Kitchen Time: Canning Squash for Frying!
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- Опубликовано: 29 июн 2020
- Hey y’all from north Mississippi!
More time in the kitchen! Today we are canning squash for frying! Trying out new and exciting things as we continue on our adventure!
Recipe:
Wash squash to be canned. Cut squash into pieces for frying later.
Add squash to jars.
In saucepan combine the 9 cups water, 1/2 cup 5%vinegar, 1/2 cup sugar and warm over medium/ high heat until sugar dissolves approximately 4 minutes.
Add 1/2 teaspoon of canning salt to each jar.
Add mixture to jars leaving 1” headspace.
Wipe rims with towel to clean.
Add warmed flats and finger tighten rings.
Add jars to hot water bath.
Cover with water till it covers jars by 1”.
Bring hot water bath to boil for 8 minutes.
Remove jars and place on towel to let cool.
Enjoy!
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I'm glad to finally find a way to can up zucchini and yellow squash that doesn't involve cooking them to mush! Thank you!
Thank you. Hope you enjoy it as much as we have. Let us know how you like it. Have a blessed evening
I'm a born and raised Tennessean married to a Northern woman. We don't agree on much when it comes to cooking, but we both agreed on your way of canning. I thank you friend. My father lives in Ackerman MS. I learned to drive there and hunt Quail in the early 70's. I now raise quail rather than hunt them. TY
Thank you for the compliment and keep canning!
I did the exact thing to my thumb on what looked like same model of thumb slicer. LOL
I have since invested in a Ninja food processor that slices without my DNA. Thank you for this video. I'm learning a little late in life. But better late than never.
Thank you for that advise bill have to try that myself. Hope you enjoy it as much as we do. Happy canning.
Did this last summer and we're eating the squash over the winter, and it is AWESOME. Thank you for the recipe!
Glad you enjoyed it as much as we do. Have a blessed day!
I like to put up squash so I can make it Mexican dish with them in the winter. You take the squash and cook them in butter & milk. Add green chili!, and pepper to taste! It’s a yummy side dish or just straight from the dish before it makes it to the table!
Sounds great will have to try that one. Always looking for more ways to cook squash. Glad you stopped by and hope you have a blessed day.
Would love a pic of the finished product of your chili squash dish.
Hi Christena and Hope!
Thank you for sharing how you cook yours in the winter. I was so interested I attempted to find the recipe to which you were referring. By chance, is it call Calabacitas?
Marcy Inspired has a lovely video of a recipe which sounds like yours. In her comments, someone mentioned they add green chilis. Yum!
I have a five gallon bucket of yellow summer squash that I'm going to can up! I'll be excited to try your recipe, as well as a lovely fried squash this winter.
Thank y'all! May God bless you! 🙏
ruclips.net/video/0ecjLjMQ6-Q/видео.html
Yes thank you for always sharing recipes and new types of canning. Thank you both and hope y’all have a great year with the garden. We lost our entire garden cause of the drought we had. No rain for over three months. That’s gardening and farming. Hood years and bad years. Happy canning
Thank you for sharing how you can your squash. I just subscribed and will be trying your recipe very soon. Hope you have a blessed day as well.
Hope you like the recipe. Let us know what you think. Look forward to your opinion. Thank you for joining us on this adventure. Have a great day. God bless
Thanks for sharing! Trying this today!
Thank you! Glad you joined us on our adventure. Hope y’all enjoy as much as we do. Let us know how it goes. Have a great day and God bless
Absolutely the best!! Thanks
Thank you! Hope y’all enjoy it as much as we did. Happy canning.
Exactly what I was looking for. Thank you! I don't have a pressure canner but I'm getting quite a bit of squash.
Hope it helps and happy canning
Thank you. I am trying this right now.
I hope you enjoy as much as we do. Have fun and let’s us know how you like it. Have a blessed evening and god bless
Thank you so much for sharing. I can hardly wait to try this.
Thank you and hope you will enjoy it as much as we do
Thanks so much! I've always froze squash but wanted to can! This was so simple with clear instructions!
Thank you. I hope y’all enjoy it as much as we have. Happy canning.
