Canning Squash

guido

Well-known Member
Hello,

Just got done with the second batch of butternut squash. Best crop I ever had, and the season is still young! I'll be running out of room. and looking for takers I guess. Gave some away already.

Guido
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I never canned butternut squash... tried yellow summer squash once. Never again!!!
Bless you if you can give it away. Just recovering from sticker shock on the canning lids this year. $2.99 for a box of 12! I would love to try some if you are anywhere near SE PA. This has not been a good year for canning in this area.
 
If you look, Ball lids are no longer Ball. A co named Jardin home products bought the Ball and Kerr name, therefore no competition. Last year for the first time, some relish I made, the top ate through in about 3 months, so I think they are making them "Cheaper" not "better".
Bernardin seems to still be the original company IF you can find them
 
Wally world had Kerr lids on sale for less than 2.00 for a dozen. Regular mouth. They also had some cheaper "made in china" lids. Told the wife to never buy those. Bad enough the American company lids are getter made cheaper, cannot imagine how bad the china ones would be. May even be made from one of my old cars. lol
 
Hello Jack345,

Main reason for canning the squash is for convenience. Also we like the fact the we pick it when the skin is soft, and use it fresh just like zucchini squash, skin included. It needs a little more seasoning that most squash, but we like it.

Guido.
 
Hello Jimg.allentown,

While working at Mobil, I came to Allentown for the company many times. I'll keep you in mind if I can't give away the extra squash. I do occasionally go to Philly, so we may be able to make a swap, from my garden to you. The squash right now has a soft skin, and you can eat it all!
Never had it this tender, and I like it. I never had it like this, and never so it for sale. Only butternut squash I knew had a hard skin just like a pumpkin.

Have a good day......................Guido.
 
Never heard of butternut having soft skin. And we have loads canned, can't eat it all. Makes the best pumpkin pie there is.
 
Hello Leroy,

I never heard of them either, until I picked one of my own. You can scratch the skin with you nail.
It is very pale green skin, and once the squash is fully grown, it will turn white. It will also have a very hard skin just like a pumpkin.
To-day we canned tomatoes, check out the machine!
You can see the butternut squash in the center of the table
Guido.
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All that I have seen is a light tan. Our squeezer we crank by hand but have not used it for a few years. Health will not allow me to garden anymore and just the 2 of us it doesn't pay to try to do it any more.
 
Hello Leroy,

WE are fast approaching the same issue. Most of my canning stock comes from a friend. The vegetable strainer you see on the picture, was a crank style one, I just bought a the electric gear reduction motor, and made the stand. That was over 20 years ago.

Guido.
 

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