Skip to main content

Canning, Jarring Squash and Zucchini

How to Can Squash and Zucchini

Canning squash and zucchini is one of simplest things to can. The reason for this is there is absolutely no pealing, coring, or removing seeds. All you have to do is wash your squash and zucchini, now cut it into the size pieces you desire.

Get your jars and lids ready by boiling them or running them through the dishwasher.

Put your cut up squash or zucchini into a pot of water and boil for a couple minutes. Using a slotted spoon pull out your squash or zucchini and put it into your jars. Make sure to leave about 3/4 of an inch space from the top.

Add a 1/2 teaspoon of canning salt to each jar. Now add the boiling water (that you cooked it in) to each jar, making sure to leave about an inch space from the top.

canned squash


Preparing Squash and Zucchini for Canning

You want to make sure to get out any air by using a flat (plastic) knife or something similar. Do not use metal as it could damage your jars or rims.

Now place your lids on and then the bands. Put in your pressure cooker at 10 pounds for 30 minutes for pint sized jars and for quart sized jars 40 minutes.

While cooling do not pick up the jars or move them around. It's best to just leave them overnight on your counter or table top.

The next morning just store your jars in a cool, dry place.


Judy on September 08, 2014:

If you don't have a pressure cooker... and you just want to do them on the stove top in boiling water (jars with the squash in them prepared... )

how long much time?

JoAnne on August 14, 2014:

How long would you would you recommend doing them in a traditional canner? I don't have a pressure cooker, but I have tons of squash. I've canned it in the past for about an hour, but it always seems to come out with a "sour" taste. Any other suggestions?

Shawn on July 31, 2014:

Scroll to Continue

Thank you for sharing the directions :) We had a bumper crop of zuc's and yellow squash this year. Wondering if I can do this with the acorn and butternut this fall .

Jennifer on June 29, 2014:

Tara salt is purely for taste when pressure canning

I would also like to know about the texture.

I would mostly be using it for squash casserole.

how long have you been canning squash?.. everything I have read says your not suppose to can summer squashes but I have even seen ladies at out local farmers market selling it and would really like to can it.. we have soooooooo much squash this year :)

Tara on June 27, 2014:

What happens if you forget to put the salt in the jar and you have already put lids on and they seal?

Nina on May 11, 2014:

How is the texture?

nina james on April 23, 2014:

thank you for posting instructions-it is greatly appreciated

DeborahFantasia (author) from Italy on September 27, 2011:

The reason you don't want to move them around Mark, is that during the cooling process is when the jars seal. If you move them around it can cause your jars to not seal correctly.

Mark on September 25, 2011:

why shouldnt you move jars around until cooled

Related Articles