Thank you for sharing. Can't wait to try this. Can you use this same method for okra?
Great video!! I’m definitely going to try this next summer.
Thank you. I hope y’all enjoy it as well as we do. Happy canning.
Hey from Mississippi. Just found you and subscribed. Love finding channels in MS. I'm just southwest of you.
Hey thank you for subbing. We only have a small farm outside of Oxford. Hope you like the content and welcome aboard. If you have any questions just let us know. We will try to answer. Have a blessed day.
I hope to try this later in this growing season!
Hope you enjoy it as much as we do. Happy canning
I am going to try this I have been looking a good recipe for canning squash. Thank You
You are very welcome. You can look at our video we did of frying up two year old squash from the can as well to see how it’s still firm. Happy Canning
I have been looking for a video to use zucchini for future use to fry!!! I can't wait to try this!!! My zucchini went crazy this summer & I couldn't keep up with it!! Can't wait to fry some this winter!!! Thank you!!!!
I hope you enjoy them as much as we do. Happy canning
Kevlar glove! Good looking squash!
Yeah I wished I had some Kevlar gloves. Lol. That hurt like hell. Thank you hope you have a great day brother.
Thanks for sharing this. I've been trying to figure out how to do this.
Glad we could help. Have a blessed day and happy canning.
Straight and to the point nice video .
Thank you very much sir.
Looks good. I’ll be trying it soon!
Thank you ma’am. Hope you enjoy it as much as we do. Have a blessed day.
A few years ago, I bought a cheap pair of those meat slicing gloves off the Wal Mart web site. I only use one at a time so I have no idea how long they will last me. I use them with a slicer religiously! Rinse in clear water and hang dry.
I need to invest in them myself. 😂
It was not fun slicing off part of my finger. Thank you for watching. Have a blessed evening.
i had no idea this could be done awesome
Glad I could help! Hope the video is useful. If needed ask away with questions. Hope you have a great day.
Loved it
Thank you
Glad to you showed us
Thank you. Hope your like it as well as we do. Have a blessed evening.
I love your ladle.
Thank you it was obtained in a Chinese store for cooking utensils in Houston. Happy canning
Thank you! So excited to try this!!
Hope you enjoy as much as we have. Happy canning.
@@WindmillFarm Three days ago, I canned 19 pints after watching your video! I had a whole bunch more zucchini given to me yesterday, so I’m gonna do some more! Grateful to have stumbled onto this! ❤️
Keep us informed on how it turns out and how you like it. We love hearing back from our followers.
Thanks much, I've got a lot of squash left over and wanted to try something different, this will save a lot of pressure cooker time too!
Hope this is as good for y’all as it is for us. Happy canning.
I'm trying this right now!! Wish me luck!!!
Good luck! Hope you and yours enjoy it as much as we do. Happy canning.
Thank you. I’ve shared this one
By all means. Also we have a video of us opening up the squash and frying two years after it was canned. In case anyone asks. Have a blessed night and happy canning.
Hello from AZ! 🌵😃👍
Subscribed!
-Nick & Danielle
Hello. Welcome! Hope y’all enjoy. God bless
@@WindmillFarm
God bless y’all too!
I’m about to be overcome by zucchini and yellow squash so I’m grateful to find your channel
We hope you and your family enjoy it as much as we have. Happy canning
Thanks for sharing you knoweledge. Going to try this.
Thank you for watching. Hope you like it. Give us feedback on how it goes. Have a great day and God Bless
Made this last night, so quick and easy. Do you ever use this mixture with other veggies?
None with hit water bath. Several are with pressure canning. I’m glad you liked it. Enjoy them later in the year
Thank you for your video. I have alway have freeze my squash. I have ever Can my squash before. That why I ask how you pare your squash for frying. Thank again for your help.
Looks good to me! Im tired of freezing squash...
It is just wash off the squash when you uncan and add cornmealflour mixture and enjoy. Thank you for watching and have a blessed night.
What’s your shelf life? Looks wonderful!
