We tried the divine squash casserole with dinner a couple of nights ago. It was so yummy... My husband loved it. So when I saw the video on how to can squash I was so excited. I told my husband, and he was as happy as I was. I have dehydrated it, frozen it baked bread with it and made your casserole. A new way to enjoy it in the winter. Thanks so much. We appreciate all you do.
I love watching your no nonsense educational videos, especially on canning. I learned to can from my mom but she preferred to freeze a lot of her items once freezers became available. She would be over 100 now. You’ve been so helpful in helping me learn about things most people don’t know how to do anymore.
Lol,,, here it is a year later and I'm watching your video again because I have a bounty of zucchini and yellow squash and I just noticed your comment from last year...... Thanks . I love your videos by the way. There's very few people I trust for canning info. But you are definitely one of them .
I do dehydrate squash. It rehydreates more like fresh squash, It firmer than the canned. It's sure is great to throw a handful in soup. I dehydrates pretty fast and keeps its beautiful color.
This too sounds great.!! I just purchased a dehydrator for things like this. I will try it. Is there anything else that you use the dehydrated squash for or mainly just as an addition to soups..??
i never canned anything before as I have a small garden, which the excess are just frozen. Your instruction is very handy, so I might try it too. thanks for the video.
Yes you can. Can on a ceramic stove top. The new pressure canners have a raised portion on the bottom which makes it okay to use on a ceramic stove top. I have an old All American canner which does not have the raised portion, so I don't use it. I can everything, deer meat, chicken, all kinds of vegetables, soup, canned 410 pints of tomato juice summer of 2012. Yes you can!
Mum cooked the Brussels sprouts in chicken broth. Really makes them taste better. Might try putting some in one canning jar to see if this helps the flavour. Just a thought.
I do blanch it for about 1 minute before putting it in the jars. Yes, it would cook in the canning process, but my experience has been that the quality of the vegetable always is improved by the blanching process.
I have just today found you utube! Enjoying so much!! I also can squash in a very good way that is tasty!! I call it tail end of the garden. My tomatoes, squash chopped up, cauliflower, onions, hot banana peppers, bell peppers, celery. all canned together just heat and eat I love to put bread in my bowl to soak up all the good juice!!
I know this is an older video,,,,, but thanks for posting it. I have so much squash coming in that I don't know what to do with it. I love growing it and I think the plants are just beautiful. I'm so glad there's a way to preserve it for future use. Love your videos!
Pamela Collins It may be an older video, but I still read all comments...and you're so welcome. Great job on a huge squash harvest. If it gets to much, you try your hand at fried squash blossoms. Yum!
Kathleen ~ I'm up early on a Saturday morning...to process more apples. I stopped by RUclips to answer a few emails and read your comment. It made me smile and gives me the motivation to keep going. Thank you so much!
I have canned quash for many years and have always followed the cook time recommended on my canning book. Although last year I decided to experiment an I just sliced my squash directly into the jar added hot water an process them using 5lbs if pressure as well as decreasing the cooking time by half, and I have to say they turned out great they were still cooked well an I no issue with them going bad, I even kept one for over year to see what happened we ate it with out any problems, I am not recommending everyone fo this but I do think the cooking times are definitely lnger then needed, maybe to just cover the manufacturers legally. I hope to makes can plenty this year as well. Thanks for sharing an good luck with your garden and your canning.
k - you are an inspiration to me - - - I'm so thankful for you even trying to answer my questions!!! I'm back to canning on my wood stove - my AA canner is way too big for the regular electric. If I would've known about stacking jars, I would've purchased a smaller one - live and learn!!! But I'm thankful for it - and a smaller AA canner that is still big enough for 16-20 pints!
Thank you for taking the time to answer the canner on glasstop stove question. I never got that in my inbox. Not sure why. I appreciate you posting such a thoughtful response.
Jeramie, it is not recommended to can brussel sprouts because the sulfur taste intensifies so much. They would be mushy and stinky. If your have room, the freezer is the way to go. It's not a long term storage solution but it the best I know to do for these little guys.
