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Wash squash. Do not peel. Cut into small pieces. Steam or boil 2 or 3 minutes. Pack into hot jars, leaving 1 -inch head space. Add 1/2 teaspoon salt to pint jars or 1 teaspoon salt to quart jars. Cover with boiling water, I would used the water, I steamed or boiled them in. Remove air bubbles. Adjust caps. Process 30 minutes for pints or 40 minutes for quarts at 10 pounds of pressure.
I don't see why you could not add onions to the squash, but I would steam the onions until they are cooked completely, since they take longer to cook than squash.
Here's the recipe I found in a 1963 Freezing & Canning Cookbook (haven't tried it): Wash, scrape and rinse small freshly dug new potatoes. Boil 10 minutes in water; drain. Hot Pack Only: Pack hot to within 1/2" of jar top. Add salt (1/2tsp to pints; 1 tsp to quarts). Cover with fresh boiling water. Leave 1/2" head space. Adjust lids. Process in pressure canner at 10 pounds pressure (240 degrees F). Pint jars -- 30 minutes. Quart jars -- 40 minutes. Remove jars from canner and complete seals unless closures are self-sealing type.
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