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Pack hot squash loosely to Vi-inch of top. Add Vi tap. salt to pints; 1 tap. to quarts. Cover with boiling cooking liquid or 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.30 minutes
Quart jars.40 minutes
According to Presto, cubed squash can be processed at 15 pounds for 15 minutes
Spaghetti Squash: Spaghetti squash is a relatively new member of the cucurbitaceae family which also includes cucumbers, watermelons, pumpkins, and summer squash. It has a hard shell like other winter squash and can be stored in the same way.
Dry storage is the preferred method of preserving. To freeze, follow directions for Squash, Winter.
Spaghetti squash does resemble spaghetti when cooked. It has a delicate flavor (some would say no flavor) and chewy texture. The calorie content is lower then spaghetti - 30 calories fo» 100 grams of cooked spaghetti squasn as compared to 110 calories in 100
78.5%