Step by step guide: how to can squash without pressure cooker/ Canner
Canning squash can be a great way to preserve its flavor and nutrients for use in meals throughout the year.
While pressure canning is often recommended for low-acid foods, there are methods for canning squash without using a pressure cooker.
This guide will take you through each step of the process, ensuring you can safely and effectively can squash at home.
What You’ll Need
Ingredients
- Fresh squash (zucchini, yellow squash, or butternut)
- Water
- Salt (optional)
Equipment
- Canning jars (quart or pint-sized)
- Lids and rings
- Large pot for blanching
- Large water bath canner or a big stockpot with a lid
- Canning funnel (optional, but helpful)
- Jar lifter
- Ladle and long spoon
- Clean towels or paper towels
Step 1: Prepare Your Squash
Select Fresh Squash
Choose healthy, firm squash without blemishes or soft spots. Popular choices include zucchini or yellow squash, as well as butternut squash for a sweeter flavor.
Wash Thoroughly
Rinse each squash under cold water to remove any dirt or pesticides.
Slice the Squash
Depending on your preference, slice or cube the squash into uniform pieces, about 1-inch thick. This will help it cook evenly during the canning process.
Step 2: Blanch the Squash
Boil Water
Fill a large pot with water and bring it to a boil.
Blanch the Squash
Carefully add the cut squash to the boiling water and blanch for about 3-5 minutes. This process helps to preserve the color, flavor, and nutritional value of the squash.
Ice Bath
Prepare a bowl of ice water while the squash is blanching. As soon as the blanching time is up, transfer the squash using a slotted spoon into the ice water to stop the cooking process.
Drain and Dry
Once the squash is cooled, drain it and spread it out on a clean towel or paper towels to dry.
Step 3: Prepare the Canning Jars
Sanitize Jars
In a pot of hot, soapy water, wash your canning jars, lids, and rings. Rinse thoroughly. To sanitize, you can also place the jars in a 200°F (93°C) oven for 10 minutes.
Keep Jars Warm
After sanitizing, keep the jars warm by placing them in a warm oven or in hot water. This will prevent breaking when you add the hot squash.
Step 4: Pack the Jars
Fill Jars with Squash
Using a canning funnel, fill each jar with the blanched squash, leaving about 1 inch of headspace at the top.
Add Salt (Optional)
If desired, add about 1/2 teaspoon of salt to each jar for flavor.
Add Water
Pour hot water over the packed squash until it covers the squash, still allowing for 1 inch of headspace.
Remove Air Bubbles
Run a long utensil (like a chopstick) around the inside edges of the jar to remove any trapped air bubbles.
Wipe Jar Rims
Use a clean towel or paper towel to wipe the rims of the jars to ensure a proper seal.
Step 5: Seal the Jars
Apply Lids and Rings
Place a lid on each jar and screw on the metal ring just until it is finger-tight. Do not overtighten.
Step 6: Process the Jars
Prepare Water Bath Canner
Fill your water bath canner or large pot with water and bring it to a boil. Make sure there’s enough water to cover the jars by at least an inch.
Place Jars in Canner
Using a jar lifter, carefully place the jars in the boiling water bath, ensuring they don’t touch each other.
Boil
Process the jars in the boiling water bath for about 40-50 minutes for quart jars and 30-40 minutes for pint jars. Adjust the time based on your altitude if necessary.
Step 7: Cool and Store the Jars
Remove Jars
After processing, carefully remove the jars using the jar lifter and place them on a clean towel or a cooling rack.
Cool Completely
Allow the jars to cool completely at room temperature (this may take several hours).
Check Seals
Once cooled, check that each jar has sealed properly. The lid should not flex up and down when pressed in the center. If the lid springs back, the jar did not seal properly and should be refrigerated and used soon.
Can you can squash without pressure cooking?
Yes, you can can squash without using a pressure cooker. can use the water bath canning method instead.
Just make sure to follow the necessary steps, such as blanching the squash, packing it in sterilized jars, and processing the jars in boiling water for the right amount of time.
This method is safe for preserving squash and will give you tasty results.
Can squash be canned in a water bath?
Yes, you can can squash using a water bath method!
Here’s a simple step-by-step guide to help you through the process:
Step 1: Gather Your Supplies
- Fresh squash (like zucchini or yellow squash)
- Water bath canner or large pot
- Canning jars with lids and rings
- Large pot of boiling water
- Utensils (ladle, long stick for removing air bubbles, towel)
Step 2: Prepare the Squash
Blanch the Squash
Boil the squash pieces in water for about 2-4 minutes. This helps preserve the color and texture.
Cool in Ice Water
Immediately transfer the blanched squash to a bowl of ice water to stop the cooking process.
Step 3: Pack the Jars
Sterilize Your Jars
Wash and sterilize your canning jars.
Fill the Jars
Pack the blanched squash into the jars, leaving about 1 inch of headspace at the top.
