Perfectly imperfect, organic, round zucchini!
My food preserving week continues….There is nothing quite like preserving your food at home. I love canning! Today, I have been working on canning up yellow squash, zucchini and tomatoes together. I’ll use these jars for making squash casserole later in the fall and winter.
I started with washing and cutting these round zucchini that I bought at the produce auction for $2 a box. I’ve been cooking these in stir-fry as well as steaming them and they have been wonderful!
I processed these jars at 10 pounds of pressure for 40 minutes. Most new canning books do not recommend canning squash so they do not have instructions for how to do it. I asked some friends and read online recommendations from other homemakers who can squash.
Squash casserole starter in a jar ready to be canned!
Both squash and zucchini can be used in many types of casseroles. You can even add squash or zucchini to meatloaf and a friend told me she adds her canned squash to her cornbread to make it extra moist.
Throughout the day, we will post some pictures of our progress.