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 |
Squash, Winter
Follow method for pumpkin.