Great timing! This evening I found the first yellow squash. We have 2 zucchini, 2 straight neck and 2 crookneck. Probably enough for us. Good instructions. Thank you
The weight on your canner has more to do w/ atmospheric pressure boiling point of water. The weights are for diff altitudes/boiling points. Most pressure canning recipes are for 2000 ft above SL or less @10 lbs pres. Add 1 lb for each 1000 ft above that. Time is adjusted to food type. Water bath of 20 min/ less add 1 min per 1000 ft +. 20 min/more add 2 min per 1000 ft you can buy retro fit gauges to replace weight systems.
squash is a low acid food, so it needs to be pressure canned, unless you are making relish with it or pickles and are using vinegar, then and only then can you use a waterbath canner safely. because when you use vinegar, you change the ph and make the squash more acid. I hope that helps.
Thanks so much for this video. I have never canned squash but I too love squash casserole. I’m going to try to preserve everything possible this year so I’m going to try this.
I LOVE the crook neck sqush also!. Great just great-now there is something else I need to can! LOL you are keeping me busy with your suggestions. I'm for sure going to do this. Thanks so much.
I have been canning squash for years and have never had a problem either katz. TPTB also tell you not to can pumpkin. I have been doing that for years with no problem too. Although for the last couple of years I have been dehydrating it and making pumpkin powder simply because it lasts longer. TY
Thank you for this very informative video. I, too, love summer squash, but when I can it, turns to mush, so I just gave up and put in freezer. Blanching may be the answer I needed, think I will give it a try next summer as already put my garden bounty in the freezer. Thanks so much.
Thank - You for the the work you do. I have learned so much from you and the people you point us too. My wife was shocked and amazed when I made homemade english muffins and some other items you posted videos on. I'm new to canning and would like to know the shelf life of canned items and if it varies by product. I have searched this subject and the answers seem to be all over the place. Thanks again and God bless you and your lovely family. John
You are so good to me! I love you for it. The time it take you to produce a video will improve over time. Some of mine take me most of the day to get done. It can be very time consuming...and frustrating...until someone make a nice comment like you just did. = )
John ~ Thank you for your thoughtful comments. I get the question about expiration dates all the time, and with your comment, have decided to devote a portion of my next Homestead Honey Hour show to the subject. My next show will be on September 6th, at 8 p.m Central time. I'll post a promo video the day before with all the details. I'll also try to put together something that you can print as well. How's that for customer service! LOL
You DO can - even pressure can - on a glass top cookstove right? My sister just moved and has one and doesn't can anymore because she thinks you can't use it . . . I'm sure I see it in your videos - - - since you're the wonderful, helpful expert, I've come to you! THANK YOU FOR ALL YOUR ANSWERS and so quickly too!
My god!!! I had my squash all prepped and ready to slice when I went looking for a cooking time... I spent several hours reading and watching videos, and getting cooking times from 20 minutes to 90 minutes..... I finally used yours Katz!!!! I added 1 tsp lemon juice also. I will be the only one eating it as I am the only one who likes it. Which is why I am canning it so Ill have it till next season Not recommended sheesh....... I love your videos... Thank you so much for helping teach me to can food!
@@jenjenson I ate it all, but I won't pressure can yellow squash or zucchini again. It just gets too mushy which is why I don't think the authority recommends it. I will either freeze or dehydrate from now on. Back then I was brand new to canning. I got the time from her rebel canning video. I think I saw she also freezes/dehydrates now also.
@@tdewtx good to know! I only did 7 jars. Just pulled them out. One broke. E generally like or squash w cooked down with butter and salt. So I thought maybe It would be okay. I guess we'll see. I'll probably dehydrate the rest of the half bushel (7 jars was 2/3 of a half bushel). Since my dehydrator isn't occupied and we have a kitchen full of peaches & peppers to go. Only having one stove and it being occupied by the pressure canner while the peaches needed boiled really put the day behind schedule. (we kinda wore out half our stove...) thanks for the feedback. Oh and I finally found out how to "see more" at the top for her details on my phone.
The powers that be decided that squash became too dense during processing to be safe. I have never found that to be the case. Mine has never compacted and each slice floats freely in the jar. I've never had a problem canning squash.
There lies the difference, new canner versus old. I have an older flat All American and was deciding whether or not to buy a ceramic top stove, but from points people have made, I've decided to buy a regular element electric stove since my canner works just fine after 30+ years and I need another 30+ out of it (and the stove). I'd go gas but we can't get it here.
I wash the jars in hot soapy water, rinse, let all the water drip out of my jar, and then I put them on a cookie sheet, and then turn the oven on 250 degrees. When they are hot, I begin to fill them. I don't like to put hot food in a cold jar. I hope this helps.
