A few years ago i let my daughter plant yellow squash and she planted 12 mounds 4-5 seeds per mound. I was very surprised but we let them grow figured we could sell some turns out we found a different way to use them. I was in the local grocery store when my baby girl ask me if we could use them like sweet pickles well my answer was i have no idea but we'll figure out thst really soon. I was so pleased with the outcome the first pickin was 128 young one's and we made sweet gerkins they are amazing everyone that tried them loved them and couldn't believe they were squash. I hope you'll try them like this. Takecare and keep safe.
@@BroadzillaK the mushy comes from cooking time. If you don't pickle it, you need to pressure can squash, and that does make it mushy. If you pickle it, you can get some pretty decent, still crunchy squash. The flip side... It's pickled. Yummy, but not good for all recipes. Is still good for a lot of them, though.
@@BroadzillaK if you cut it thick it doesn't get as mushy as the thinner cuts. It makes it great for skillet simmering with onions peppers etc on the stove..casseroles..etc If you want to put it up for frying you can that with canning jars but it's a different process and will including pickling salt and or spices..which IS different than actually pickling it
I canned squash last year. I didn’t realize a thicker cut would be better, but it still eats and tastes just fine. I did not add onion at canning. In preparing canned squash last night, I added about a teaspoon of dried mixed onion and s generous pinch of garlic salt. Then boiled for ten minutes for food safety. Perfect taste! I will likely can more this year. Canning storage does not depend on electricity like s freezer. No monthly bill, either. Like my Mom did, I can. (80 yr old male)
Tasha! I have not water bathed in years and have never used a pressure canner so you can imagine my hesitancy. I stumbled across this video and so glad I did. I followed it exactly and now have only 9 more minutes in the canner. I'm still standing across the room lol but I think all is well. So glad you made this video 2 years ago and I found it!
I should have canned some of my squash a few weeks back when I was getting so many off the vine haha. Now I am just blanching the small amounts I am getting.
Awesome job my sista! Hope they turned out perfectly for you! I also do some with onions... makes it so easy to just heat & eat! Lol ... Thank you for the compliments and shout out!
@@jolilley5234 I have a Kerr canning book from the 20's that I go by. I have been canning for over 20 years. We have canned squash several times. In the new canning books they will also tell you not to do potatoes and pumpkin also. The way I see it is if the Amish people are doing it we all can. I do live on a farm and we do not use any kind of pesticides. We also have well water not city water. Plus I use the same stainless steel pot and pans for canning only to be sure not to have the possibility of introducing anything into the finished product. The only time I had anything go bad was when I made a particular batch of stew. I didn't have enough venison so I bought a few beef roast from the grocery. I have never canned anything from the grocery store again.
Enjoyed your show. Going to be with you during the heat of the day. To can my squash from grandmas garden. Farmer Girl. I appreciate wholesome strong farm girls. Have a blessed day🌎🌹👩🌾
Check Salvation Army. I always find them there. We don’t have on local, but I look when I travel. I am running low on certain canning jars. And I thought I had enough stocked up over the years. But I keep adding more and more things I can each year.
We use dissolvable food labels on our food storage. They dissolve when you wash your containers, but you know what it “is” and when you stored it. Thank you for a good video, since we have never tried to can squash.
G'day Tasha. Thank you so much for sharing. I've been interested in doing this for a while. You inspire me. Can't wait for spring to come down under so I can start my seedlings. Bless you n yours
Nothing beats fresh fried squash, but this is a good second best. I like canned squash for soups and casseroles. I did find the squash relish recipe and will add it below as it was given to me by a friend. We Loved it. But, I reduced the sugar a little, added a hot pepper and some garlic. It was great on a hamburger or hot dog. Give it your own twist. Yellow Squash Relish 10 cups shredded squash 2 diced onions (I also added a couple of garlic cloves) 1 large bell pepper (I used red for the color) (I also added a red cayenne pepper) 6 TBSP canning salt. Mix all this together and refrigerate over night. Next day, drain and rinse twice to remove as much salt as possible. Set aside. 4 cups sugar (I only used 3 and it was plenty sweet.) 3 cups Apple Cider Vinegar 1 TBSP EACH: celery seed, ground mustard, turmeric ( I also sprinkled just a little whole mustard) 1/2 tsp. each ground nutmeg and black pepper. Mix all these ingredients in a large kettle. Bring to boil and add squash. Bring to boil again. Reduce heat and simmer 15 minutes. Ladle into hot jars with 1/2 inch headspace. Wipe rims, place on lids and process for 15 min. in a water bath. Can eat right away, but better if you wait a week.
