Love the recipe. I noticed you did not wipe the jar rim with vinegar before you put the lid on. You will have less failures if you make sure there are no food or brine that could keep you from getting a good seal.
I enjoyed your video. We are going to have a abundance of squash this year and I was trying to decide the best way to can them.I definitely am going to try your recipe. Thanks I will be watching for your future videos.
I love squash anyway you fix it. We always have an abundance of squash and zuchinni from our garden Do they get soggy when they are water bathed or do they stay fairly firm? Also do they take on the vinegar taste?
@@SarahSmith-qx7fl I am going to try this for sure! I love squash and zucchini. After years of trying to get one of my daughter's-in-law to have a garden...she finally is doing it. We are having a blast! And...and my 3 granddaughters are learning to tend to the garden. A family affair for sure. Thank you so so much Sarah.
If I see a lot of trapped air I do. It is not a step I do with everything. But you go ahead and do it. That is perfectly fine. I have been canning for so long I just know what to look for, and if I see lots of air- I will debubble.
@@SarahSmith-qx7fl I was wondering Sarah, I love zucchini with canned tomatoes and onions... Should I just can them raw like you were doing without the tomatoes and onions? I thought maybe the acidity from the tomatoes might be good too. They say for canning safety? I'm going to do them tonight so I probably will just do all this zucchini the way you have done. But I was curious about the tomato onions if you thought it could be good to add as I like to cook all three together? And I have a friend that just did a dry can zucchini that she's trying. I don't believe she poured any water in just the dry zucchini and I think she just water bath them for 20 minutes. I don't know if you've heard of this?
Would I be able to saute this squash or stick it in a casserole, if I ended up wanting to down the road? Would there be a need to can it two different ways?
I am new to your channel. Two questions. Hope you will answer. I don’t care for fried yellow squash. I love fried zucchini. Can you do zucchini this way. And where did you learn to do this. Never seen this in a canning book. I would love to do this but not sure it’s safe. Please answer I really would like to know. I have been looking for a way to preserve squash for frying.
Welcome!! Yes, you can can zucchini the same way. Many people have canned squash this ways for a very long time. You won’t find canning squash in the books. Not the new ones. You may find them in the older books. So you just do what you feel is best for you. This is how I can, and I can many things that aren’t “approved”. I hope you enjoy my channel! You can find me always on my FB page, if you ever have a questions pop over and ask! Our Little Bit of Earth
***WARNING*** 1 cup vinegar to 16 cups water isn't acidic enough to waterbath can a low acid food. Also the process time isn't long enough to fully heat the squash all the way through. This is NOT a safe recipe.
@@SarahSmith-qx7fl Google it for yourself. It's 50/50 vinegar to water for safe waterbath canning low acid foods & any food has to be cooked all the way through by the end of processing to be safe. Raw sliced squash isn't cooking all the way through in 10 minutes even if boiling liquid is covering it.
@@future.homesteader a lot of things the government says are not safe for canning are- Dairy and so on. So to each it’s own. I share what I do and others can do what they do. I have been canning for over a decade and have a vast knowledge of canning/homesteading and so on. I will continue to can my squash like this as I have done for years. All is well.
@@SarahSmith-qx7fl TBH I posted it as a warning for other people watching your video. I figured it probably wouldn't change your mind but you can get PH test strips or a PH meter & check the PH of the liquid you're using. I actually agree with you that TPTB warn against a lot of things that are actually safe to do but 1/16 vinegar to water ratio is what you would use to keep potatoes or apples from browning- it's simply not acidic enough to waterbath low acid food in. Just bc you haven't gotten sick doesn't mean it's safe, it means you have been fortunate. I've been canning for 35+ years & even very old recipes don't recommend that kind of ratio for waterbath canning low acid foods.
Wow.... Testy people arguing about what our government says is safe. Chill. It's their food. You do you....if they want to take the chance, then then woohoo for canning! You can your way, I'm gonna can my way. But being rude is just being rude. Next time maybe don't be so "do it this way or else" with your words.
