Canning Recipes For Yellow Squash

CLARA

6 min read

·

Jul 10, 2024

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Canning Recipes for Yellow Squash: Sunshine in a Jar

Yellow squash, with its vibrant color and mild flavor, is a summer vegetable that deserves a spot in your pantry. Canning allows you to preserve this delightful squash and enjoy its taste all year round. Here are a few simple and delicious recipes to get you started:

1. Classic Canned Yellow Squash

Ingredients:

• 4 pounds yellow squash, peeled, seeded, and sliced 1/4 inch thick
• 4 cups water
• 1/2 cup white vinegar
• 1/4 cup salt

Instructions:

1. Prepare the Squash: Wash and peel the squash. Remove the seeds and cut into 1/4-inch slices.
2. Prepare the Jars: Sterilize jars and lids in boiling water for 10 minutes.
3. Pack the Jars: Pack the sliced squash tightly into the sterilized jars, leaving 1-inch headspace.
4. Boil the Brine: Bring the water, vinegar, and salt to a boil in a large pot.
5. Pour Brine: Carefully pour the boiling brine over the squash in the jars, leaving 1-inch headspace.
6. Process: Wipe the jar rims, screw on lids tightly, and process in a boiling water bath for 35 minutes.
7. Cool: Allow jars to cool completely before storing in a cool, dark place.

2. Spicy Yellow Squash Relish

Ingredients:

• 4 pounds yellow squash, peeled, seeded, and diced
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1 tablespoon mustard seed
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Instructions:

1. Prepare the Ingredients: Wash, peel, and dice the squash. Chop the onion and green pepper.
2. Combine Ingredients: Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash is tender.
3. Pack the Jars: Pack the hot relish into sterilized jars, leaving 1-inch headspace.
4. Process: Wipe the jar rims, screw on lids tightly, and process in a boiling water bath for 15 minutes.
5. Cool: Allow jars to cool completely before storing in a cool, dark place.

3. Yellow Squash and Tomato Relish

Ingredients:

• 2 pounds yellow squash, peeled, seeded, and diced
• 2 pounds ripe tomatoes, chopped
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon mustard seed
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Ingredients: Wash, peel, and dice the squash. Chop the tomatoes, onion, and green pepper.
2. Combine Ingredients: Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash and tomatoes are tender.
3. Pack the Jars: Pack the hot relish into sterilized jars, leaving 1-inch headspace.
4. Process: Wipe the jar rims, screw on lids tightly, and process in a boiling water bath for 15 minutes.
5. Cool: Allow jars to cool completely before storing in a cool, dark place.

Tips for Canning Yellow Squash:

• Use Fresh Squash: Choose fresh, firm yellow squash for the best flavor.
• Follow Recipes Carefully: Canning recipes are carefully designed for safety. Do not deviate from the instructions.
• Process Properly: Processing the jars in a boiling water bath is crucial for creating a vacuum seal and ensuring safety.
• Store Properly: Store canned goods in a cool, dark place.

Enjoy the taste of summer with your homemade canned yellow squash! These recipes are just a starting point. Feel free to experiment with different spices and flavors to create your own unique relish or preserve.