Nothing says summer to me like delicious, tender yellow squash. Watch as I can some to squirrel away for the winter.
CANNING SUMMER SQUASH
Wash jars, lids and rings. Put jars on a cookie sheet into a 250 degree oven to stay warm. Put lid and ring in a pot to heat. Do not boil lids. Wash and slice squash. They can be cubed, but I find they fit in the jars better if sliced. Put squash in a large pan and heat just until boiling. Remove a few jars from the oven and fill to within 1" of the top of the jar. Do not pack squash, but you can shake the jar a bit to help them settle. Add on teaspoon of canning salt to each quart jar, if desired. Fill jars to top of squash with the boiling water the squash was cooked in. Wipe the rim of the jar with a clean paper towel. Place hot lid and ring on each jar and screw down firmly. Place jar in pressure canner. Place lid on canner. When steam begins to vent, in a steady flow, set timer for 10 minutes, to all all air to be vented from the canner. Place weight on caller. Allow pressure to come to 11 pounds. Process for 40 minutes. Turn off heat and allow gauge to return to -0- naturally. Do not try to rush the process. Remove the weight, and carefully remove the canner lid, lifting away from your face. Exercise extreme caution. Steam can cause serious burns. Remove jars with a jar lifter, to a towel lined counter. Allow to cool undisturbed for 24 hours. Remove rings, wash jars, label and store in a cool, dark place.