Fairly certain you meant 4 cups of water on the stove, adding 4 more, not vinegar.
Yes! Thank you for catching that.
Love love love squash!!!!!!!
Have you made a video on frying the squash?
Love the recipe. I noticed you did not wipe the jar rim with vinegar before you put the lid on. You will have less failures if you make sure there are no food or brine that could keep you from getting a good seal.
I usually just do that when I’m canning fatty foods. I have good success with them sealing.
i canned 95 pints this way the other day they turned out great . How long will they keep because its going to take me a while to eat
Thank you for this! I hope mine produce enough that I need to try this. =)
I’m sure they will!!
I enjoyed your video. We are going to have a abundance of squash this year and I was trying to decide the best way to can them.I definitely am going to try your recipe. Thanks I will be watching for your future videos.
Thank You so much! I hope you love this as mush as we do! My husband loves fried squash, and this is a great way for him to have it all year long!
New subscriber. Wow! You have beautiful blue eyes! Thank you so much for your videos. God Bless You.
Hello and Welcome!!!
Thank you, and I hope you enjoy my channel. You can also find me over on FB Our Little Bit of Earth!
@@SarahSmith-qx7fl Thank you so much Sarah! I am sure I will learn a lot. God Bless You.
Thanks for sharing the knowledge. So I have one question. How long does that last and what keeps it from getting mushy?
That looks so good💚💚It must be delicious💚💚Thank you for sharing💚💚Keep in touch💚💚stay connected💚💚
Thank You!
I love squash anyway you fix it. We always have an abundance of squash and zuchinni from our garden Do they get soggy when they are water bathed or do they stay fairly firm? Also do they take on the vinegar taste?
They do not taste like vinegar at all. They are soft but not soggy. They really hold up well.
@@SarahSmith-qx7fl I am going to try this for sure! I love squash and zucchini. After years of trying to get one of my daughter's-in-law to have a garden...she finally is doing it. We are having a blast! And...and my 3 granddaughters are learning to tend to the garden. A family affair for sure. Thank you so so much Sarah.
@@naomiverdugo2180 - that’s fantastic!
@@Sabbathissaturday Thank you :)
would pickle crisp help keep them crisp?
Can you do this same technique with eggplant to fry later?
Boy I’m confused about how much vinegar
Don't have to sterilize jars if water bath canning for 10 min or longer and u forgot to debubble.
I'm surprised you didn't remove the air bubbles. Thought that was a requirement in canning...
If I see a lot of trapped air I do. It is not a step I do with everything.
But you go ahead and do it. That is perfectly fine. I have been canning for so long I just know what to look for, and if I see lots of air- I will debubble.
@@SarahSmith-qx7fl I was wondering Sarah, I love zucchini with canned tomatoes and onions... Should I just can them raw like you were doing without the tomatoes and onions? I thought maybe the acidity from the tomatoes might be good too. They say for canning safety? I'm going to do them tonight so I probably will just do all this zucchini the way you have done. But I was curious about the tomato onions if you thought it could be good to add as I like to cook all three together? And I have a friend that just did a dry can zucchini that she's trying. I don't believe she poured any water in just the dry zucchini and I think she just water bath them for 20 minutes. I don't know if you've heard of this?
Would you say that an electric or stove top pressure cooker is better And also can't u suggest one at a reasonable price thank you
could I can Patty Pan squash the same way.
how long do you p c squash thanks its and pts
How long do you water bath pints?
On this I do pints and quarts for 10 minutes. Great Question!!
Will they last more than a year? New to water canning.!🤔
Oh yes!! I’m eating squash from two years ago still.
Does the squash stay firm?
Not as firm as fresh, but it holds up for frying.
Did 10 jars and they are not as mushy as pressure canned but no way are they solid enough to fry. Still mush.
By adding the vinegar are you purposely raising the acid level up to avoid the need to pressure can these in order to kill botulism spores?
Yes. I also can squash in just water and use that for casseroles, and I PC that. The vinegar does raise the PH level.
How long do you boil the water/vinegar/salt mixture? And do you experience any siphoning of the water in the jars?