New to this channel and to canning. I am at almost 3000ft elevation. I usually have to adjust my weight but not sure how long to process my squash at 15lb pressure. Maybe 45 min? Please let me know!
Hi, I am not seeing a time for how long to process the squash. Someone below commented on them seeing that in this video because in others there was varying times to process. How long does this need to process? Also, I am not seeing that you added boiling water to each jar but you commented that you did. Thanks!
No, there is no safe way to can hummus, and even if there was, I don't think you'd like the taste of it. The beautiful thing about hummus is the fresh taste, the garlic, olive oil, etc. There would be no way to preserve that with canning. The great thing about hummus is that it's so easy to whip up at a moments notice.
I never saw your post in my in box, but I did see a response comment from 'Charles Hancock', to you. I don't know what going on with RUclips, but I miss a lot of comments because not all of them are getting to me. I'm so sorry, but glad Charles responded. Yes, I DO pressure can on my ceramic top stove. (I wouldn't use a heavy 'All Amercian' on it.)
I just love your videos thanks so much for taking the time to teach us. When you put the jars in the oven do you set them in water in a pan or are your jars just set on the rack to keep them warm.?? Please advise. Thank You and God Bless Mercedes
yes you can......ive pat towel dried a many squash and zuccs out of the can and floured and fried(pan and deep)...great video.....never seen yellow soup...whats in it?
Thanks, Ive noticed that in pretty much every video on canning, people don't give times on how long to keep veggies in the pressure cooker. Is there a reason for that?
Thank you for posting this! I had canned squash before, in fact, I have some 3 years old in the pantry right now, just hanging out in the dark and waiting for me to liberate it from the jars and bathe it in butter :) Thing is, I lost the paper I had stuck on the cookbook shelf that had the processing time written on it, and with a huge amount of squash planted this year, I was really needing to get some in jars in the next few weeks. (We had a rain come over us unexpectedly one morning and wound up with a whole lot of soaked squash seed. What to do but put it in the ground! And it all came up! Gonna now go, what do they call it, surf your channel (?) for more videos. Thanks again!
Bill Priday Bill, in my opinion, you can never have too much squash. it's so versatile and I love it! Thanks for watching my channel. I really appreciate it.
Wonderful video! Thanks so much for posting! I have a ton of yellow squash I wanted to put up. One quick novice question: I have the presto pressure canner without a pressure gauge, and as far as I know it allows me to process at 5, 10, and 15 pounds. Is there a way for me to do it at 11, or should I increase the weight to 15? Or perhaps process it at 10 for a longer period?
Hey Katz! All of your videos are a real treasure and I am enjoying watching them once again. In fact, you are my "go to" source for any questions I might have about canning. Thank you for all your hard work!! Question. Is it okay to add onion slices to the squash before processing? Will the flavor of the onions increase over time and possibly alter the flavor of the squash? Also, can onion slices be canned all by themselves? I want to can some small jars of onions to add to recipes when fresh onions might be hard to come by. I don't think I can store fresh onions where I live because it is just too hot and humid. Dehydrating onions would be an option if I had a food dehydrator. A dehydrator is on my "want list". :) Thanks again! Kathy
Hello, I love the idea of canning yellow squash despite what the USDA says. I've read some complaints about the squash being too mushy. Is it possible to add pickle crisp to help maintain the firmer texture?
THANK YOU! I needed this video so badly. I have tons of squash, and we love it, but we are getting a little "squashed out" right now. Should I add hot water to the jars, or just put the squash in without liquid? Smiles, Miss Charlee :0)
Hi Katz I have a question I have an Older Ball Blue Book that saying to can summer squash the way that you just showed but in the updated version it says it's not safe ..How is it different?? I'm a little confused :/
OOOOOOOOOh! I want to do that and will try tommorrow. How do you do all these videos? Lord knows it takes me all day. hahaha Maybe it will get easier? Hope so. I will now be successful with squash because you are teaching it. Thank you
I canned my squash.(37jars) I was told that I did not can them long enough. I did 10 lbs pressure for 20 minutes. I was then told to do it for 30 minutes someone else said 40 to 45 minutes. I'm not sure what to believe. Do I need to throw it all out. Is it safe to eat. Do I need to boil it for twenty or 30 minutes after I open the jar. Any help would be appreciated.
