kathy003 Posted January 28, 2019 Share Posted January 28, 2019 So, this last summer I was talking to a friend. I had an abundance of squash my husband grew ( I think it was crooked neck --- it was yellow). I hated to see it going to waste, so a friend suggested I pickle it, as they eat it for a snack. I did not even think to research this to see if squash was safe to pickle and can. The other day I was looking up something else and ran across and article that stated there is no safe way to pickle squash. Does anyone else do this? I am always so careful to NOT do something that isn't safe, I can't believe I did this. The disappointing part is my daughter, who is a very, very picky eater loves it! I hate to stop doing it, it's so good! 1 Quote Link to comment
Cowgirl Posted January 28, 2019 Share Posted January 28, 2019 This extension website explains how to pickle summer squash safely. https://www.clemson.edu/extension/food/canning/canning-tips/26preserving-summer-squash.html 3 Quote Link to comment
The WE2's Posted January 29, 2019 Share Posted January 29, 2019 (edited) We can't stand pickled veggies or eggs...but I do pressure can the squash/pumpkins. I just make sure the squash is cut in either very thin slices or very small chunks, and the pumpkins cut into very small chunks. I absolutely do not puree...density problems there. If I want a puree I just drain the jar and dump it into my VitaMix machine. Edited January 29, 2019 by The WE2's 2 Quote Link to comment
Midnightmom Posted January 30, 2019 Share Posted January 30, 2019 I make a soup with previously pureed canned pumpkin, so the end product is definitely less dense than the straight puree from the can. Does anyone know if that can be safely pressure canned? 1 Quote Link to comment
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