Thank you so much for those wonderful words!! I truly wish that I would have more time to produce videos quicker....but it is what it is. I do what I can. We are so happy to have you with us and hope that you find more useful information in the future on our channel. God Bless you!
I can’t begin to tell you how much I appreciate you sharing your knowledge. I have only been gardening vegetables for a couple of years and have gotten to the stage where I have so much produce now that I have to learn how to can, but it feels like a bit of a minefield with so many different opinions on how to do things. Ypur videos set info out so clearly and since you have been doing this for such a long time, I feel confident in following your procedures. I swear, it feels like spending time with your favorite auntie. 💛 Thank you again.
It is pretty amazing the difference increasing that acidity....and being able to shorten the canning time makes for these! Wishing you great success and happy canning!
6-11-24, 5:45pm, I accidentally strolled upon your post & watched the yellow squash instructions for canning. Thank you sooo much for sharing your knowledge & expertise. I subscribed & now following you.
Thanks Lorrie, I did 18 pts of regular zucchini today. It's really expensive in the off season, and I have never been satisfied with the frozen results. Zucchini is a main ingredient in our favorite winter soup recipe, so this is going to be just great. My neighbors will be pretty happy as well. They stop answering the door around this time of year because they know it will be me with a big smile and a bag of the "dreaded zucchini".
Im so very happy to hear that!! It always does my heart good to have people come back and let me know of their success using my recipes/methods! Enjoy all of that wonderful Zucchini!! HUGS!
Lorrie, you rock! I will write down these directions. I would love to save zucchini for stirfry & "pasta" dishes in the off season. I never thought it could be canned without turning to mush. Would long thick spears standing up in the jar like pickles work for zucchini? Then I could slice them for use when i get them out of the jar if you think so. I will order some calcium chloride. Many Blessings from Deborah in West Virginia! 🧡🧡🧡
Spears would be absolutely fine to do....just dont pack them to tightly or densely (spears slide together easily)....you want that brine to be able to surround all of your pieces.
I think you will be super impressed....particularly if you have ever canned it before. Theres just NO comparison in results. These are beautiful and not a soggy over cooked mess. Happy canning!!
Great tutorial, thank you so much! Can a person preserve carrots using this same method? I'm not a fan of how soft my carrots are after pressure canning them.
I have not tested it on carrots.... But have you tried dry packing carrots? Pack your jar with carrots and do not fill you jar with broth or water. Then can at the same time you would with traditionally water brined carrots. We find them a bit firmer, and much more flavorful!
Its a very light brine....not enough vinegar to "pickle" it. I drain and rinse in clear water when I open to use them. They do have a slight vinegar taste....but not enough to really make a noticeable change in taste in anything you use them in....fried, or stir fried, breaded and fried, or in soup..... To me, its just worth having canned squash that isnt complete mush. Try just a couple of quarts at first to see what you think.
Lori, I’m trying to can my squash the way you showed but you didn’t mention if it made a difference for altitude because I’m in a high altitude so like for almost 5000 feet would that make a difference in how many minutes I have to steam bath I’m trying to get my squash the squash?
The same recommend amount as if you were doing a regular PC process. If you are nervous about running your canner dry, you can add an additional quart of water for comfort. Your water level can go as high as half way up your jars. 🥰
You were gracious in giving the us the amounts of salt and calcium choride for pints....but didn't give a processing time or say if they would process for the same 15 mins. Could you please let me know if pints are for a different processing time or not...? Thank you I'm new to canning, and finding your videos extremely full of knowledge! You're becoming my go to channel ...and yes, the squash looked beautiful and so are you It's just me (im also disabled)....so I'm guessing most of my canning will be done in pints. I bought a 23qt canner originally but just purchased a 9.5qt Carey Electric canner....so I can do "small batch" (easier on me physically and my wallet)
I'm so sorry I didnt clarify that this time. I am usually pretty good at stating both pint and quart canning times. I do pints of these at the same 15 minute hot water bath or steam can. A pint is half the volume of course, but in this case a reduced time would not be advisable. Hope that you have great success canning your summer squash or zucchini!! So glad to have you with us and glad to hear that your finding the information I share is useful in your canning journey! God bless!!
I haven't finished all of my experiments with other types of veggies yet. But I do have a couple test jars of green beans, and carrots on my shelves. Just waiting to hit that one year mark before I share with certainty. I do believe it would work with your beets. But please understand, that I cannot endorse it unless I have tried it and seen the results myself. If you are an adventurous canner.... Give it a try. Make sure to heat them well after opening and before consuming. 🥰
Could I ask you a question please? If I am not using the steam bath method and I am submerging the jars in water, when the 15 minutes is up for quarts do I turn the heat off and just raise the basket and let them sit in the pot for 10 minutes and then remove the jars, or do I raise the basket and leave lid on for 10 mins, then take the lid off and leave for another 10 mins ? I am trying to make sure that they are subjected to heat for long enough with this question., or perhaps it’s more about reducing the risk of siphoning and thermal shock to leave them in your canner for another 20 minutes total after the initial 15 minutes? Finally, how long should pints sit in the water to be processed? Sorry for asking for more details, and thank you again for your videos.