@@AnneAndysHomestead If you like relishes or chow chow type condiments, you will like this, and it is so easy and frugal. I hope you give it a try sometime.
I loved your video! I actually followed your process to can. However it my first time doing canned squash and my squash weren’t as bright yellow as they were when I started stuffing the jars. Once they were done pressuring in the canner, they were darker in color than before! Did you add anything that I may have missed in your preparation? I also have the same pressure canner as you! Please reply and advise!! Thank you~
I pressured my squash at 10lbs for 20 minutes. I let the vent steam 10 minutes,before I put cap on to build pressure. Is that long enough. Or do I need to throw them away.
Love the step by step. I just bought a Presto canner. One question. How much water was in the canner with the jars in it while it was in the canner? Half way up the jar? Lower? it did not look like it was high like a bath canner which I also have and have used many times. my squash and Zucchini is coming in now and I want to get some in jars (nuts for the winter). Thanks again
What does squash taste like .? I have seen some here in the supermarkets so. Can get some to try before. Planting them next year. Great video you sure do explain it well
I’m not sure that I could explain how squash taste. It’s definitely it’s own unique thing. If you boil it, it is more mushy. I prefer if fried with some flour, salt, and pepper.
I canned squash as you showed in your video, but my jars were submerged in water during the pressure canning period. The jars successfully sealed. Will this be an issue to eat if the jars were submerged in water?
I am not sure on that Bob. It’s recommended just 2-3 inches of water in the pressure canned. When water bathing you cover your jars completely with water. Wish I could be of more help but I don’t want to tell you something I am not certain of.
Even though the jars may be sealed, the canning process was not the approved way. When pressure canning the water should be only about 1/2 to 3/4 inch up the side of the jars. It is steam that gets the jars and contents up to 240 degrees, 240 degrees in the needed temperature to kill botulism and 240 is required for canning low acid foods such as squash. I do a lot of canning, watch it at my channel. OAG
Is it possible for me to re-can the squash by removing the current lid and adding a new lid, followed by the proper canning procedures? I would hate to have to throw away the squash. Thanks for the reply, OAG. I watch your channel.
@@BobBob-kq5lw That is a good question and I don't know the answer. However, I am going to give some thoughts. 1) The squash may be perfectly okay, but there is no way to tell, botulism does not have a smell or taste. 2) If botulism does develop in the jar it will cause the lid to un-seal, as long as you didn't keep the ring on it, and you should never store canned goods in jars with the ring on it. 3) How long has the squash been canned? OAG
The squash has only been canned for about a month. I am afraid that if I do reprocess the squash, the squash would probably turn to mush. We tried a jar a couple weeks ago, and didn't get sick. Just not sure if it's worth the risk.
That is the newest recommendation from the canning guidelines. Once the jars have set for 24 hrs I remove the rings. Per the guidelines they have decided leaving the rings on could cause a false seal or if you have a seal break this way makes it pretty noticeable and not hidden. Also prevents rust. I’ve just switched to doing it this way in the last year or so.
I noticed your dial gauge was climbing even before you vented. You might wanna get that gauge checked. It should've stayed at ZERO until you put the weight on...
Thank you for your videos, I've watched several of yours and find them very informative. One thing I haven't heard you mention is that you should not use tap water, it needs to be non-chlorine water.
That is normal. Use sauteed with onions and garlic. Make patties with oregano, garlic and onion powder, chopped mushrooms, black olives, add a little parmesan cheese, coat with bread crumbs and fry until crispy. Serve topped with spaghetti sauce and mozzarella cheese.
You can still fry it if you raw pack them. www.kerrhomecanning.com/p/vegetables.html then drain, dry and batter and fry just like fresh. they are a little softer but still great.
