Gamom3 Posted June 17, 2012 Share Posted June 17, 2012 I have been seeing some people online canning squash but then I heard that it is not recommended to can them since they don't have high acid. Has anyone successfully canned squash? I don't have the freezer space so canning would be so much better. Quote Link to comment Share on other sites More sharing options...
Blueridge Posted June 17, 2012 Share Posted June 17, 2012 It dehydrates very well, if that is an option for you. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 17, 2012 Share Posted June 17, 2012 I freeze winter squash after I it is baked. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted June 17, 2012 Share Posted June 17, 2012 I have been seeing some people online canning squash but then I heard that it is not recommended to can them since they don't have high acid. Has anyone successfully canned squash? I don't have the freezer space so canning would be so much better. People don't even recommend pressure canning squash (and another link) because it is SO low-acid. You have three options (in addition to the dehydrating option already mentioned): 1. Pickle the squash and then can the pickles. 2. Make squash soup and pressure can it. Both the soup and the pickling have other acidic foods, making it okay. 3. Freeze the squash instead of canning (described in the "and another link" above). Quote Link to comment Share on other sites More sharing options...
Farrar Posted June 17, 2012 Share Posted June 17, 2012 We freeze it and make it all nice and flat in the bags. But I know if you don't have the space, you don't have the space... Quote Link to comment Share on other sites More sharing options...
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