Turn off your burner, remove your lid....but allow your jars to remain fully submerged for about 10 minutes. That allows them to cool down with the canning water surrounding them just enough to avoid siphoning when you lift them out into the cooler room air.
Does the sugar or the vinegar effect the flavor? Also do these have to be then cooked for 10 mins before consuming like other water bathed low acid foods?
It does have a very faint vinegar taste...but not enough to change anything in the final outcome. It's a very small amount in all that water. Once fried, or in soup, ECT....you will never know vinegar was even involved.
I personally do not. It is to fagile for dry packing. The canning time and method would need to be the traditional PC 30P|35Q..... and your squash will be cooked into a pile of mush.
Calcium hydroxide is pickling lime. It can be used in a pre-soaking method to firm vegetables before adding a pickle brine to flavor them. (I do this with sweet pickles) And also, it is used to water/lime glass raw eggs for storage. The BIG thing about Calcium hydroxide (pickling lime) is.... Although it can be used on food.... It MUST be rinsed off thoroughly as it is not consumable. Calcium chloride can be used IN food, and is edible.
@millermeadows6359 my pickling salt says for canning and pickling, it has calcium hydroxide in it, that's why I was wondering if it could be used in this recipe instead of the calcium chloride. Now I'm worried if it's not edible I've put it in a bunch of my jars.
This particular recipe is a hot water bath process. On my videos I try to always state hot water bath times along with steam canning (same as hot water bath) and PC. The canning chart I use is from the 1941 Kerr Canning Book. It includes both PC and hot water bath times. You could obtain that chart online. 🥰
Thank you! I really feel the balance between the two is perfect. These proportions of vinegar and sugar isnt enough to have them taste "pickled" at all. And when used in a stir fry or soup....the trace flavor is completely unnoticeable. Its something that I am able to easily look past just for the sheer convenience of having nice looking/textured canned squash. Which is impossible to achieve any other way.
@@millermeadows6359 That is exactly what I wanted to know - looks like summer squash is on my canning list this year :) Thanks so much! I really appreciate that you take the time out of your busy day to answer all these newbie questions.
I have used pickling lime when making pickles.....when you are really looking for a crisp "crunch". As you know, pickling lime really makes things brittle. Its worth a try!! Soak and rinse well before proceeding to can. I would LOVE to hear what the results are!!
Hi 👋🏽 I just wanted to tell you how much I love your videos! You are a wealth of knowledge and I thank god for having found your channel
Agree!
Thank you so much for those wonderful words!! I truly wish that I would have more time to produce videos quicker....but it is what it is. I do what I can. We are so happy to have you with us and hope that you find more useful information in the future on our channel. God Bless you!
Just found you ...awesome..I'm on it girl...❤❤❤❤❤❤
I have been looking for a way to save my summer squash/ zucchini. Definatly going to try this. Thanks
Hope you are as happy with it as I have been! Blessings to you!!
I can’t begin to tell you how much I appreciate you sharing your knowledge. I have only been gardening vegetables for a couple of years and have gotten to the stage where I have so much produce now that I have to learn how to can, but it feels like a bit of a minefield with so many different opinions on how to do things. Ypur videos set info out so clearly and since you have been doing this for such a long time, I feel confident in following your procedures. I swear, it feels like spending time with your favorite auntie. 💛 Thank you again.
Thank you so much for your kind words! And I'm so happy that it's been helpful on your canning journey! God bless!
I am looking forward to trying this!!
It has truly been a game changer for us for many years! Hope you have great success with it also!
Question does the vinegar taste stay in the squash?
I just did 14 quarts 2 days ago I will try your way next go around looks great.
It is pretty amazing the difference increasing that acidity....and being able to shorten the canning time makes for these! Wishing you great success and happy canning!
What is your brine
6-11-24, 5:45pm, I accidentally strolled upon your post & watched the yellow squash instructions for canning. Thank you sooo much for sharing your knowledge & expertise. I subscribed & now following you.
Welcome to our channel 😁
Thank you for posting your video. This video has helped me for canning squash. ❤
Im SO happy that you have found useful information here! This has been one of my most favorite ways of canning summer squash for years now.
Great job explaining the process. I definitely don't want mushy squash, just rinse batter and fry. Delicious. Or since and season and saute
Thanks Lorrie, I did 18 pts of regular zucchini today. It's really expensive in the off season, and I have never been satisfied with the frozen results. Zucchini is a main ingredient in our favorite winter soup recipe, so this is going to be just great. My neighbors will be pretty happy as well. They stop answering the door around this time of year because they know it will be me with a big smile and a bag of the "dreaded zucchini".
