. Put on lids and screw bands as manufacturer directs.

9. Process at 10 pounds of pressure, 30 minutes for pints, 40 minutes
for quarts. Follow manufacturers directions for your canner.

10. Follow basic steps for steam pressure canning, 10 through 24.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995


Servings: 1 servings

 

 

Canning Summer Squash Recipe brought to you by Recipe Ideas


Categories: Canning; Vegetable


The History of Recipes

Historians have tracked the existence of recipes far back into history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the most ancient recipe found, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated.

Later on, in Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans made use of many different herbs, including a few that are still present in modern kitchens for example bay, mint and dill.

In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new culinary innovations prompted a surge in cookery books, some of which are kept safe in private libraries.

By the arrival of the 1900s, cookery books were greatly in demand mostly as a result of increased literacy, leisure time and having more money.

Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on the site you are now reading.

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We hope you enjoy this Canning Summer Squash recipe.

 


Canning Summer Squash Recipe, one of many tasty recipes brought to you by Recipes Ideas




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