canning squash

Has anybody here ever canned squash before? We have it running out our ears! I don't like it after it's been frozen. It seems kind of mushy. We have a pressure canner. I've canned beans, peas, tomatoes, and okra, but never squash. It's the white, flat, scalloped kind.

We never raised that type of squash. Ours were more huge orange things and mother canned the mush that resulted after cutting off the rind, throwing out the seeds and insides and cooking it. When you serve that type, how do you cook it? Don't you just cut it up and cook until tender. You don't peel it do you? Why wouldn't it can just like beans? Hey, Google it. Somebody must have done it before. Do they call your white squash, something like pattipan? I bet this would end up a bit mushy too but then again, if you didn't cook it as long maybe not.

Yeah, it's called pattipan. I just cut it up and smother it. You can use it in a casserole just like any other squash too. I guess I'll try doing it like the beans & just not cook it as long. Won't hurt to try one batch like that. If it doesn't turn out good, no great loss! There is plenty more!

That type of squash doesn't really have much of a distinct flavor anyway so it could be fried with bacon and onion or put in with spagetti or casseroles if it turns out a little more mushy than you like.

I tried looking up recipe's for canning summer squash and there don't seem to be any.

It's not recommended to can any summer squashes or zuchini because apparently they are considered a soft veggie and in order to cook them hot enough and long enough to be sure to kill all potential bacteria's that might cause botulism or food poisioning they would cook to mush and not really be any good.

of the several sites I looked at, all recommended freezing, but you already said you don't like it that way.

Sorry to not be of any help.