About 1 1/2 quarts, but to tell you the truth, one quart will feed the three of us, and what I do is I saute' some bell pepper and onion, drain my squash and mash it slightly, add it to the bell pepper/onion mixture, add some salt, pepper, and egg, a handful of grated cheese, throw in a heaping tablespoon of mayo, put it in a greased casserole and bake until hot. That's it, so simple and no need to get very concerned about measurements.
I understand where you are coming from on that. I got a presto canner off amazon.com I watched for it to drop in price than grabbed one. Yes it has a gasket, but for 70 bucks at the time for a 23 quart, I figured I can learn on it and work my way up to the cadillac of canners the all-american. I've started watching sales on meat and been canning that up for hubby to take on the road with him. once you start its hard to stop.What I really want is a 8 burner stove now.
Shalimar, the All American 21.5 qt. is only $284.00 from Emergency Essentials. That's where I bought mine because here it's $489.00 for the same thing!
Thanks for answering her question wilkaren4ver. I'm supposed to get notified whenever anyone posts a comment. That way, if they have a question, I can answer it, however, RUclips is not consistent at all with getting these comments to me. Some fall through the cracks, which really bugs me. I didn't get Shalimar's question, but I did get your reply. So strange.
hello love all your vids,,,,,,,,,,,,,,,,, i was wondering any thought about canning burssel sprouts.... me n my family don't really care for the vinagery taste. and if just use salt thay would be more like a sour krute.. i was wonding if used a tomato juice sauce to put the acid into them for pressure canning or a water bath. any thoughts
But Sam, you don't pressure can yours, do you? Mine are pressure canned, and are just too soft. I would not recommend frying them. Yellow soup? Don't know what you mean.
Hey Kat... You didn't mention if you topped off the jars with water after you pack the squash?... I'm just not sure should I add water to the jars for processing
We tried the divine squash casserole with dinner a couple of nights ago. It was so yummy... My husband loved it. So when I saw the video on how to can squash I was so excited. I told my husband, and he was as happy as I was. I have dehydrated it, frozen it baked bread with it and made your casserole. A new way to enjoy it in the winter. Thanks so much. We appreciate all you do.
I love watching your no nonsense educational videos, especially on canning. I learned to can from my mom but she preferred to freeze a lot of her items once freezers became available. She would be over 100 now. You’ve been so helpful in helping me learn about things most people don’t know how to do anymore.
I sure miss your videos and pray you are well
Thank you so much! And thank you for watching my videos.
I would not have wanted to can squash if you hadn't show your fabulous casserole. The picture at the end is BEAUTIFUL. Thanks!
Lol,,, here it is a year later and I'm watching your video again because I have a bounty of zucchini and yellow squash and I just noticed your comment from last year...... Thanks . I love your videos by the way. There's very few people I trust for canning info. But you are definitely one of them .
I do dehydrate squash. It rehydreates more like fresh squash, It firmer than the canned. It's sure is great to throw a handful in soup. I dehydrates pretty fast and keeps its beautiful color.
This too sounds great.!! I just purchased a dehydrator for things like this. I will try it. Is there anything else that you use the dehydrated squash for or mainly just as an addition to soups..??
i never canned anything before as I have a small garden, which the excess are just frozen. Your instruction is very handy, so I might try it too. thanks for the video.
Yes you can. Can on a ceramic stove top. The new pressure canners have a raised portion on the bottom which makes it okay to use on a ceramic stove top. I have an old All American canner which does not have the raised portion, so I don't use it. I can everything, deer meat, chicken, all kinds of vegetables, soup, canned 410 pints of tomato juice summer of 2012. Yes you can!
Mum cooked the Brussels sprouts in chicken broth. Really makes them taste better. Might try putting some in one canning jar to see if this helps the flavour. Just a thought.
I do blanch it for about 1 minute before putting it in the jars. Yes, it would cook in the canning process, but my experience has been that the quality of the vegetable always is improved by the blanching process.
My husband never ate yellow squash in his life until I made your Divine Squash Casserole recipe. Now he loves it!
I have just today found you utube! Enjoying so much!! I also can squash in a very good way that is tasty!! I call it tail end of the garden. My tomatoes, squash chopped up, cauliflower, onions, hot banana peppers, bell peppers, celery. all canned together just heat and eat I love to put bread in my bowl to soak up all the good juice!!