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I do Squash with stewed tomatoes, DELICIOUS!! Making a video on this this week in fact! 🏝️🎶
A few years ago i let my daughter plant yellow squash and she planted 12 mounds 4-5 seeds per mound. I was very surprised but we let them grow figured we could sell some turns out we found a different way to use them. I was in the local grocery store when my baby girl ask me if we could use them like sweet pickles well my answer was i have no idea but we'll figure out thst really soon. I was so pleased with the outcome the first pickin was 128 young one's and we made sweet gerkins they are amazing everyone that tried them loved them and couldn't believe they were squash. I hope you'll try them like this. Takecare and keep safe.
Great job ! Shout out from a fellow Arkansan :) Something to also Can is Squash Relish. It is so good with Beans !
I would like to see someone use a jar of something they have canned for a recipe so it shows the consistency of the finished product.
Deb Wiest, add it to marinara sauce, has the same consistency as canned tomatoes so extends pasta sauce very well.
@@BeccaTheBoring so it is mushy? I'm trying to find a recipe that isn't a pickled squash or zucchini where it doesn't get mushy
@@BroadzillaK the mushy comes from cooking time. If you don't pickle it, you need to pressure can squash, and that does make it mushy. If you pickle it, you can get some pretty decent, still crunchy squash. The flip side... It's pickled. Yummy, but not good for all recipes. Is still good for a lot of them, though.
@@BroadzillaK if you cut it thick it doesn't get as mushy as the thinner cuts. It makes it great for skillet simmering with onions peppers etc on the stove..casseroles..etc
If you want to put it up for frying you can that with canning jars but it's a different process and will including pickling salt and or spices..which IS different than actually pickling it
Windmill Farms shows him canning and cooking after 2 years being canned
I canned squash last year. I didn’t realize a thicker cut would be better, but it still eats and tastes just fine. I did not add onion at canning. In preparing canned squash last night, I added about a teaspoon of dried mixed onion and s generous pinch of garlic salt. Then boiled for ten minutes for food safety. Perfect taste! I will likely can more this year. Canning storage does not depend on electricity like s freezer. No monthly bill, either. Like my Mom did, I can. (80 yr old male)
Good for you; sounds good.
Tasha! I have not water bathed in years and have never used a pressure canner so you can imagine my hesitancy. I stumbled across this video and so glad I did. I followed it exactly and now have only 9 more minutes in the canner. I'm still standing across the room lol but I think all is well. So glad you made this video 2 years ago and I found it!
Thanks for the recipe and the video, have a great and blessing day ❤
I should have canned some of my squash a few weeks back when I was getting so many off the vine haha. Now I am just blanching the small amounts I am getting.
Tasha, thank you for sharing, while fried squash is my favorite, I do enjoy cooked as well.
I just love to hear the sealing popping sound, so satisfying!
We would can in chunks and use it for stewed squash.
Very nice way to keep Sqash !! My mother Always Done it that way !! And Its very good !! Nice Job !!
Awesome job my sista! Hope they turned out perfectly for you! I also do some with onions... makes it so easy to just heat & eat! Lol ... Thank you for the compliments and shout out!
I've canned 7 quarts of yellow squash, and now I'm being told that it's not safe by other canners. Is there a problem with it?
@@jolilley5234 I have a Kerr canning book from the 20's that I go by. I have been canning for over 20 years. We have canned squash several times. In the new canning books they will also tell you not to do potatoes and pumpkin also.
The way I see it is if the Amish people are doing it we all can. I do live on a farm and we do not use any kind of pesticides. We also have well water not city water. Plus I use the same stainless steel pot and pans for canning only to be sure not to have the possibility of introducing anything into the finished product.
The only time I had anything go bad was when I made a particular batch of stew. I didn't have enough venison so I bought a few beef roast from the grocery. I have never canned anything from the grocery store again.
Enjoyed your show. Going to be with you during the heat of the day. To can my squash from grandmas garden. Farmer Girl. I appreciate wholesome strong farm girls. Have a blessed day🌎🌹👩🌾
Nice video!
