Canning Squash for Frying, a Rebel Canning Recipe

Spring is here and we’re merely weeks away from baskets of produce coming in from the garden. One thing that we seem to be swimming in every year is summer squash. Canning squash for frying is a great way to preserve the abundant harvest to use later.

Canning Squash for Frying

When your squash comes fresh in the spring and summer seasons, pressure canning squash for frying means that you’ll be able to enjoy the taste of summer during the winter months.

What is Canning Squash?

Canning squash involves the process of sealing squash in jars to extend its shelf life while maintaining its flavor and nutritional value. It’s a fantastic method that allows you to enjoy the taste of summer squash all year round.

A Rebel Canning Recipe?

​We pressure can squash because they are low-acid vegetables. That doesn’t seem very rebel like, does it?

Well, sometime in the last dozen years, the amount of time I’ve been canning squash, The National Center for Home Food Preservation changed its advice on safety protocol for canning squash. It was previously deemed safe as a favorite way to can summer squash.

However, it seems that has changed because they can’t find documentation they apparently used to have that supports proper processing times for quart or pint jars. The United States Department of Agriculture is now stating that there is not a known period of time to can squash.

For me, That’s not a good enough reason to stop doing what’s been working for me. I have found that pressure canning is a safe way to preserve the summer harvest to use later. You should do your own research, and proceed with caution.

How Much Rebel?

​I have seen and heard many people who use a hot water bath to can their yellow squash. Again, because squash is a low-acid food, I don’t recommend that level of rebel canning.

They end up leaving their squash in the boiling water bath for three or four hours at a time. That’s a ridiculous amount of energy to use in my opinion. It’s not an efficient way to use my time or resources.

On the flip side, USDA bulletins recommend not canning squash at all. Instead, they suggest freezing, pickling, or dehydrating your summer squash.

I’ve given you all of the information, but you have to choose what’s best for you and your family.

​Why Try Canning Squash for Frying?

​I’m a huge fan of canning vegetables for multiple reasons. 

First, I can control what’s in the can, as opposed to commercially canned squash. Additionally, I can make thick or thin slices instead of just getting chunks like I would get from the grocery store.

Secondly, shelf stability is incredibly important to me. When the grocery stores see a rush on canned food ahead of an approaching hurricane, we don’t have to worry about missing out on canned food.

Last, when you can food, the work completed up front means that we are able to coast later. Canned food equals fast food in our household.

​Ingredients to Canning Squash for Frying

The very basics are yellow squash, salt, and water.

Tools Needed

First, you’ll want to gather your supplies: fresh squash, canning jars, lids, bands, a pressure canner, and basic kitchen tools. A canning funnel and a jar lifter are nice to have as well.

How to Start Canning Squash for Frying

It’s time to prepare your squash by washing it thoroughly and cutting it into uniform slices or cubes, depending on your preference. Remove both ends of the squash.

Next comes the fun part – packing your squash into sterilized jars. I prefer slices for frying and chunks to use in other recipes. I like to add some salt, but you can omit it if you’d like. A half teaspoon of salt per quart is plenty for seasoning. 

Top your jars with fresh water. Be sure to leave an inch of head space at the top of each jar to allow for expansion during the canning process. 

NOTE: You can place cold squash into cold jars, top with cold water, and add cold water to the canner. Alternatively, you can use hot water and hot jars, and add hot water to the canner. Most importantly, never mix cold with hot or you’ll end up with broken jars.

The Canning Process

Once your jars are filled, it’s time to seal them up. First, remove any air bubbles from the jar by carefully running a plastic butter knife or debubbler, around the inside edge of the jar. Place your new lids on top of each jar and secure them with the bands, making sure they’re tightened just enough to hold the lids in place without being too tight. Then, carefully place the jars into your canning pot, making sure they’re covered with at least an inch of water.

Now, follow your pressure canner manufacturer’s instructions to seal up the canner. Bringing the water to a boil, allow your canner to vent steady steam for 2-3 minutes before placing the appropriate weight for your altitude.

Once the canner comes up to pressure, start your timer so that your jars process for the specified amount of time: 25 minutes for pints and 30 minutes for quarts.

Once they’re done processing, let the canner naturally release pressure slowly. Finally, carefully remove the jars from the pot and let them cool completely before checking the seals and storing them in a cool, dark place.

Different Ways

Adding seasonings and spices like turmeric, onions, or garlic are excellent ways to add variety to your pantry shelf of summer squashes.

Additionally, you don’t have to use yellow squash. Zucchini or patty pan squash are great to can this way as well.

Frying

​When it comes to canning squash for frying, drain your squash from the jar to begin.

Beat an egg with a splash of milk or buttermilk. Dip the squash slices into the egg mixture, then dredge them in a single layer in all purpose flour. Place each battered squash in a pan of hot oil until the edges turn golden brown. Flip the squash slices to finish the other side.

I’m estimating 20-30 seconds per side.

Drain the fried squash on a paper towel and lightly salt. Like every good southern homesteader, we enjoy them hot and dipped in our homemade ranch dressing.

Not Into Canning Squash for Frying?

That’s okay. This is really just the basics of canning your squash for shelf stability. You don’t have to fry the final product. You can use the squash in soups or squash casserole, or as a stand-alone side dish in any number of yellow squash recipes.

Summary on Canning Squash for Frying

Canning squash for frying is not only an easy way to keep good food on the shelf, it’s an easy way to use up an abundance of fresh vegetables when they’re available in the summer garden. If you’re comfortable with a little rebellion, give canning squash for frying a try.

You may also enjoy reading: Pressure Canning Meat, How to Safely Can Meat at Home

Happy Homesteading!

If you liked this post, you may enjoy reading Can Zucchini Climb a Trellis? Training Summer Squash.

Donna and her family have been homesteading for most of their 20+  years together in some shape or fashion. She currently lives on their 20 acre farm where they grow as much food as possible. What started as a just a few laying hens, has grown into large gardens, pastured poultry, pork, and lamb. They are continuously evolving their small farm to not suit their family’s needs, but also providing to their local community. Donna’s favorite part of the family farm is her self-built micro-dairy, where she gets to love on dairy cows while serving her local community. Milking, cheesemaking, and processing dairy have become the soul of their homestead and the center of their farm.