Im so very happy to hear that!! It always does my heart good to have people come back and let me know of their success using my recipes/methods! Enjoy all of that wonderful Zucchini!! HUGS!
Hugs to you my friend@@millermeadows6359
Did this beautiful outcome. Thank you
So glad to hear that!!
Its pretty AMAZING isnt it?!
Lorrie, you rock! I will write down these directions. I would love to save zucchini for stirfry & "pasta" dishes in the off season. I never thought it could be canned without turning to mush. Would long thick spears standing up in the jar like pickles work for zucchini? Then I could slice them for use when i get them out of the jar if you think so. I will order some calcium chloride.
Many Blessings from Deborah in West Virginia! 🧡🧡🧡
Spears would be absolutely fine to do....just dont pack them to tightly or densely (spears slide together easily)....you want that brine to be able to surround all of your pieces.
I bet this would be great for green beans also because I hate it when my green beans get mushy or even soft. I like them crisp
Awesome ❤
I loved watching this!
Thanks so much!! Hope you continue to find useful content here....to help stock your pantry shelves!!
Super informative video! Thank you!
My pleasure!! And Happy Canning to you!!
Love your videos!!! Another great one!
Thank you so much for your kind words! Hope they are helping you out in your own kitchen!
Ok, very cool, and I’m trying it!
I think you will be super impressed....particularly if you have ever canned it before. Theres just NO comparison in results. These are beautiful and not a soggy over cooked mess. Happy canning!!
Great tutorial, thank you so much!
Can a person preserve carrots using this same method? I'm not a fan of how soft my carrots are after pressure canning them.
I have not tested it on carrots....
But have you tried dry packing carrots? Pack your jar with carrots and do not fill you jar with broth or water. Then can at the same time you would with traditionally water brined carrots. We find them a bit firmer, and much more flavorful!
Thank you! I will try that method 😉
Hi Lorrie, I used this method on the carrots, and they're wonderful!!
Does the canned squash with the brine taste like vinegar? or pickles just never heard of this and was wondering
Its a very light brine....not enough vinegar to "pickle" it. I drain and rinse in clear water when I open to use them. They do have a slight vinegar taste....but not enough to really make a noticeable change in taste in anything you use them in....fried, or stir fried, breaded and fried, or in soup.....
To me, its just worth having canned squash that isnt complete mush.
Try just a couple of quarts at first to see what you think.
Apple cider vinegar or white vinegar?
Either one will work as long as it's 5% acidity.
Lori, I’m trying to can my squash the way you showed but you didn’t mention if it made a difference for altitude because I’m in a high altitude so like for almost 5000 feet would that make a difference in how many minutes I have to steam bath I’m trying to get my squash the squash?
Yes, for this recipe, since it's not super high in vinegar content, I would suggest adding 5 extra minutes for your altitude.
@@millermeadows6359 Thank you you're a sweetheart
How much water in canner?
The same recommend amount as if you were doing a regular PC process. If you are nervous about running your canner dry, you can add an additional quart of water for comfort.
Your water level can go as high as half way up your jars. 🥰
Could you or would you dry pack yella squash like you do potatoes or green beans?
No. Squash is just to fragile. It would cook into mush if dry packed.
@@millermeadows6359 thank you 🙏🏽 I have been wanting a answer to this question all summer 😅
You were gracious in giving the us the amounts of salt and calcium choride for pints....but didn't give a processing time or say if they would process for the same 15 mins.
Could you please let me know if pints are for a different processing time or not...?
Thank you
I'm new to canning, and finding your videos extremely full of knowledge! You're becoming my go to channel
...and yes, the squash looked beautiful and so are you
It's just me (im also disabled)....so I'm guessing most of my canning will be done in pints. I bought a 23qt canner originally but just purchased a 9.5qt Carey Electric canner....so I can do "small batch" (easier on me physically and my wallet)
I'm so sorry I didnt clarify that this time. I am usually pretty good at stating both pint and quart canning times. I do pints of these at the same 15 minute hot water bath or steam can. A pint is half the volume of course, but in this case a reduced time would not be advisable. Hope that you have great success canning your summer squash or zucchini!! So glad to have you with us and glad to hear that your finding the information I share is useful in your canning journey! God bless!!
@@millermeadows6359 Thank you 😊
When I’m ready to use them for cooking do I need to rinse them with water?
I personally do.
Thanks so much for getting back with me. Love your videos
Could I do golden beets using this method as well?
I haven't finished all of my experiments with other types of veggies yet. But I do have a couple test jars of green beans, and carrots on my shelves. Just waiting to hit that one year mark before I share with certainty.