Good job, I do this with cucumbers to make salt brine pickels use pepper corn, red hop pepper flakes a couple of smashed cloves of garlic and dill weed. Seal them hand tight on the counter and they fully ferment in 5 to 7 days, depending on the indoor temperature, We run a very cool home about 65°F! I always put in a couple of bay leaves to insure that the pickles are crisp. Should I also do this with the Squash?
My squash comes out firm enough for frying but I could not see where it would hurt. Happy canning!
I wish I’d found this before my squash played out 😜I can’t wait to try. Fried squash is one of our favorite sides from the garden.
Glad you found it. Hopefully you can get fall squash in the canner. Hope you have a great time canning.
@@WindmillFarm I’ve never tried growing fall squash. Live in south MS. Still baking hot here well into September
Is too up here in north MS. I usually plant later than most to get a good fall crop. Plant in October and harvest in December.
I’m thinking I can get enough for a frying in a half pint. There are only two of us. Any idea how long I should process that size? Or should I use pints and keep half of pint in fridge for use the following week?
I was wrong! A pint is a perfect size for a side dish of fried squash. I have 9 pints in the water bath now waiting for the boil. 🥰
I experimented with a jar of this squash. I let them sit for about 6 weeks. Fried them tonight….oh my word!! I am gonna have to build another pantry😂😂
I’m glad you enjoy them as much as we do. Enjoy and have a blessed day
This is an amazing video, I did it last winter and it worked great with summer squash. I'm just wondering if I can do the same with Patty pan this year? Thanks!
You should be able. I used same recipe for my green tomatoes and had them all through winter. Thank you for the compliment as we normally don’t hear back after people have tried it for themselves. Hope you have a blessed day
Awesome! I love that ladel. Where did you get it?
We have a local feed store and bought it there.
Hi Grizz! interesting recipe. Have not heard of sugar and vinegar mix for squash. Great job preserving for later.
It’s just enough sugar and vinegar to bring the acid level up to the point of being able to can. When you open it up wash off just like anything else add cornmeal flour mixture and fry up. Thank you for watching. Hope ya have a great day. God bless
I just saw where you corrected the processing time for quarts was actually 12 minutes and pints is 8 minutes and I processed my quart jars last yr for 8 minutes. haven't cooked any yet so I was worried they may not be safe to eat. They look fine but wanted to double check. lol thank you!
Are the jars still clear? The squash still yellow? When they jars ho bad it does not take a person long to know it’s bad. Color smell. The processing time is to kill all the bad bugs in the jar. If it’s been that long then you will know now. Hope this helps. God bless
@@WindmillFarm Thank you! God bless you!
I did my quarts for the 8 minutes when I canned and they turned out perfectly. I think for me if I would have added extra time for processing they wouldn't have been firm enough for my preference.
Thank you I will adjust. I follow FDA guidelines but time saved canning is time saved. I appreciate the feed back
Another great way to fix the squash is to dice up some tomatoes, onions, along with your squash (zucchini can be used as well or a combo of both.) and saute them season with salt, garlic and onion powder black pepper a little knorr de pollo (chicken bouillon powder) if you like spicy add a diced pepper of choice. Let simmer till veggies are done. Just before veggies are done add some diced queso fresco. Mozzarella diced can be used in a pinch. So so good. I have seen some shred up some chicken in it. Personally I don't care for it.
I just prepare they typical brine soluition, 1 tbs of non iodized salt pre cup of water. Then I used oregano, garlic, pepper corns, an red pepper flakes. Fill the jar with the squash slices and fill with the brine at room temperature. Hand tighten the lids and place them on the kitchen counter on a paper towel and let them ferment for 5 to 7 days. Then store, when ready to use take them out and dry them and cover in cornmeal and black pepper mixture, Use a plastic bag to evenly coat the slices let the remain for about 2 or 3 hours in the frig. Them remove and fry in a hot skillet with a small amount of oil, just enough to keep them from sticking. The will turn our crispy and crunchy.
Good to know. Will have to try. This is the recipe I was handed down
Thank you for sharing! Was wondering if the salt, vinegar, or sugar changes the taste while sitting on shelf? Could salt be omitted? Thanks!
