Making and Canning Squash Soup
Squash soup is easy to can at home using this recipe and procedure.
Squash

weights are always approximated..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Canning Salt
 1/2 teaspoon
 1 teaspoon
Lemon Juice
 1 tablespoon
 2 tablespoons
Water
 1/8 cup
 1/4 cup
Pressure Canner Processing
 60 minutes
 75 minutes
  1. Calculate total ingredients using our conversion chart.
  2. Cut squash in half and remove the seeds.
  3. Cut into slices and remove the skin if not organic. If not removing the skin, cook as
    stated in step 4 for 10 minutes longer or until skin is soft enough to puree.
  4. Cut into 2” cubes and place directly into the pot with water.
  5. Simmer covered until soft, or about 20 minutes.
  6. Puree directly in the pan using a very good hand mixer or using a food processor.
  7. Return to pot, bring to a simmer and add salt and lemon juice.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 60 minutes for pints, or 75 minutes for quarts,
at 11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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Video 4:
Canning Vegetables;
Soup and Ratatouille
Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
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© 2004 David G. Blackburn
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