Yellow Squash

by0| PUBLISHED Mar 8, 2002 10:00 AM
Yellow Squash

See Under Pressure and Canning Pickles with a Boiling Water Bath for sterilizing and other canning techniques required below.

Yield: makes 1 Quart


  • 1 <sup>1</sup>⁄<sub>4</sub> cup cider vinegar
  • 4-5 medium yellow squash, cut into 1/2'' rounds
  • 2 Tbsp. coarse kosher salt


  1. Bring vinegar and 1⁄2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and keep warm.
  2. Heat a nonstick skillet over medium-high heat. Working in batches, brown squash in the dry pan until golden, about 2 minutes per side. Transfer squash to a plate, cover, and keep hot.
  3. With a sterilized fork, layer a few pieces of squash in a hot, sterilized quart canning jar. Scatter some salt over pieces, and repeat layering to fill jar. Add hot vinegar-water to cover, leaving 1'' of headspace from top rim of jar. Place lid on jar and screw on band. Process for 40 minutes at 10 lbs. pressure in a pressure canner. Remove jars from pot and allow to cool, following manufacturer’s instructions. Store in a cool, dark place for at least 3 weeks and up to 1 year.