To see our Squash Jam recipe, scroll further down the page!
Does canning squash work? Yes, it does - but you need to know a few things about it first.
We've been there and yes, we've canned squash. Our first major garden in 2008 produced hundreds of great big yellow summer squash, and we were at a loss as to what to do with them all! We gave them to friends, fried them in stir-fry, made pancakes out of them, fed them to our chickens, dogs, and goats - and we still had them coming out our ears!
And then, the thought came, "Hey, wait - why don't we can them?" We thought our problem had been solved. For the next few weeks, as squash production hit us full-force, we peeled them, chopped them up, and stuck them into jars.
At the end of it all, we stowed nearly 80 quarts of chopped squash in our pantry!
Now, it wasn't really that it tasted that bad, but it was a watery mess!
The dis-advantages to canning squash
The main reason you shouldn't can squash is because of its' high water content. Because squash holds so much water, when you put it into a quart jar filled with water and can it, you end up with squash soup.
Besides this, certain types of squash are just not safe to can. The Nation Center for Home Food Preservation does not recommend canning winter squash.
However, other types of squash, such as summer squash, are perfectly safe to can - but be aware that it will not end up firm like a fresh squash!
However, there are very good yellow squash recipes for rolls, breads, and casseroles that call for puree'd squash, and you may want to try these if you plan on canning squash.
There is nothing inherantly wrong with canning squash, just be aware that it will turn out mushy!
If you decide that canning squash isn't for you, try our famous Super Squash Jam recipe!
Even though it has shredded squash in it, this jam doesn't taste a thing like squash. It's actually an incredibly fruity flavored jam! It also comes in very handy when you're overwhelmed with squash. Our family LOVES this recipe - we know you will, too!
Super Squash Jam
6 C. squash or zucchini, peeled and grated (shredded)
5 C. sugar
1/4 C. water
20 oz. crushed pineapple, undrained
1 pacakage powdered pectin
(to learn about pectin, click here)
3 oz. strawberry jello - or try a different flavor! We've had good success with orange and cherry.
4 t. minced crystallized ginger
Boil the squash and water in a saucepan until soft. Add pectin and bring to a hard boil. Add sugar, pineapple, and ginger. Return to a hard boil for five minutes. Remove from heat. Add jello; stir well. Pack in sterilized jars and seal. Water bath can for 20 minutes.
Makes 12 1/2 pint jars.
go from Canning Squash to Canning Vegetables