•Raw Pack.—Wash but do not pare squash. Trim ends. Cut squash into
½-inch slices; halve or quarter to make pieces of uniform size.
_In glass jars._—Pack raw squash tightly into clean jars to 1 inch of
top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar
to ½ inch of top with boiling water. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw squash tightly into cans to ½ inch of top. Add ½
teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top
with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans.
Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 20 minutes
No. 2½ cans 20 minutes
[Illustration: BN21467
When processing time is up, let pressure in canner drop to zero.
Slowly open petcock or take off weighted gage. Unfasten cover,
tilting far side up so steam escapes away from you.]
•Hot Pack.—Wash squash and trim ends; do not pare. Cut squash into
½-inch slices; halve or quarter to make pieces of uniform size. Add just
enough water to cover. Bring to boil.
_In glass jars._—Pack hot squash loosely to ½ inch of top. Add ½
teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot
cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids.
Process in pressure canner at 10 pounds pressure (240° F.)—
Pint jars 30 minutes
Quart jars 40 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot squash loosely to ¼ inch of top. Add ½ teaspoon
salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with
boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and
seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 20 minutes
No. 2½ cans 20 minutes