I know this is an older video,,,,, but thanks for posting it. I have so much squash coming in that I don't know what to do with it. I love growing it and I think the plants are just beautiful. I'm so glad there's a way to preserve it for future use. Love your videos!
Pamela Collins It may be an older video, but I still read all comments...and you're so welcome. Great job on a huge squash harvest. If it gets to much, you try your hand at fried squash blossoms. Yum!
Kathleen ~ I'm up early on a Saturday morning...to process more apples. I stopped by RUclips to answer a few emails and read your comment. It made me smile and gives me the motivation to keep going. Thank you so much!
I have canned quash for many years and have always followed the cook time recommended on my canning book.
Although last year I decided to experiment an I just sliced my squash directly into the jar added hot water an process them using 5lbs if pressure as well as decreasing the cooking time by half, and I have to say they turned out great they were still cooked well an I no issue with them going bad, I even kept one for over year to see what happened we ate it with out any problems, I am not recommending everyone fo this but I do think the cooking times are definitely lnger then needed, maybe to just cover the manufacturers legally.
I hope to makes can plenty this year as well. Thanks for sharing an good luck with your garden and your canning.
k - you are an inspiration to me - - - I'm so thankful for you even trying to answer my questions!!! I'm back to canning on my wood stove - my AA canner is way too big for the regular electric. If I would've known about stacking jars, I would've purchased a smaller one - live and learn!!! But I'm thankful for it - and a smaller AA canner that is still big enough for 16-20 pints!
Thank you for taking the time to answer the canner on glasstop stove question. I never got that in my inbox. Not sure why. I appreciate you posting such a thoughtful response.
Jeramie, it is not recommended to can brussel sprouts because the sulfur taste intensifies so much. They would be mushy and stinky. If your have room, the freezer is the way to go. It's not a long term storage solution but it the best I know to do for these little guys.
Great timing! This evening I found the first yellow squash. We have 2 zucchini, 2 straight neck and 2 crookneck. Probably enough for us. Good instructions. Thank you
The weight on your canner has more to do w/ atmospheric pressure boiling point of water. The weights are for diff altitudes/boiling points.
Most pressure canning recipes are for 2000 ft above SL or less @10 lbs pres. Add 1 lb for each 1000 ft above that. Time is adjusted to food type.
Water bath of 20 min/ less add 1 min per 1000 ft +. 20 min/more add 2 min per 1000 ft
you can buy retro fit gauges to replace weight systems.
squash is a low acid food, so it needs to be pressure canned, unless you are making relish with it or pickles and are using vinegar, then and only then can you use a waterbath canner safely. because when you use vinegar, you change the ph and make the squash more acid. I hope that helps.
I'm going to try it..I have sooo many yellow squash this year and don't want to waste them..Thank You for all you do :)
Thanks so much for this video. I have never canned squash but I too love squash casserole. I’m going to try to preserve everything possible this year so I’m going to try this.
Thanks so much for posting this video. I just finished canning my very first batch of yellow squash in my new canner!
Thanks, I learned something new. Will be canning my summer squash today. I love your calm voice and your informative manner. Great Job!!!
I LOVE the crook neck sqush also!. Great just great-now there is something else I need to can! LOL you are keeping me busy with your suggestions. I'm for sure going to do this. Thanks so much.
Thanks, I have made that casserole four times since you you posted it... It is very good!
I have been canning squash for years and have never had a problem either katz. TPTB also tell you not to can pumpkin. I have been doing that for years with no problem too. Although for the last couple of years I have been dehydrating it and making pumpkin powder simply because it lasts longer. TY
Thank you for this very informative video. I, too, love summer squash, but when I can it, turns to mush, so I just gave up and put in freezer. Blanching may be the answer I needed, think I will give it a try next summer as already put my garden bounty in the freezer. Thanks so much.
SO glad you found RUclips. There's a wealth of information here. You mixed veggies sound delicious!
Thank - You for the the work you do. I have learned so much from you and the people you point us too. My wife was shocked and amazed when I made homemade english muffins and some other items you posted videos on. I'm new to canning and would like to know the shelf life of canned items and if it varies by product. I have searched this subject and the answers seem to be all over the place. Thanks again and God bless you and your lovely family. John
Great Video! I wish I had planted squash. Next year for sure. I really want to try your squash casserole.