We have not seen a change in taste. I was taught early on by my grandmother to stay with recipes that were set! She said “no sense in reworking the wheel”. I haven’t omitted the salt cause it helps to regulate the ph balance but I would not see we’re doing a small sample batch wouldn’t hurt. I have high blood pressure and diabetes but have not changed any of my recipes. If you do it and it works we would like to know so I could inform others as well. Thank you for watching and God bless.
Same for zucc? I am gonna try a little thicker for roasting! Wish me luck!
Yes it can work with zucchini
Thank you for sharing this, how tight do you pack the jars before filling? I’m waiting to try this
I pack up til the bottom band on the jars at the lid. That way it has proper head space. Hope this helps
Oh my, I have cut myself the same way. When the veggie gets low, I go slow. Thanks for the Recipe
Yes I learned my lesson for sure. Hope y’all enjoy as much as we have. Have a blessed day.
Can’t see what you are doing
Love squash
New viewer
New at canning
Thank you
God bless you 🙏🙏🙏
The biggest thing is basic canning. Clean jars. Clean hot lids. Good fruit not spoiled and the recipe to can with. Time of either hot water bath or pressure canning. Let stand til cool. Happy canning and ask questions if don’t understand. I’ll try to answer best if my ability.
So excited i found your video and channel!!! You have a new subscriber😊 couple questions: can you peel the squash? Your's look like they still have skins on so i wasn't sure. Some skins as ya know get tough and hard as the squash gets bigger so thats why I was wondering. Also i would assume it would be okay to do yellow squash and green zucchini squash together in the same jar? I have a bit of both and figure ill throw them in together if its okay. Thank you for sharing with us! This is on my to do list tomorrow! 😊
Yes I wash my squash and leave the skin cause I try to pick it when it is younger. If you take it later then by all means skin it however I don’t know how solid it will stay together for frying later. Also both are good to can this way.
They make gloves to avoid cutting your finger tips off. Usually comes with mandolin
.
Mine didn’t have one but I’m a stubborn man and would have use it until I did what I did. 😂
Solution is: 9c water, .5c sugar, .5c 5% vinegar
Nice
Thank you. Hope you enjoy the recipe and have a blessed day.
Thanks for the video, I would like to try this. I still have a ton of summer squash. What’s your elevation? I’m at 5000, I’m sure I need to adjust time in the canner?
Yes adjust your time as you would with canning as usual. I’m in north Mississippi at around 875-1000 ft. Hope ya enjoy it as much as we have.
Wished you could do a video on canning tomatoes.
When tomatoes come in this year, we will be sure to get one up!
We are mentioning your channel on our Media Monday Show tonight @10:00PM Eastern Standard. We hope to see you then!
Well thank you! We will tune in. Have a great evening and God Bless
Would you use the same method and time in water bath for green tomatoes?
Thank you for the video. Is it 8 minutes processing time for both pints and quarts?
First I apologize that I didn’t see this sooner. It got lost in the app apparently. 8 minutes if for pints. Quarts is 12 minutes. Also altitude has effect on time like with any cooking and baking. I hope this helps. God bless you and have a great day
@@WindmillFarm Thank you! You have a blessed day as well.
How long is the shelf life? May have missed it. If you did say.. Thanks. Already open one jar.. Very good.
They normally don’t survive long with us however I let one sit two years and opened and cooked in my other video to show how it stay firm.
@@WindmillFarm thanks for your reply. Have a bless day.
How did this turn out? Alabama Gardner has a similar, but he doesn't water bath or pressure can at all. He boils everything, loosely places squash in jars ladles boiling hot liquid in, tightly screws on caps, turns upside down til cooled and sealed. Check out Alabama Gardner.
Yes I know Alabama Gardener. However proper USDA guidelines have it to where you should either hit water bath or pressure can to bring temperature up for a certain amount of time to guarantee all bacteria is killed. I use to can jellies in same fashion but with a channel and the liability that comes with teaching I take no chances. It turned out great! Thank you for joining us on this adventure. God bless!