I do believe it would work with your beets. But please understand, that I cannot endorse it unless I have tried it and seen the results myself. If you are an adventurous canner....
Give it a try. Make sure to heat them well after opening and before consuming. 🥰
Thank you so much for this video! I am going to can my squash like this.....yay! What is the brine you create and the ingredient amounts?
9C water
1C vinegar
1C sugar
🥰
@@millermeadows6359 Thank you so much!!!!😄
Could I ask you a question please? If I am not using the steam bath method and I am submerging the jars in water, when the 15 minutes is up for quarts do I turn the heat off and just raise the basket and let them sit in the pot for 10 minutes and then remove the jars, or do I raise the basket and leave lid on for 10 mins, then take the lid off and leave for another 10 mins ? I am trying to make sure that they are subjected to heat for long enough with this question., or perhaps it’s more about reducing the risk of siphoning and thermal shock to leave them in your canner for another 20 minutes total after the initial 15 minutes? Finally, how long should pints sit in the water to be processed? Sorry for asking for more details, and thank you again for your videos.
Turn off your burner, remove your lid....but allow your jars to remain fully submerged for about 10 minutes.
That allows them to cool down with the canning water surrounding them just enough to avoid siphoning when you lift them out into the cooler room air.
@@millermeadows6359 thank you. 🙏
Does the sugar or the vinegar effect the flavor? Also do these have to be then cooked for 10 mins before consuming like other water bathed low acid foods?
It does have a very faint vinegar taste...but not enough to change anything in the final outcome. It's a very small amount in all that water. Once fried, or in soup, ECT....you will never know vinegar was even involved.
@@millermeadows6359 thank you so so much 🙏🏽❤️ I was wondering if you would consider yellow squash to be a good candidate for dry packing?
@@millermeadows6359 I am so thankful that you share your knowledge! Be blessed sister!
I personally do not. It is to fagile for dry packing. The canning time and method would need to be the traditional PC 30P|35Q..... and your squash will be cooked into a pile of mush.
What is you altitude?
We are close to 1,000ft.
Always add additional time at higher altitudes.
Hello ! ♥️
Hello!! Hope you are doing well!!
What's the difference between calcium hydroxide vs calcium chloride for canning and can you use either one for this recipe
Calcium hydroxide is pickling lime. It can be used in a pre-soaking method to firm vegetables before adding a pickle brine to flavor them. (I do this with sweet pickles) And also, it is used to water/lime glass raw eggs for storage.
The BIG thing about Calcium hydroxide (pickling lime) is....
Although it can be used on food....
It MUST be rinsed off thoroughly as it is not consumable.
Calcium chloride can be used IN food, and is edible.
THAT was a GREAT question!! ❤️
@millermeadows6359 thank you
@millermeadows6359 my pickling salt says for canning and pickling, it has calcium hydroxide in it, that's why I was wondering if it could be used in this recipe instead of the calcium chloride. Now I'm worried if it's not edible I've put it in a bunch of my jars.
Do you keep the water at a simmer during process time or bring water more to a boil?
If hot water bathing.....
Keep it at a full boil.
I love your videos but I have a question for you. Have you tried dry canning squash that way? I’m wondering how it would turn out dry canning.
Squash is just to fragile to dry pack. It simply cooks into mush. Many veggies do really well dry packed, but squash isn't one of them imo.
Lorrie do you dry can these like your beans and potatoes?
No. They really need the support of being in liquid. Dry packing reduces them down to mush.
Where can I find info on water bathing times since I don't have a pressure canner.
This particular recipe is a hot water bath process. On my videos I try to always state hot water bath times along with steam canning (same as hot water bath) and PC.
The canning chart I use is from the 1941 Kerr Canning Book. It includes both PC and hot water bath times. You could obtain that chart online. 🥰
This is brilliant, do they taste sour or sweet, enough to alter a recipe?
Thank you! I really feel the balance between the two is perfect. These proportions of vinegar and sugar isnt enough to have them taste "pickled" at all. And when used in a stir fry or soup....the trace flavor is completely unnoticeable. Its something that I am able to easily look past just for the sheer convenience of having nice looking/textured canned squash. Which is impossible to achieve any other way.
@@millermeadows6359 That is exactly what I wanted to know - looks like summer squash is on my canning list this year :) Thanks so much! I really appreciate that you take the time out of your busy day to answer all these newbie questions.
Can I use pickling lime?
I have used pickling lime when making pickles.....when you are really looking for a crisp "crunch".
As you know, pickling lime really makes things brittle. Its worth a try!! Soak and rinse well before proceeding to can. I would LOVE to hear what the results are!!
Why the sugar, diabetic
Great video Learned a whole new method Thank you Just hit the “subscribe”!😊
Welcome to our channel 😁
Awesome ❤