Summer Squash / Zucchini
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- Опубліковано 4 сер 2023
- How I can Summer Squash or Zucchini in a light brine so that it can be hot water bathed at a shorter time than if it were canned with only plain water. These are wonderful in a quick stir fry....or just quickly sautéed, great for use in hot dishes, soups, and stews!
How To Steam Can:
• Using Your Stove Top P...
I can’t begin to tell you how much I appreciate you sharing your knowledge. I have only been gardening vegetables for a couple of years and have gotten to the stage where I have so much produce now that I have to learn how to can, but it feels like a bit of a minefield with so many different opinions on how to do things. Ypur videos set info out so clearly and since you have been doing this for such a long time, I feel confident in following your procedures. I swear, it feels like spending time with your favorite auntie. 💛 Thank you again.
Hi 👋🏽 I just wanted to tell you how much I love your videos! You are a wealth of knowledge and I thank god for having found your channel
Great job explaining the process. I definitely don't want mushy squash, just rinse batter and fry. Delicious. Or since and season and saute
I bet this would be great for green beans also because I hate it when my green beans get mushy or even soft. I like them crisp
6-11-24, 5:45pm, I accidentally strolled upon your post & watched the yellow squash instructions for canning. Thank you sooo much for sharing your knowledge & expertise. I subscribed & now following you.
What's the difference between calcium hydroxide vs calcium chloride for canning and can you use either one for this recipe
Lori, I’m trying to can my squash the way you showed but you didn’t mention if it made a difference for altitude because I’m in a high altitude so like for almost 5000 feet would that make a difference in how many minutes I have to steam bath I’m trying to get my squash the squash?
Could I ask you a question please? If I am not using the steam bath method and I am submerging the jars in water, when the 15 minutes is up for quarts do I turn the heat off and just raise the basket and let them sit in the pot for 10 minutes and then remove the jars, or do I raise the basket and leave lid on for 10 mins, then take the lid off and leave for another 10 mins ? I am trying to make sure that they are subjected to heat for long enough with this question., or perhaps it’s more about reducing the risk of siphoning and thermal shock to leave them in your canner for another 20 minutes total after the initial 15 minutes? Finally, how long should pints sit in the water to be processed? Sorry for asking for more details, and thank you again for your videos.
Does the sugar or the vinegar effect the flavor? Also do these have to be then cooked for 10 mins before consuming like other water bathed low acid foods?
Apple cider vinegar or white vinegar?
Thank you for posting your video. This video has helped me for canning squash. ❤
I loved watching this!
I have been looking for a way to save my summer squash/ zucchini. Definatly going to try this. Thanks
Awesome ❤
Love your videos!!! Another great one!
Super informative video! Thank you!
Thanks Lorrie, I did 18 pts of regular zucchini today. It's really expensive in the off season, and I have never been satisfied with the frozen results. Zucchini is a main ingredient in our favorite winter soup recipe, so this is going to be just great. My neighbors will be pretty happy as well. They stop answering the door around this time of year because they know it will be me with a big smile and a bag of the "dreaded zucchini".
Ok, very cool, and I’m trying it!
Did this beautiful outcome. Thank you
I just did 14 quarts 2 days ago I will try your way next go around looks great.