I just bring it to a boil. It doesn’t have to boil for any certain amount of time. No I don’t have much siphoning with these.
Have you ever added calcium chloride to keep them crispy? I kinda wanna try it that way
No, I never have.
Would I be able to saute this squash or stick it in a casserole, if I ended up wanting to down the road? Would there be a need to can it two different ways?
Yes, you sure can. Cook it however you would like! It turns out great.
I am new to your channel. Two questions. Hope you will answer. I don’t care for fried yellow squash. I love fried zucchini. Can you do zucchini this way. And where did you learn to do this. Never seen this in a canning book. I would love to do this but not sure it’s safe. Please answer I really would like to know. I have been looking for a way to preserve squash for frying.
Welcome!! Yes, you can can zucchini the same way.
Many people have canned squash this ways for a very long time. You won’t find canning squash in the books. Not the new ones. You may find them in the older books. So you just do what you feel is best for you. This is how I can, and I can many things that aren’t “approved”. I hope you enjoy my channel!
You can find me always on my FB page, if you ever have a questions pop over and ask! Our Little Bit of Earth
@@SarahSmith-qx7fl Thank you for answering me. I love fried squash. Didn’t know you could can it this way. Does it have a strong vinegar taste
No, it doesn’t have a vinegar taste!
Also, I’m on FB. I have a farm page called Our Little Bit of Earth. Jump over and find me. I can answer any questions quickly!
I’m so confused, first you said 1/2 c vinegar then you said 4 cups. Which is it?
I meant to say 4c of water.
Can you not use this squash for casseroles
That's as hard as you tighten the lids? Been canning not too long. ??
Yes, three finger tight. You don’t want them real tight.
How do you fry it?
I drain it, coat it, and fry it in a cast iron pan. I use flour a little corn meal and seasonings.
@@SarahSmith-qx7fl That sounds yummy! My husband made the best fried zucchini... I wish he was here to cook me some right now...
@@SarahSmith-qx7fl Do you always rinse the zucchini or if you don't, do you taste the vinegar?
Next time clean the rims on your jars before adding lids
And debubble! lol. . :)
you said 4 cups of vinegar and then you said 1/2 cup of more vinegar how did you make such a big mistake like that (not good. lady)
You forgot to debubble
I never really debubble unless it’s something like cream cheese.
***WARNING*** 1 cup vinegar to 16 cups water isn't acidic enough to waterbath can a low acid food. Also the process time isn't long enough to fully heat the squash all the way through. This is NOT a safe recipe.
It actually is safe, but thank you for you opinion. Happy Canning and God Bless!
@@SarahSmith-qx7fl Google it for yourself. It's 50/50 vinegar to water for safe waterbath canning low acid foods & any food has to be cooked all the way through by the end of processing to be safe. Raw sliced squash isn't cooking all the way through in 10 minutes even if boiling liquid is covering it.
@@future.homesteader a lot of things the government says are not safe for canning are- Dairy and so on. So to each it’s own. I share what I do and others can do what they do. I have been canning for over a decade and have a vast knowledge of canning/homesteading and so on. I will continue to can my squash like this as I have done for years. All is well.
@@SarahSmith-qx7fl TBH I posted it as a warning for other people watching your video. I figured it probably wouldn't change your mind but you can get PH test strips or a PH meter & check the PH of the liquid you're using. I actually agree with you that TPTB warn against a lot of things that are actually safe to do but 1/16 vinegar to water ratio is what you would use to keep potatoes or apples from browning- it's simply not acidic enough to waterbath low acid food in. Just bc you haven't gotten sick doesn't mean it's safe, it means you have been fortunate. I've been canning for 35+ years & even very old recipes don't recommend that kind of ratio for waterbath canning low acid foods.
Wow.... Testy people arguing about what our government says is safe. Chill. It's their food. You do you....if they want to take the chance, then then woohoo for canning!
You can your way, I'm gonna can my way. But being rude is just being rude. Next time maybe don't be so "do it this way or else" with your words.