Canning Sweet Pickled Squash

October 20, 2008

Canning Sweet Pickled Squash

Wendy McCrady, Tucson CSA

The squash in this recipe is actually cooked during the canning
time. While basic instructions are given here, please see a
standard canning guide for additional information on proper
canning procedures.

Makes two 12-oz jars
Zest & juice from 1/2 small lemon
1 1/2 cups organic granulated sugar
1 cup plain vinegar
2” piece of stick cinnamon
3 whole allspice
3 whole cloves
6 cups CSA winter squash cubes (peeled, seeded, and diced)

Sterilize jars and lids in canning pot full of water. (Add a
tablespoon of vinegar to the canner for our hard water.)

Tie the spices up in a small bit of cheesecloth. Place lemon zest
and juice, sugar, vinegar, and spice bag in a stainless steel or
glass saucepan. Bring to a boil over medium heat, stirring until
sugar dissolves. Reduce heat, cover, and simmer for 10 minutes.
Add squash, bring to a boil, and cook for 3 minutes. Discard
spices.

Fill the hot jars with the heated squash, leaving at least 1/2″
headspace at the top. Pour in hot syrup to cover the squash,
leaving 1/2″ headspace. Carefully run a spatula along the
inside of the jars to remove any air bubbles. Add more hot syrup,
if necessary. Clean the jar rim and screw the lid down to
fingertip-tight. Process jars in canner for 20 minutes. Turn off
heat, remove the canner lid, and let sit for an additional 5
minutes. Remove jars and set in draft-free place undisturbed for
24 hours. If lids do not seal properly, place in refrigerator and
eat soon.

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