@@WindmillFarm yes I can't eat to try the way you did it.. that's why I was asking. I'm saving both methods and I'm gonna try both just to try it out. I'm trying not to have mushy squash that I can't fry afterward. And I'm sick and tired of freezing squash.
@@WindmillFarm how many times have you done this this way and how easy is it to fry one of them up like that? How did it turn out?
We were too. That’s why I tried several ways till I had this done. Hope you enjoy and give us feedback.
@@WindmillFarm in fact I'm about to try my luck on this method in about another hour. I have some green zucchini and some crook neck squash waiting for me
I’m all in!! My next round from the garden is being canned
Hope this helps and happy canning
The squash looks amazing and I can’t wait to use them this winter!
I was told you could not water bath. So how long does it stay fresh and is it mushy when you take it out of the jar. Thank you
I’ve done this for years. I normally don’t have squash make it past two years put up. However you can watch our video where I show opening up a two year old jar and the freshness and firmness they have. Happy canning
I’m confused, after boiling for 8 minutes do you leave the jars in the water bath until they cool or take them out after 8 minutes to cool.?
Take them out of the water to cool. Place on a towel as to not have thermal shock and break any jars. Hope this helps
So I did 7 quart jars of squash out of my garden today.
Question I didn’t have enough liquid for all 7 quarts so I made half the recipe for the last jar and to top the others off. Do you think that will be ok.
That will be fine. That’s what I do if it’s to much just to add a little water. Happy canning.
How do you fry it? Just drain off water and roll in meal and put in hot oil?
I use a milk bath with meal and little flour, salt and pepper to taste. I use peanut oil as it doesn’t burn like most others and fry to golden brown. Serve with vegetables and meat and enjoy. Hope yours turns out just as good. Thank you for joining our little adventure. God bless
I love it you have done a great job 😊 and I love zucchini I even ❤️ fried zucchini it's so healthy 😋 😊
Thank you and I’m glad you like the recipe. Hope y’all enjoy it as much as we do. Have a blessed day
I went in my garden and made your idea how to do Jared zucchini and I made them they look the same as yours thank you sir . 🙏
Putting my comment here
..so i can watch in the morning...when I'm awake!!!!
Hope you enjoy it as much as we have. Let’s us know how it goes. Have a blessed day.
Hey!! Thanks for responding, I was going on 3 days, no sleep and I honestly forgot that I jad even started this video.
So, does the ACV bring the acidity up enough for waterbath? Since these are a low acid vegg, like green beans? Does the ACV make it a "high acid" food like tomatoes, thus making it "ok" to can in waterbath. I'm not looking for a "disclaimer" 😉just curious. Also, how long have y'all personally stored them, and do y'all have a video on using the canned ones for frying? Yum!!! We have a lot coming in the garden now and my counter is overflowing lol. Also, sorry, if you know, the ones on my counter, would they be ok to can? When I make refrigerator pickles 😋 I pick them in the morning and process them asap, so just wondering:)
I'd LOVE to H2Obath these.
Yes the ACV if 5% brings it up enough to be hot water canned and not needed pressure canned. Fresh is always best but I’ve saved my squash for days until I have enough to can at a time. Ours never make it past a year. I don’t have a video but with everyone asking I guess I need to. Lol. Hope this helps and if you need anything or have a question ask away.
@@WindmillFarm thank you SO MUCH!! My ACV is raw, organic and will the momma and it says 5% acidity. I guess I'm good to go. Thank you!!! I'd love to see a frying canned squash video!!
So do you just drain the squash when you're ready to fry it? Then put flour on it and fry?
Yes I drain and rinse the squash first and then add meal and little flour for the binding agent salt and pepper to taste and fry that way
i am fixing to try this recipe right now .. lol .. but i am so curious, if you only have to water bath the quarts for 8 min because of the vinegar, then why do pickles need to be water bathed for so long? i am going to try some pickles on the shorter time and see if they stay crunchier ..
I would not know. I just know my grandma told me to never deviate from recipe when canning. She said that someone figured it out and to not change. With that being said I don’t water bath my cucumbers. They are not super crisp but they taste Devine. My daughter will eat a jar at a time. Let me know how it does if you do your pickle this way
Is the mixture completely covering the squash? What I mean is there are no squash sticking out of the liquid in the jars.
