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.
Re: Canning Squash in reply to Leroy, 08-08-2013 17:29:03
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.
Re: Canning Squash in reply to GUIDO, 08-09-2013 10:42:06
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.
Re: Canning Squash in reply to Leroy, 08-09-2013 17:29:38
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.
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