I'm glad I found you! I really enjoyed your video! I'm a Paragould, Arkansas girl myself. :)
Thank you for sharing this canning video. You made it look very easy and the squash looked great 😇
I can't wait to have enough harvest to can 💖 I am starting to slowly pick up canning items at yard sales and such 💖
Check Salvation Army. I always find them there. We don’t have on local, but I look when I travel. I am running low on certain canning jars. And I thought I had enough stocked up over the years. But I keep adding more and more things I can each year.
Thanks for sharing, they look good enough to eat now. Hop mine turn out as good as yours, thanks so much.👍👍👍😊😊
We use dissolvable food labels on our food storage. They dissolve when you wash your containers, but you know what it “is” and when you stored it. Thank you for a good video, since we have never tried to can squash.
It’s great in vegetable soup, too!!
Well done Tasha! I bet those will be delicious. Canning and fermenting are a couple of skills we want to pick up. 😀
Fermenting is on my list to learn more about. Once you start canning I think you will be addicted lol.
We all love us some Mimsy!
Q: What do you get when you cross an elephant and a garden?
A: Squash
Lol that is funny! Never heard that one. Gonna have to tell it to the boys!
Deanna Marie lolololol 😂
Mom jokes... lol
G'day Tasha. Thank you so much for sharing. I've been interested in doing this for a while. You inspire me. Can't wait for spring to come down under so I can start my seedlings. Bless you n yours
Thank u for this video
very nice job!
This was helpful thank you!
You done this job very well...Thank you...
Thank you Mrs. Dora.
Nothing beats fresh fried squash, but this is a good second best. I like canned squash for soups and casseroles. I did find the squash relish recipe and will add it below as it was given to me by a friend. We Loved it. But, I reduced the sugar a little, added a hot pepper and some garlic. It was great on a hamburger or hot dog. Give it your own twist.
Yellow Squash Relish
10 cups shredded squash
2 diced onions (I also added a couple of garlic cloves)
1 large bell pepper (I used red for the color) (I also added a red cayenne pepper)
6 TBSP canning salt. Mix all this together and refrigerate over night. Next day, drain and rinse twice to remove as much salt as possible. Set aside.
4 cups sugar (I only used 3 and it was plenty sweet.)
3 cups Apple Cider Vinegar
1 TBSP EACH: celery seed, ground mustard, turmeric ( I also sprinkled just a little whole mustard)
1/2 tsp. each ground nutmeg and black pepper. Mix all these ingredients in a large kettle. Bring to boil and add squash. Bring to boil again. Reduce heat and simmer 15 minutes.
Ladle into hot jars with 1/2 inch headspace. Wipe rims, place on lids and process for 15 min. in a water bath. Can eat right away, but better if you wait a week.
Sounds good! I may have to try this.
@@AnneAndysHomestead If you like relishes or chow chow type condiments, you will like this, and it is so easy and frugal. I hope you give it a try sometime.
I am definitely gonna try this!!!
Do you have to remove the bands and how much water went into the canner?
Arkansas too!
Add pickle crisp
Dang, you're in Arkingsaw and have an inside kitchen? I'm in Arkansas too. Enjoyed the video. I'm down in southwest Arkansas. Time to can.
North Central here, nice to meet ya'll. I just found her and subscribed. As soon as I saw the shirt. lol
@@brenda324 Good deal.
I loved your video! I actually followed your process to can. However it my first time doing canned squash and my squash weren’t as bright yellow as they were when I started stuffing the jars. Once they were done pressuring in the canner, they were darker in color than before! Did you add anything that I may have missed in your preparation? I also have the same pressure canner as you! Please reply and advise!! Thank you~
I pressured my squash at 10lbs for 20 minutes. I let the vent steam 10 minutes,before I put cap on to build pressure. Is that long enough. Or do I need to throw them away.
They are fine. If in doubt, empty a jar into a pot and simmer/boil for 10-15 minutes before eating.
I can't find a recipe for summer squash I'm any of my canning books. have you used them? how are the canned crook neck?
I would get a second pot to cook the squash in to get it done faster.
