canning zuccinni rampni

yorktownpattyJanuary 26, 2013

Hello,

I have been reading the Harvest forum for awhile, with particular interest in canning. I have a large batch of zucchini rampini (heirloom Italian zucchini, in the winter form.)It needs to move out of the guest bathroom bathtub very soon. I have looked at the National Center for Food Preparation and at the directions for pressure canning pumpkin and winter squash. If I cube the squash, does the particular type of winter squash matter? Thanks for the help.

Patty from Yorktown

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

No it makes no difference which winter squash you use. The guidelines apply to all WS varieties.

Dave

    Bookmark   January 27, 2013 at 12:21PM
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yorktownpatty

Thanks for the quick and positive answer. Now all I have to do is decide if this is a wise choice or just make a lot of soup.

Patty from Yorktown

    Bookmark   January 27, 2013 at 9:59PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Can it in chunks and then make soup out of it later at needed.

Dave

    Bookmark   January 27, 2013 at 10:41PM
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yorktownpatty

Well I ran a trial load of squash chunks in the pressure canner. I thought I had enough to fill 7 quart jars, but some of the pieces would have been too small, so I did 5 quarts. Next time I will cut up more squash. In any event it was a lot of work and I think I will see how long the squash will last in the bathtub or freeze it. 90 minutes of babysitting the pressure canner is a long time. Thanks for the help.

Patty from Yorktown

    Bookmark   February 5, 2013 at 6:11PM
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