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canning zuccinni rampni

Posted by yorktownpatty 8 (My Page) on
Sat, Jan 26, 13 at 21:02

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


Follow-Up Postings:

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RE: canning zuccinni rampni

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

Dave


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RE: canning zuccinni rampni

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


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RE: canning zuccinni rampni

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

Dave


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RE: canning zuccinni rampni

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


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