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squash is eaten skin and all, including seeds. They should be picked a few days after they develop while they are still young, tender, crisp, fresh, and fairly heavy in relation to sice.
Winter squash varieties are allowed to fully mature on the vines and are picked just before frost. You don’t eat the rind or seeds of winter squash.
Squash, Summer, Canning; Wash squash and trim ends but do not pare. Cut squash into Vi-inch slices; halve or quarter to make pieces of uniform size.
Raw Pack: Pack raw squash * tightly into clean jars leaving 1-inch of headspace. Add Vi tap. of salt to pints; 1 tsp. to quarts. Fill jar with boiling water leaving Vi-inch headspace. Remove air bubbles by running spatula or knife between jar and food. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240°F).
Pint jars.25 minutes
Quart jars.30 minutes
Hot pack. Put squash in saucepan and add just enough water to cover. Bring to boil.
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