| 1 | Summer squash is another home garden plant that sometimes overwhelms you with its production. |
| 2 | You"ll need all the basic equipment to can summer squash. |
| 3 | Choose young, tender, thin skinned squash. |
| 4 | Organize and prepare equipment and work area. |
| 5 | Wash well, but don"t peel. |
| 6 | Trim off ends. |
| 7 | If large, cut the squash into ?inch slices or chunks. |
| 8 | Put squash pieces in a large saucepan, add boiling water to cover, and heat to boiling for 2 to 3 minutes. |
| 9 | Pack squash loosely into hot pint or quart jars to within 1 inch of tops. |
| 10 | Add ?teaspoon salt to pints, 1 teaspoon to quarts, if desired. |
| 11 | Pour in boiling water if there is not enough cooking water. |
| 12 | Run a slim, non metal tool down along the inside of each jar to release air bubbles. |
| 13 | Add more boiling liquid to within 1 inch of tops. |
| 14 | Wipe tops and threads of jars with a damp clean cloth. |
| 15 | Put on lids and screw bands as manufacturer directs. |
| 16 | Process at 10 pounds of pressure, 30 minutes for pints, 40 minutes for quarts. |
| 17 | Follow manufacturers directions for your canner. |
| 18 | 10. |
| 19 | Follow basic steps for steam pressure canning, 10 through 2 |