You are so good to me! I love you for it. The time it take you to produce a video will improve over time. Some of mine take me most of the day to get done. It can be very time consuming...and frustrating...until someone make a nice comment like you just did. = )
John ~ Thank you for your thoughtful comments. I get the question about expiration dates all the time, and with your comment, have decided to devote a portion of my next Homestead Honey Hour show to the subject. My next show will be on September 6th, at 8 p.m Central time. I'll post a promo video the day before with all the details. I'll also try to put together something that you can print as well. How's that for customer service! LOL
I Love squash! I Love watching your videos! You have awesome ideas! Keep up the good work!
You DO can - even pressure can - on a glass top cookstove right? My sister just moved and has one and doesn't can anymore because she thinks you can't use it . . . I'm sure I see it in your videos - - - since you're the wonderful, helpful expert, I've come to you! THANK YOU FOR ALL YOUR ANSWERS and so quickly too!
Love re watching..miss you an pepper A..bet she has grown.. Blessings
Squash casserole is my favorite Thanksgiving side dish
My god!!! I had my squash all prepped and ready to slice when I went looking for a cooking time... I spent several hours reading and watching videos, and getting cooking times from 20 minutes to 90 minutes..... I finally used yours Katz!!!! I added 1 tsp lemon juice also. I will be the only one eating it as I am the only one who likes it. Which is why I am canning it so Ill have it till next season Not recommended sheesh....... I love your videos... Thank you so much for helping teach me to can food!
So glad you'll have some beautiful yellow squash on you pantry shelves this winter!
So how long? I can't find the time... 😢
@@jenjenson I ate it all, but I won't pressure can yellow squash or zucchini again. It just gets too mushy which is why I don't think the authority recommends it. I will either freeze or dehydrate from now on. Back then I was brand new to canning. I got the time from her rebel canning video. I think I saw she also freezes/dehydrates now also.
@@tdewtx good to know! I only did 7 jars. Just pulled them out. One broke. E generally like or squash w cooked down with butter and salt. So I thought maybe It would be okay. I guess we'll see. I'll probably dehydrate the rest of the half bushel (7 jars was 2/3 of a half bushel). Since my dehydrator isn't occupied and we have a kitchen full of peaches & peppers to go. Only having one stove and it being occupied by the pressure canner while the peaches needed boiled really put the day behind schedule. (we kinda wore out half our stove...) thanks for the feedback. Oh and I finally found out how to "see more" at the top for her details on my phone.
@@tdewtx oh I also cheated and sliced them up with food processor. Lol 😂 pretty good little bits here and there. But pretty good!
I know this is older but I wanted to know If I could can this and I trust you! I miss you and your videos- the world could use you right now!
Would you be able to batter and fry these as well after canning? Or would they be too cooked?
Thanks Katz!! I've been looking for a way to can my crookneck squash, but couldn't find much on it.
The powers that be decided that squash became too dense during processing to be safe. I have never found that to be the case. Mine has never compacted and each slice floats freely in the jar. I've never had a problem canning squash.
There lies the difference, new canner versus old. I have an older flat All American and was deciding whether or not to buy a ceramic top stove, but from points people have made, I've decided to buy a regular element electric stove since my canner works just fine after 30+ years and I need another 30+ out of it (and the stove). I'd go gas but we can't get it here.
I wash the jars in hot soapy water, rinse, let all the water drip out of my jar, and then I put them on a cookie sheet, and then turn the oven on 250 degrees. When they are hot, I begin to fill them. I don't like to put hot food in a cold jar. I hope this helps.
Many thanks for posting this video, and for all your great video's..........Blessings to you, and yours:).
New to this channel and to canning. I am at almost 3000ft elevation. I usually have to adjust my weight but not sure how long to process my squash at 15lb pressure. Maybe 45 min? Please let me know!
Hi, I am not seeing a time for how long to process the squash. Someone below commented on them seeing that in this video because in others there was varying times to process. How long does this need to process? Also, I am not seeing that you added boiling water to each jar but you commented that you did. Thanks!
No, there is no safe way to can hummus, and even if there was, I don't think you'd like the taste of it. The beautiful thing about hummus is the fresh taste, the garlic, olive oil, etc. There would be no way to preserve that with canning. The great thing about hummus is that it's so easy to whip up at a moments notice.
Hey, Anne! Good for you. I bet it looks beautiful. Won't it be nice to eat summer squash in the dead of winter? Love it!
Thanks for the video. My husband loves my squash casseroles...
