Canning Squash

I haven't blogged in ages. It's canning season and my days are FILLED with washing, peeling, trimming, slicing, cooking, stirring, and canning.

Most people don't can summer squash. It's not recommended because the squash turns so soft and mushy. I can it, though, because I use it in my Grandmama's Delicious Squash Casserole (TM). I'm going to mash it for the casserole, so it doesn't matter that it's soft and mushy. In fact, that makes casserole making easier! The recipe calls for 2 cups mashed, but I just drain and mash what's in the quart jar and call it good.

To can summer squash, pick it young and trim the ends. Slice it into 1/2" slices (I sliced mine a lot thicker, but did a hot pack so it was well heated before canning).

Raw pack (1" head space) or hot pack (1/2" head space).
Add 1/2 tsp. salt (pints) or 1 tsp. salt (quarts) if desired.
Process pints for 30 minutes, or quarts for 40 minutes at 10 lbs. pressure.

Squash Casserole
2 cups cooked, drained, and mashed squash
1 Tbsp. cornstarch
1 tsp. salt
1/4 tsp. pepper
1 cup grated cheddar cheese
2 eggs, beaten
1/2 cup milk
2 Tbsp. minced dried onion or 1/4 cup chopped fresh
1/4 cup (1 stick) melted margarine

Mix and put in greased 2 quart casserole.
Bake at 350F about 40 minutes until lightly browned.

***

This recipe freezes well, too. I've made a few double and triple recipes this summer and frozen them in quart ziplock freezer bags. If you do this, measure four cups of casserole "mix" per bag.