Love the step by step. I just bought a Presto canner. One question. How much water was in the canner with the jars in it while it was in the canner? Half way up the jar? Lower? it did not look like it was high like a bath canner which I also have and have used many times. my squash and Zucchini is coming in now and I want to get some in jars (nuts for the winter). Thanks again
My presto canner says 3 quarts water for pressure canning- also add a couple tablespoons vinegar to water- keeps jars nice and clear
Nice video! How do you use the canned squash in your meals?
I canned this week squash !
What does squash taste like .? I have seen some here in the supermarkets so. Can get some to try before. Planting them next year. Great video you sure do explain it well
I’m not sure that I could explain how squash taste. It’s definitely it’s own unique thing. If you boil it, it is more mushy. I prefer if fried with some flour, salt, and pepper.
I am a very picky eater when it come to veggie and I love it.
It is hard to explain, I love it, but to tell you what it tastes like I really can't. It's not a strong flavor but it's yummy.
Why do you remove the rings?
So do you prefer frozen or canned?
What recipes do you have to cook with the can squash ?? Thank you
I canned squash as you showed in your video, but my jars were submerged in water during the pressure canning period. The jars successfully sealed. Will this be an issue to eat if the jars were submerged in water?
I am not sure on that Bob. It’s recommended just 2-3 inches of water in the pressure canned. When water bathing you cover your jars completely with water. Wish I could be of more help but I don’t want to tell you something I am not certain of.
Even though the jars may be sealed, the canning process was not the approved way. When pressure canning the water should be only about 1/2 to 3/4 inch up the side of the jars. It is steam that gets the jars and contents up to 240 degrees, 240 degrees in the needed temperature to kill botulism and 240 is required for canning low acid foods such as squash. I do a lot of canning, watch it at my channel.
OAG
Is it possible for me to re-can the squash by removing the current lid and adding a new lid, followed by the proper canning procedures? I would hate to have to throw away the squash. Thanks for the reply, OAG. I watch your channel.
@@BobBob-kq5lw That is a good question and I don't know the answer. However, I am going to give some thoughts. 1) The squash may be perfectly okay, but there is no way to tell, botulism does not have a smell or taste. 2) If botulism does develop in the jar it will cause the lid to un-seal, as long as you didn't keep the ring on it, and you should never store canned goods in jars with the ring on it. 3) How long has the squash been canned?
OAG
The squash has only been canned for about a month. I am afraid that if I do reprocess the squash, the squash would probably turn to mush. We tried a jar a couple weeks ago, and didn't get sick. Just not sure if it's worth the risk.
May I ask why you remove the rings?
That is the newest recommendation from the canning guidelines. Once the jars have set for 24 hrs I remove the rings. Per the guidelines they have decided leaving the rings on could cause a false seal or if you have a seal break this way makes it pretty noticeable and not hidden. Also prevents rust. I’ve just switched to doing it this way in the last year or so.
Why remove the rings?
How do they taste??? We tried freezing it and it was terrible
To me the taste is great the texture is a little different but it is great for casseroles and stuff. LP
I noticed your dial gauge was climbing even before you vented. You might wanna get that gauge checked. It should've stayed at ZERO until you put the weight on...
Yep I noticed that too. Gauge needle should have been zero until weight put on.
❤🙏
Thank you for your videos, I've watched several of yours and find them very informative. One thing I haven't heard you mention is that you should not use tap water, it needs to be non-chlorine water.
Why?
What do you use canned squash for???
Squash casserole, soups, or just warm it up like you would steam squash.
They can’t eat it fast enough before it goes bad!
I LOVE squash casserole!
I tried canning squash and it was just mush after processing
That’s exactly what i thought might happen. How long did you pressure can it?
Same wasted time and money
That is normal. Use sauteed with onions and garlic. Make patties with oregano, garlic and onion powder, chopped mushrooms, black olives, add a little parmesan cheese, coat with bread crumbs and fry until crispy. Serve topped with spaghetti sauce and mozzarella cheese.
You can still fry it if you raw pack them. www.kerrhomecanning.com/p/vegetables.html then drain, dry and batter and fry just like fresh. they are a little softer but still great.
Why are you wasting so much of the squash on the ends
Im new to your channel. Would love to start canning. Hopefully we can support each other.
What a waste of squash 👀