Canning squash soup
WebThe first thing you need to know about canning butternut squash soup is that you shouldn’t puree or mash the squash before canning. If you … Web7 rows · Jun 2, 2024 · Preparing the Soup: In a large pot open up to 3 quarts of the jarred butternut including liquid. ...
Canning squash soup
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Web1 1/2 pounds butternut squash, peeled and cut in chunks. 3 cups homemade chicken stock or canned broth. 2 teaspoons kosher salt. 1/2 teaspoon freshly ground black pepper. 1 … WebOct 19, 2024 · Cut skin off butternut squash and scoop out seeds and fibrinous parts. Cube squash into one inch pieces. Bring a large pot of water to boil, and cook squash for two minutes. While squash is cooking, put 3/4 tsp of canning salt into each quart jar. When squash is done, place in jars and cover with boiling or very hot water to the one inch mark.
WebDec 3, 2024 · 5. Fill the jars. Remove the hot jars from the oven. Turn off your stovetop, let the boiling water come to a simmer, then pour the squash and cooking liquid into each jar, leaving an inch headspace. Mildly salt, adding half of a teaspoon of canning salt for pints and a teaspoon for quarts. 6. Seal and process. WebMay 17, 2016 · Heat a big Dutch oven of water. Add squash in batches, and when it’s heated through, place in jars. Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.) …
WebJun 29, 2024 · Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. Combine all solid ingredients with seasonings … WebOct 20, 2009 · Add 2 tablespoons of white vinegar to the water in the pressure canner which keeps film from forming on the jars during processing. Using a slotted spoon, dish out the boiled squash and fill …
WebJan 2, 2011 · Bring to a boil, then cover. Reduce heat and simmer for 10 to 15 minutes. Add squash, salt and pepper. Simmer covered for another 10 to 15 minutes, until all vegetables are tender. Remove from heat and let …
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