Add Salt (Optional)
You can add about 1/2 teaspoon of salt to each jar for flavor if desired.
Step 4: Add Water
Pour Water
Fill each jar with hot water, covering the squash while maintaining 1 inch of headspace.
Step 5: Remove Air Bubbles
Bubble Check
Use a long utensil (like a chopstick) to gently go around the inside edges of the jar to remove any trapped air bubbles.
Step 6: Seal the Jars
Wipe the Rims
Use a clean towel to wipe the rims of the jars to ensure a good seal.
Apply Lids and Rings
Place the lids on and screw the metal rings on until they’re finger-tight.
Step 7: Process the Jars
Prepare for Water Bath
Fill your canner or pot with enough water to cover the jars by at least an inch and bring it to a boil.
Boil the Jars
Carefully place the jars into the boiling water bath. Process quart jars for 40-50 minutes and pint jars for 30-40 minutes (adjust for altitude if needed).
Step 8: Cool and Check Seals
Remove the Jars
Use tongs to take the jars out and place them on a clean towel or cooling rack.
Cool Down
Let them cool completely at room temperature.
Check Seals
Once cool, make sure the lids have sealed properly. Press the center of the lid—if it doesn’t pop back, it’s sealed!
And there you have it! Enjoy your canned squash, perfect for future meals!
What can I use if I don’t have a pressure cooker for canning?
If you don’t have a pressure cooker for canning, you can use a water bath canner or a large stockpot. Here’s how you can do it:
Choose Low-Acid Foods
Use recipes for high-acid foods like fruits, pickles, and jams, as water bath canning is safest for these.
Use Clean Canning Jars
Make sure your jars are sterilized and ready to use.
Prepare Your Food
Wash and cut your fruits or vegetables as needed.
Fill Jars and Seal
Pack the prepared food into the jars, leaving some space at the top, and seal them with lids.
Boil in Water Bath
Place the jars in a pot filled with boiling water, ensuring they are submerged. Boil for the recommended time based on the recipe.
Cool and Store
After boiling, let the jars cool down. Check that the lids have sealed properly before storing them.
This method works well for preserving food without a pressure cooker!
How to can yellow squash in jars?
Canning yellow squash is a simple way to preserve its delicious flavor. Here’s an easy guide to help you can yellow squash safely at home.
What You’ll Need
- Fresh yellow squash
- Water
- Salt (optional)
- Canning jars (pint or quart size)
- Lids and rings
- Large pot for blanching
- Large pot for water bath canning
- Jar lifter
- Ladle
- Funnel (optional)
Steps to Follow
Prepare the Squash
- Wash the yellow squash thoroughly under running water.
- Cut off both ends and then slice the squash into 1-inch pieces.
Blanch the Squash
- Bring a large pot of water to a boil.
- Add the squash pieces to the boiling water and blanch them for 2-3 minutes.
- Remove the squash and transfer it to a bowl of ice water to cool quickly.
Prepare Your Jars
- While the squash cools, sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Let them air dry on a clean towel.
Pack the Jars
- Using a canning funnel, pack the blanched squash into the sterilized jars, leaving about half an inch of headspace at the top.
- If desired, sprinkle a little salt on the squash.
Add Water
- Pour boiling water into the jars over the squash, again leaving half an inch of headspace.
- Use a knife or a chopstick to remove any air bubbles by sliding it gently down the sides of the jar.
Seal the Jars
- Wipe the rims of the jars with a clean towel to remove any food residue.
- Place the lids on the jars and screw on the rings until they are fingertip tight.
Water Bath Canning
- Fill your water bath canner or stockpot with water and bring it to a boil.
- Carefully place the jars in the boiling water using the jar lifter.
- Ensure the jars are covered with at least 1-2 inches of water.
- Process the jars in boiling water for 40 minutes for pint jars and 50 minutes for quart jars.
Cool and Store
- After the processing time, turn off the heat and let the jars sit in the water for a few minutes before lifting them out.
- Place the jars on a clean towel or cooling rack to cool completely.
- Once cool, check that the lids have sealed properly by pressing down in the center. If it doesn’t pop back, it’s sealed!
Enjoy Your Canned Yellow Squash
Once your jars are sealed and cooled, store them in a cool, dark place. Your canned yellow squash can last for up to a year, providing you with a convenient ingredient for soups, casseroles, and more!
Exploring Canning Methods: Hot Pack and Cold Pack
Canning is a fantastic way to preserve your squash for future use, and there are two main methods you can use: the Hot Pack method and the Cold Pack method. Let’s break down each method with simple, step-by-step guides.
Hot Pack Method
The Hot Pack method involves cooking the squash before packing it into jars. Here’s how to do it:
Prepare the Squash
- Wash the squash thoroughly and cut it into your desired size, either cubes or slices.
Cook the Squash
- Place the cut squash in a pot and add enough water to cover it.
- Bring the water to a boil and cook the squash for about 2-5 minutes until it’s slightly tender.
