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["Lynda" <lurine AT com-pair.net>]

NO! NO! NO!  Summer squash is low-acid and has to be pressure canned. 
Unless you want squash mush, don't think about canning.  Go with the 
dehydrating.

Now, you can make zucchini pickles and they are good IF 1) you can find some 
Pickle Crisp, and 2) you pasteurize them, not BWB.  If you can't find the 
Pickle Crisp OR if you are totally into organic, use grape leaves.  I 
generally use one grape leaf to a jar for cucumber pickles and have decided 
that I really need 2 grape leaves for zucchini pickles.

Lynda
----- Original Message ----- 
From: "Leslie" <cayadopi AT yahoo.com>


Around here there is so much summer squash this year nobody can even give it
away. I'm picking a crate every 2-3 days.... zucchini, yellow, and white &
yellow patty pans.

My freezer is full and everything else I read says canning summer squash 
doesn't
result in a good product. Has anyone here canned summer squash?


Do patty pans can well?



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