That is the ultimate goal. I sometimes have one that does and I normally through that one out. I don’t know for a fact that it’s bad but that’s what grandma did so I do it. 😂 Hope this helps. Have a blessed day
Do you can potatoes for frying also? If so, what is that recipe please
Will it work just the same if you cube them up? Thanks boss
It should. The process is the same regardless. Happy canning
Thanks for video as I am a first time canner! But could not actually the process . Maybe adjust camera so process could be seen next time for newbies
Thank you for the feedback. Hope you have a great canning season.
I water bathed a few quarts of squash and had the correct headspace when I started but when I pulled them out of the bath, some of the liquid was lost. There’s only a few pieces of squash that are not covered, has this happened to you?
Not in water bathing. I have had this happen when I pressure can and don’t have my kids on tight enough of if the pressure comes down to quick also. Maybe you had them not tight enough and the boil was heavier than needed. Boiled some of the juices out of the jars.
Is the sugar a must or is it optional? I'm a diabetic so just trying to cut it out if possible. Thank you! I am gonna give this a try!!!
If you do it without the sugar let me know for other diabetics. I’m a diabetic but this was how I was taught and I use the recipe like it was. Thank you for watching and let us know. Have a blessed night.
I just canned up a batch without sugar in it. In a few days I'll fry some up and let u know how it turned out. Mind you, I don't have any canned with sugar for comparison. You may want to do a batch without sugar so u can compare the two. 🙂
Thank you.
@@pricillaturrentine3009 How did it work without sugar? Did you substitute another kind of sweetener or just go without?
How do you pare your squash for frying after you open a jar?
Wash off and add cornmeal little flour salt pepper. You can watch the video I did of frying up squash I had canned year earlier.
Can you leave the sugar out??? Diabetic and watching sugar intake!
Unfortunately I wouldn’t as it and the salt are what allows for it to be canned. I’m diabetic as well and don’t have a problem with them. I open a can and wash them off before I flour and fry. Hope this helps. Have a blessed day.
So squash is usually pressure canned. Did u water bath can them because it has vinegar and sugar in the liquid??
Yes the vinegar allows to water bath over pressure canning. Pressure canning causes it to be too mushy and not dry correctly. Thank you for watching. Have a great evening. God bless
What is the texture like after you open it? I would really love to have seen that in your video.
I have a video of me opening up a two year old jar and frying them up to eat. The texture is like cut squash. Taste like fresh squash
Yes, saw it after I sent message, it’s amazing, thank you!
How do you fry
your caned squash?
Cornmeal with little pinch of flour salt pepper. I have a video showing me opening up a can a year later and frying it up on caner
How about canning bell peppers, would it make them soggy?
Actually I can’t answer that cause I’ve never canned bells before. If you try please let me know so we can let others know as well
Are they mushy or do they stay somewhat crisp?
They remain crunchy and fry up real good. I have a video showing me opening up a jar two years after canning and frying them up.
Would like to try your recipe. You give the amount of canning liquid, but for how many jars (and/or how many zucchini) is that calculated, please?
The recipe is in the description of the video. If you need anything else please ask away I will try to answer all your questions. Happy canning
@@WindmillFarm , Yes I saw the recipe. I might be blind, but I can't find a quantity for the zucchini or how many jars that should make in your recipe?
"Wash squash to be canned. Cut squash into pieces for frying later.
Add squash to jars.
In saucepan combine the 9 cups water, 1/2 cup 5%vinegar, 1/2 cup sugar and warm over medium/ high heat until sugar dissolves approximately 4 minutes. "
@@SoundSoap that did 10 jars and the amount of. Squash depends greatly on the size. Smaller squash will take more and less for big squash. It’s just filling the jars up to within an inch of the top. Pack tightly but don’t start shoving and trying to pack more than it will take. Sorry I didn’t quite understand the first time. I and a man. 😂
@@WindmillFarm, assuming from the video that you used quart jars? At least that gives me rough idea. Thank you.
