How to Can Squash with Herbs for Delicious Winter Meals
Hi everyone, welcome to my kitchen! Today, we're continuing our canning journey, preserving the bounty from our garden and gifts from friends. Our pantry is filling up beautifully, and today we’re canning squash. I add a unique twist to my canned squash by infusing it with garlic and various spices, making it perfect for stews, soups, and even roasted dishes.
Ingredients and Preparation
For this canning session, I’m using acorn squash and yellow squash. Here’s a rundown of the spices and ingredients I use for each quart jar:
2-3 garlic cloves
1 teaspoon of salt (optional, use ½ teaspoon for pint jars)
¼ teaspoon of rosemary from my garden
¼ teaspoon of lemon thyme from my garden
These herbs infuse the squash with incredible flavors, enhancing any dish you decide to use them in.
Step-by-Step Canning Process
Prepare the Jars:
Fill each jar with garlic, salt, rosemary, and lemon thyme.
If you’ve never tried lemon thyme, I highly recommend it—it’s excellent with chicken and fish!
Pack the Squash:
Cut the squash into your preferred size. I find slightly larger pieces hold up better during the canning process.
Using clean hands, pack the jars with the squash. Ensure you pack them tightly to avoid floating pieces after processing.
Add Water and De-bubble:
Fill the jars with water, leaving about an inch of headspace.
De-bubble the jars by gently stirring with a non-metallic utensil. Adjust the squash pieces if necessary to maintain the headspace.
Clean and Seal:
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids on the jars and secure them with rings, tightening them just finger-tight.
Process the Jars:
Place the jars in the canner. Once the canner starts to vent steam, let it vent for 10 minutes.
Add the weight, and when the pressure reaches 10 pounds, process the jars for 30 minutes.
Final Touches
After processing, carefully remove the jars and let them cool. You’ll be left with beautifully canned squash, with visible garlic and herbs, ready to be enjoyed all winter long.
Conclusion
Canning squash with garlic and herbs not only preserves your garden's bounty but also adds a delightful flavor to your winter meals. Whether you’re using the squash in soups, stews, or roasting it, you’ll appreciate the infusion of herbs. Happy canning, and see you next time in the kitchen! God bless.
By following this method, you’ll have delicious, herb-infused squash ready to elevate your dishes all winter long. Enjoy!
Ingredients
Directions
Hi everyone, welcome to my kitchen! Today, we're continuing our canning journey, preserving the bounty from our garden and gifts from friends. Our pantry is filling up beautifully, and today we’re canning squash. I add a unique twist to my canned squash by infusing it with garlic and various spices, making it perfect for stews, soups, and even roasted dishes.
Ingredients and Preparation
For this canning session, I’m using acorn squash and yellow squash. Here’s a rundown of the spices and ingredients I use for each quart jar:
2-3 garlic cloves
1 teaspoon of salt (optional, use ½ teaspoon for pint jars)
¼ teaspoon of rosemary from my garden
¼ teaspoon of lemon thyme from my garden
These herbs infuse the squash with incredible flavors, enhancing any dish you decide to use them in.
Step-by-Step Canning Process
Prepare the Jars:
Fill each jar with garlic, salt, rosemary, and lemon thyme.
If you’ve never tried lemon thyme, I highly recommend it—it’s excellent with chicken and fish!
Pack the Squash:
Cut the squash into your preferred size. I find slightly larger pieces hold up better during the canning process.
Using clean hands, pack the jars with the squash. Ensure you pack them tightly to avoid floating pieces after processing.
Add Water and De-bubble:
Fill the jars with water, leaving about an inch of headspace.
De-bubble the jars by gently stirring with a non-metallic utensil. Adjust the squash pieces if necessary to maintain the headspace.
Clean and Seal:
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids on the jars and secure them with rings, tightening them just finger-tight.
Process the Jars:
Place the jars in the canner. Once the canner starts to vent steam, let it vent for 10 minutes.
Add the weight, and when the pressure reaches 10 pounds, process the jars for 30 minutes.
Final Touches
After processing, carefully remove the jars and let them cool. You’ll be left with beautifully canned squash, with visible garlic and herbs, ready to be enjoyed all winter long.
Conclusion
Canning squash with garlic and herbs not only preserves your garden's bounty but also adds a delightful flavor to your winter meals. Whether you’re using the squash in soups, stews, or roasting it, you’ll appreciate the infusion of herbs. Happy canning, and see you next time in the kitchen! God bless.
By following this method, you’ll have delicious, herb-infused squash ready to elevate your dishes all winter long. Enjoy!
