Wash and slice squash and carrots put in sterile jar tightly add and 1 tsp. canning salt per jar. Fill with hot water Place warm sterile lids tightly . Pressure for 25 min at 10 lbs. let cool  remove and place on terry towel over night . enjoy in soups for the winter or warmed right from the jar.

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More by naohs nanny: canned squash and carrotshttp://www.instructables.com/id/publish?instructableId=ENY6XRIHINOBED0
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