Canned Squash
Canned squash offers a tangy, savory preserve with onions and vinegar, perfect for adding a boost of flavor to meals or enjoying as a side dish.
Ingredients
Instructions
- In a pan, put sliced squash, sliced onions, and salt.
- Cover with ice; let stand for 3 hours.
- Drain the mixture.
- Cook vinegar, sugar, celery seed, and turmeric; bring to a boil.
- Add the drained squash and cook for 3 minutes.
- Put into jars and seal.
Tips & Substitutions
For best results, use firm, fresh squash to enhance the texture of the canned dish. If you prefer a sweeter flavor, consider adding a bit of sugar during the cooking stage. If you don't have celery seed, dill seed can be a good substitute. Remember to sterilize your jars properly to ensure safe canning. This recipe is also adaptable for vegan recipes by omitting any non-vegan ingredients if used.
Serving Suggestions
Canned squash makes a delightful side dish and pairs beautifully with Golden Applesauce for a sweet contrast. Serve it alongside roasted meats or as part of a vegetable platter. You can also incorporate it into salads or blend it into soups for added flavor and nutrition.
Storage & Reheating
Once canned, store the jars in a cool, dark place. If you have leftovers after opening, transfer the squash to an airtight container and refrigerate, where it can last up to a week. To reheat, simply warm on the stove over low heat, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Squash contains roughly 938 calories, with 10g protein, 146g carbohydrates, and 26g fat. It is an excellent source of iron (33% of the Daily Value) and protein (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2540mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh for this recipe?
While frozen squash can be used, fresh squash provides the best texture and flavor for canning. Frozen squash may release excess moisture, affecting the final product. If you choose to use frozen, ensure it is thawed and drained well before proceeding with the recipe.
How long can I store canned squash?
When properly canned and sealed, this squash can last for up to one year in a cool, dark place. Always check for signs of spoilage such as bulging lids or off smells before consuming.
What can I do if my squash is too watery?
If your squash turns out too watery after canning, you can thicken it by simmering it on the stovetop with a bit of cornstarch or a thickening agent before serving. This helps to concentrate the flavors and improve the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).