Zuchinni canned

Then I sliced of the ends of the squash and cut them into about a half inch slices, cutting the slices in two on the "fat" parts of the vegetable.



I placed the sliced squash into a saucepan, covering them with water and brought the mixture to a boil.

Once my squash was heated through and beginning to soften, I started filling my hot pint canning jars with the vegetable/water mixture, leaving about a half inch headspace.



I made sure there were no trapped air bubbles and that there was plenty of liquid surrounding the squash pieces. I added a half teaspoon of canning salt to each jar.



I wiped the jar rims with a damp cloth.



Then, removing my lids using may handy dandy magnetic wand gadget, I tightened the hot lids onto the jars (fingertip tightness!)



I loaded the jars into my pressure canner and processed the pints at 10 pounds of pressure for 25 minutes (quarts would take 30 minutes). After processing, I allowed my pressure canner to cool down on its own, the pressure dropping to zero before I removed the lid and took the jars out using my jar lifter. I set the hot jars on a folded dish towel on the counter to cool and to wait for the PING of each successfully sealed jar.