Prepare the Jars
- While the squash is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Allow the jars to air dry on a clean towel.
Pack the Jars
- Using a slotted spoon, transfer the cooked squash into the sterilized jars, leaving about half an inch of headspace.
- Optionally, you can add a pinch of salt for taste.
Add Liquid
- Pour boiling water over the squash until it reaches the half-inch headspace, ensuring the squash is fully submerged.
Seal the Jars
- Wipe the rims of the jars to remove any residue.
- Place the lids onto the jars and screw on the rings until fingertip tight.
Water Bath Canning
- Fill a large pot with water and bring it to a rolling boil.
- Carefully place the jars into the boiling water using a jar lifter, ensuring they are submerged by at least 1-2 inches of water.
- Boil the jars for approximately 40 minutes for pint jars and 50 minutes for quart jars.
Cool and Store
- Let the jars sit in the water for a few minutes after processing, then carefully lift them out.
- Allow the jars to cool on a clean towel or cooling rack.
- Check the seals as they cool; if the lid doesn’t pop back when pressed, it’s sealed properly!
Cold Pack Method
The Cold Pack method involves packing raw squash directly into jars without cooking it first. Here’s how you do it:
Prepare the Squash
- Clean the squash and cut it into the desired size, either chunks or slices.
Prepare the Jars
- Sterilize your jars and lids in boiling water for 10 minutes and let them air dry.
Pack the Jars
- Using a canning funnel, pack the raw squash into the jars tightly, leaving about a half-inch headspace.
Add Liquid
- Pour boiling water into the jars over the squash, again maintaining half an inch of headspace.
Remove Air Bubbles
- Use a knife or skewer to gently slide down the sides of the jar to release any trapped air bubbles.
Seal the Jars
- Wipe the jar rims clean, then place the lids on and screw on the rings until they are fingertip tight.
Water Bath Canning
- Fill a large pot with water and bring it to a rolling boil.
- Carefully place the jars in the boiling water using a jar lifter, ensuring the jars are submerged by at least 1-2 inches of water.
- Process the jars for about 40 minutes for pint jars and 50 minutes for quart jars.
Cool and Store
- After processing, turn off the heat and let the jars sit for a few minutes before lifting them out.
- Place the jars on a clean towel or cooling rack to cool completely.
- Once cool, check seals by pressing the center of each lid; if it doesn’t pop back, the jar is properly sealed.
Conclusion
Whether you choose the Hot Pack or Cold Pack method, canning squash at home is a rewarding process that provides you with delicious, preserved food for months to come. Enjoy the flavors of squash year-round by following these simple steps!
Follow safe canning practices
Understanding Acidity Levels
Certain foods are naturally acidic, while others are not. Acidic foods (like tomatoes and pickles) can be canned using a water bath, while low-acid foods (like meats and vegetables) require pressure canning.
Example: Use a pressure canner for green beans but water bath canning for strawberry jam.
Choosing the Right Equipment
Ensure you are using the correct canning equipment to avoid accidents. Invest in a canner, jar lifter, and a canning funnel for ease of use.
Example: Use a stainless-steel water bath canner for high-acid foods instead of a regular cooking pot.
Sterilizing Jars and Lids
Always sterilize canning jars and lids before use to eliminate bacteria and ensure a good seal.
Example: Boil jars and lids in water for 10 minutes or run them through a hot cycle in the dishwasher.
Using Fresh Ingredients
Using fresh, high-quality produce ensures better taste and preservation. Avoid overripe or damaged fruits and vegetables.
Example: Pick bright, firm tomatoes for salsa instead of those that are soft or bruised.
Leaving the Right Amount of Headspace
Headspace is the space left at the top of the jar. Proper headspace allows for the food to expand during processing and ensures a secure seal.
Example: Leave 1 inch of headspace for canned squash to ensure there is enough room for expansion.
Removing Air Bubbles
Trapped air can affect the sealing process and lead to spoilage. Remember to remove any air bubbles after filling the jars.
Example: Use a chopstick to slide around the inside of the jar before sealing to release trapped air.
Wiping Jar Rims
Before sealing your jars, wipe the rims with a clean cloth to ensure that no food particles impede the seal.
Example: Use a damp paper towel to wipe rims clean before placing the lids on.
Tightening Lids Properly
When applying lids, make sure to tighten them until they are fingertip tight but do not overtighten as this may cause the lid to buckle.
Example: Screw the ring until resistance is felt but stop before applying excessive force.
Adjusting for Altitude
Altitude can affect processing times, so it’s essential to adjust your timing based on your location.
Example: Increase processing time by 5 minutes if your altitude is over 1,000 feet.
Checking Seals After Processing
After cooling, check the seals by pressing down the center of the lid. If it pops back, the jar hasn’t sealed correctly.
Example: If the lid doesn’t stay down or pops up, refrigerate the jar and use the contents within a few days.
Following these safe canning practices will help you ensure your home-canned goods are safe to consume and delicious.