I never saw your post in my in box, but I did see a response comment from 'Charles Hancock', to you. I don't know what going on with RUclips, but I miss a lot of comments because not all of them are getting to me. I'm so sorry, but glad Charles responded. Yes, I DO pressure can on my ceramic top stove. (I wouldn't use a heavy 'All Amercian' on it.)
Yumm!!!! they looked so pretty too!!! Have you tried canning butternut squash or any of the winter squashes?
Your videos are always so helpful :) I really love yellow squash and must try canning some :) Thanks for the inspiration :)
Thank you so much I’m doing some right now
Cilck on 'Show More' under the video. All the directions are there.
I just love your videos thanks so much for taking the time to teach us. When you put the jars in the oven do you set them in water in a pan or are your jars just set on the rack to keep them warm.?? Please advise. Thank You and God Bless Mercedes
ever tried this with Vidalia Onions added? it is OUT OF THIS WORLD DELICIOUS
I just did it! Zucchini, squash and onions I had simmered first. Will be perfect for squash casserole!
That's great. Just remember, you're only getting it hot, not cooking it, to put it in the jars. Let me know how it turns out.
That's not an uncommon occurrence. Your jar is just fine...safe to eat as long as the seal is good.
yes you can......ive pat towel dried a many squash and zuccs out of the can and floured and fried(pan and deep)...great video.....never seen yellow soup...whats in it?
Yes, fill with water to within 1" of the top of the jar. The complete instructions can be found by clicking on the 'show more' tab under the video.
Thanks, Ive noticed that in pretty much every video on canning, people don't give times on how long to keep veggies in the pressure cooker. Is there a reason for that?
how long and at how many pounds of pressure
Thank you for posting this! I had canned squash before, in fact, I have some 3 years old in the pantry right now, just hanging out in the dark and waiting for me to liberate it from the jars and bathe it in butter :)
Thing is, I lost the paper I had stuck on the cookbook shelf that had the processing time written on it, and with a huge amount of squash planted this year, I was really needing to get some in jars in the next few weeks. (We had a rain come over us unexpectedly one morning and wound up with a whole lot of soaked squash seed. What to do but put it in the ground! And it all came up!
Gonna now go, what do they call it, surf your channel (?) for more videos. Thanks again!
Bill Priday Bill, in my opinion, you can never have too much squash. it's so versatile and I love it! Thanks for watching my channel. I really appreciate it.
Haveyou ever tried dehydrating squash and if so, how does it compare to canned?? Thanks great video!
Do I fill the jars with water before I put them in the oven at temperature and how long. Also how long do you process your squash for.
So happy that I found this! One question... water. Did you add any of the water or did they make their own juice? Did I miss that on the video?
Yes, I added water.
Wonderful video! Thanks so much for posting! I have a ton of yellow squash I wanted to put up. One quick novice question: I have the presto pressure canner without a pressure gauge, and as far as I know it allows me to process at 5, 10, and 15 pounds. Is there a way for me to do it at 11, or should I increase the weight to 15? Or perhaps process it at 10 for a longer period?
Thanks. Your my canning guru and hero.
If my mason jars have been frozen, Can I still use them to can ?
Yes.
Personally, I wouldn't do that. I don't mind mine being mushy...I use it in casseroles and it's perfect.
Hey Katz! All of your videos are a real treasure and I am enjoying watching them once again. In fact, you are my "go to" source for any questions I might have about canning. Thank you for all your hard work!! Question. Is it okay to add onion slices to the squash before processing? Will the flavor of the onions increase over time and possibly alter the flavor of the squash? Also, can onion slices be canned all by themselves? I want to can some small jars of onions to add to recipes when fresh onions might be hard to come by. I don't think I can store fresh onions where I live because it is just too hot and humid. Dehydrating onions would be an option if I had a food dehydrator. A dehydrator is on my "want list". :) Thanks again! Kathy
Yes, you can can onions. Yes, onions added to your squash will make them a stronger flavor. I love dehydrating onions...but I do it in the garage! ; )
i am so glad to know this because i always heard you could not can yellow squash or zucchini.. tkx katz....
steal this for when i can next time thank you for sharing, GOD BLESS
Hello, I love the idea of canning yellow squash despite what the USDA says. I've read some complaints about the squash being too mushy. Is it possible to add pickle crisp to help maintain the firmer texture?
I plan to can some squash this year. Thank you for the video. Can you share the link to your squash casserole using these canned squash?
