If you prefer to learn by watching you can check out my video on this entire process HERE!
You can use this recipe and can/prep as many squash as you want so you can just double or triple the water mixture if you need to make more.
My all time FAVORITE canning Book is The Ball Complete Book of Home Canning
This recipe makes enough liquid to fill and pack 6 Quarts!
Tools:
-Mason jars (size & quantity you desire)
-Lids and rings
-Hot Water Bath Canner
-Ladle
-Canner grabber
-Rubber spatula utensil
-Clean clothes
Ingredients:
-9 cups of water
-1/2 cup of Bragg Organic Raw Apple Cider Vinegar
-1/2 cup of white sugar
-1/2 tsp of pickling salt into each individual jar
Directions:
1. Combine your water, apple cider vinegar and white sugar together in a large stock pot and bring to a boil. Once it boils for about 2-4 minutes turn the heat off under the pan.
2. While your mixture is boiling you can be cutting up your squash into thin chip like slices. Go ahead and pack these into your jars as you go. Leave 1/2 inch head space in the top of the jar and you can also use your rubber ended spatula utensil to push your squash slices down into the jar to get out any excess air pockets.
3. After your jars are full and your liquid mixture has come down from a boil, use your ladle and fill each with up to 1/4 inch head space with the liquid. If you run out of a bit of the mixture at the end spread what is left evenly amongst your last 2 jars and then fill the rest of the way with boiling hot water.
4. Put 1/2 teaspoon of pickling salt into each of your jars before you put the lids and rings on. Place lids on top with magnetic wand, screw rings on "finger tip tight" (which means screw just passed the point of resistance but not too far beyond that or your jars can break in the canning process).
5. Place jars in hot water bath canner, make sure all jars are evenly spread out on rack in canning pot and then insure that there is an inch of water OVER all of your cans after they're all added. If there isn't add enough water to cover all the jars by 1 inch.
6. Then put the lid back on your hot water bath canner and bring to a boil. Once it gets to a boil you can the jars the amount of time required by YOUR elevation. This varies all over the world so Google it and see how long you need to hot water bath can squash for your specific location!
7. Once canning process is done, carefully use jar holder to remove jars onto a clean dish towel on the counter and let them sit out overnight to come down to room temperature. After this point you can move them to long term store.
Tip: Once you're ready to have your fried squash just open the jar, wash off your squash thoroughly with water (to get the salt and ACV off) and then batter and fry just like normal! Enjoy!!!
Xoxo,
Elizabeth
I hope you loved this canning recipe! You can check out how to can pickle relish HERE!
You can see how to make the full recipe for the Pickle Relish HERE!
And if you prefer videos you can find the video on how to can Dill Pickles I filmed with my Mom a couple of years ago HERE!
