Canned Summer Squash Recipe & Storage, No Peel

Easiest Vegetable Garden Canning

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There is always an overabundance of summer squash in the garden. Whether it is zucchini, crookneck, or any of the other types of summer squash available, there’s always more than we can use or give away. Because the skins are thin and edible, there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.


  • 18 lbs. summer squash
  • 2 gallons water
  • 7 tsp. canning salt


Prepare the jars and lids according the manufacturer’s directions, keeping them hot. Pour the water into a 12-qt. pot and place over high heat to bring it to a boil. Cut the squash into 1-inch cubes and gently place the cubes into the boiling water. Return them to a boil and cook for 5 minutes or until just softened. Loosely pack the squash into the jars using a canning funnel. Add enough hot cooking liquid to maintain a ½-inch headspace. Release any air bubbles and add more liquid if necessary to maintain the correct headspace. Wipe the jar rims and tighten the lids by hand. Place the jars into the pressure canner and process at 10 lbs. of pressure for 40 minutes. Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes. Carefully remove the jars and place in a draft-free area to cool. Check the seals before storing and use any jars that must be refrigerated within 2 weeks. Boil the squash for 10 minutes before eating or tasting. Makes 7 quarts.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg.

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