Yes, I do use a pressure canner on my ceramic top stove, however, I would not try to use one of the big, heavy All American canners on it.
THANK YOU! I needed this video so badly. I have tons of squash, and we love it, but we are getting a little "squashed out" right now. Should I add hot water to the jars, or just put the squash in without liquid?
Smiles,
Miss Charlee :0)
I stuff my jars and then fill in the spaces with boiling water.
Hi Katz I have a question I have an Older Ball Blue Book that saying to can summer squash the way that you just showed but in the updated version it says it's not safe ..How is it different?? I'm a little confused :/
That is correct. Corn is a low acid food, so it must be pressure canned.
OOOOOOOOOh! I want to do that and will try tommorrow. How do you do all these videos? Lord knows it takes me all day. hahaha Maybe it will get easier? Hope so. I will now be successful with squash because you are teaching it. Thank you
Katz--did you add water to the jars or did they make their own water? The video did not show that step or I missed it.
Jeanette Platt stuff the jars then fill the space with boiling water. I had to read through her comments to find out. They look delicious!
I canned my squash.(37jars) I was told that I did not can them long enough. I did 10 lbs pressure for 20 minutes. I was then told to do it for 30 minutes someone else said 40 to 45 minutes. I'm not sure what to believe. Do I need to throw it all out. Is it safe to eat. Do I need to boil it for twenty or 30 minutes after I open the jar. Any help would be appreciated.
11 pounds of pressure for 40 minutes. Yes, I'm so sorry, you need to throw it all out.
You bet! It would work great.
About 1 1/2 quarts, but to tell you the truth, one quart will feed the three of us, and what I do is I saute' some bell pepper and onion, drain my squash and mash it slightly, add it to the bell pepper/onion mixture, add some salt, pepper, and egg, a handful of grated cheese, throw in a heaping tablespoon of mayo, put it in a greased casserole and bake until hot. That's it, so simple and no need to get very concerned about measurements.
Miss your videos wish you would come back to RUclips
Thank you! I'm trying to get back.
katzcradul I hope you do come back so my granddaughter can learn something besides remember what Kat says
I miss you, too!
I pray that you and your family are faring well through this challenging time. We miss Prepper A, too! Godspeed!
I understand where you are coming from on that. I got a presto canner off amazon.com I watched for it to drop in price than grabbed one. Yes it has a gasket, but for 70 bucks at the time for a 23 quart, I figured I can learn on it and work my way up to the cadillac of canners the all-american. I've started watching sales on meat and been canning that up for hubby to take on the road with him. once you start its hard to stop.What I really want is a 8 burner stove now.
Realizing the answer may vary depending on the size of the squash but on average, how much squash is needed to fill a canner ??
7 quart load= about 28 cups or about 3 squash per jar if they are small as she suggested
Shalimar, the All American 21.5 qt. is only $284.00 from Emergency Essentials. That's where I bought mine because here it's $489.00 for the same thing!
After you blanch the squash and put it in the jar do you add water to the jar at all or just put the lid and ring on?
Thanks for answering her question wilkaren4ver. I'm supposed to get notified whenever anyone posts a comment. That way, if they have a question, I can answer it, however, RUclips is not consistent at all with getting these comments to me. Some fall through the cracks, which really bugs me. I didn't get Shalimar's question, but I did get your reply. So strange.
Yes, you sure can.
So you don't cover with water ? Miss you and hope you are doing well .
I am going to try making squash and zucchini pickles. Have you tried that?
Yes, I do.
Looks good!
i waterbath them......the soup in the picture......what do you put in it?
I canned 13 quarts of potatoes today. I still have to can 8 pounds of butter.
LOL...Oh, I get what your talking about now. It's tomato soup in the video. Just go to my tomato soup video. The recipe is posted there.
hello love all your vids,,,,,,,,,,,,,,,,, i was wondering any thought about canning burssel sprouts.... me n my family don't really care for the vinagery taste. and if just use salt thay would be more like a sour krute.. i was wonding if used a tomato juice sauce to put the acid into them for pressure canning or a water bath. any thoughts
But Sam, you don't pressure can yours, do you? Mine are pressure canned, and are just too soft. I would not recommend frying them. Yellow soup? Don't know what you mean.
Hey Kat... You didn't mention if you topped off the jars with water after you pack the squash?... I'm just not sure should I add water to the jars for processing