Can you add onion to this recipe or would it change it too much?
I never add it subtract from canning recipes as I was always told by my grandmother not to. As for adding the onions I would not see a problem with that but never have tried. I would try a small batch and see how they turn out. If so please let me know so if this question comes up again I can give them a better less vague answer. Hope y’all enjoy it and please let us know.
Do you have a recipe for canning okra for frying
Yes we do. Sorry the message seemed to get lost in here.
What is the shelf life for the squash?
Don’t know. It never makes it past 6-8 months. Lol. Wished I could be more specific for you. Hope you have a great day and God bless
Wait! I’m confused. How do you get by with only water bathing for 8 minutes?
Part of the reason is the vinegar. Now for the “science” behind the rest I don’t know. I know my grandmother taught me this and I have a video of me cooking it up a year later so people can see how the texture stays. All I know is it works and taste great later when you want fried squash. She always explained to me never change a canning recipe cause someone took time and experiments to get it right. Someone pointed out that Alabama Farmer does one the same way.
Also will this method work for zucchini
Yes this will work for zucchini as well
Can u show frying the squash. Ty
Let me get back home and I will not only show the frying but put my recipe up as well
Do you have to put the sugar in it?
As I’ve mentioned to others I don’t know. I’ve always been taught not to change canning recipes as that can make them fail. However I’ve never tried taking out the sugar. It’s not that much and when you wash them after opening up the can to fry them I imagine a lot of the sugar is not in the squash. I know we can’t taste any of it in there.
Do you need the sugar in order to can them? Trying to get away from all sugar now.
As I’ve explained to others who have asked that I’m not sure. Wished someone that has cut sugar get back with me and tell me how it went. I only follow canning instructions closely as to not have a bad outcome. Had that in the past. Wished I could honestly tell you.
If it is 1/2 cup sugar in 9cups of water and you rinse the squash after you open the can I wouldn't think that you would invest enough sugar to really matter!
Injest
Thanks I've got lots of zucchini
Hope you have good results and enjoy as much as we have. Happy canning
Why sugar and does it make it sweet or counter acts the vinegar taste
The sugar is needed for the actual canning aspect as a anti inhibitors of bad bacteria is what my grandma told me. However I was told differently at a canning seminar once so I really don’t know the true answer as to why sugar. I do know I’ve learned to follow recipes handed down to me cause they work. There is no vinegar taste to the squash when fried. Happy canning.
Thank you. I am trying this recipe tomorrow and didn’t know if the sugar made the squash have a sweet taste. Thanks again
I just saw that quarts were supposed to be done at 12 minutes. 🙈 I just did 5 quarts. Mine were done for 10 min. 🙈
The ten minutes should be enough time. I use tried and true recipes that always work without fail. The two minutes should not be that big a difference. Eat me know how it comes out so I can inform others and may even change the recipe! Time is critical at harvest time.
@@WindmillFarm Thank you.
If you have frozen squash can you thaw them out and then can them
That’s actually a great question but I don’t have an answer so let me ask someone else I know. Thank you for that question now I will learn something myself.
@@WindmillFarm I sure would like to know and how long to process them as I have a huge bag already sliced that I need to can so that I can clean the freezer
Everything I’m being told is if you try and can the frozen squash it will turn to muah in the jars! That’s kind of what I was thinking but waited until I got confirmation
Have you tried okra this way to fry?
I have and it fries up good as well. If you want a video to show how it fries let me know and I will make it. Have a blessed day
Yes please. If it cooks up well I'll be canning okra this summer. 😋
I will get that filmed this weekend and up by Monday
Do you need all the sugar
As I’ve told others I’ve learned to follow recipes for canning to a tee. I’ve messed up recipes trying to double it and such. I know that the squash don’t even taste as if they have any sugar in there and since I rinse them off I’m not sure how much sugar I end up with at the end. If you get it to can without the sugar please let us know so I can let others know in the future. Happy canning and look forward to hearing back from you.
I’ve always been told squash wasn’t acidic enough to water bath
That’s what the vinegar is for. I have a video of us waiting two years and cooking some up.
@@WindmillFarm that is awesome