How to Can Squash for Frying

today at home with Miss Jones look here what a great Bounty of harvest preacher brought keeps bringing in from his garden I've already done a video on how we put our squash in the freezer that's good for frying and it tastes like like it's right out of the garden fried pretty done a video and showing you how I cooked my fried squash out of the freezer well today it will do a little different I'm going to show you how I put up my squash can it for frying not candidate for casseroles or anything that'd be mushy this is a little bit more firm and I'm going to show you how I can it up for frying now first I want to say the let me look up the proper word on that the national Center for home food preservation this is not one of their approved recipes I'm going back now to maybe how our grandparents would have done things before they had deep freezers and stuff and so this is how I do it for canning up some squash to fry okay canning it to fry okay at the end of this video I'm going to open up again and show you how to fry it okay that's my goal but anyway these have already been washed in like a vinegar water to kill off anything it might be on them I couldn't see now all I'm gonna do is sit here and and slice them in circles let me pick up one about that thick right there a fourth fourth maybe a little less I don't never really measure it it's the same way if I was going to put it in a skillet and fry it oh you know right now but instead oh yeah and I'm going to water bath can this so we'll talk about that too because I'm going to make some kind of a little you call it a brine or whatever but I'm gonna make a special liquid that I'm gonna pour over these so anyway I'll just sit here and keep cutting these off and I'll get back reading when I get them all ready got my squash all cut up remember I told you we were gonna make I don't know if you call it a brine we're gonna make a hot liquid to pour over these well I'm gonna since I'm just making a pint batch of eight pints I'm gonna make just a half a recipe of this so you can double it triple it whatever you want to do but right now in this pot I've got nine cups of water that I've turned the stove on and I want it to get hot nine cups of water to that I'm going to add a half a cup of sugar to that I'm going to add a half a cup of vinegar all right that right there I'm just going to bring it to a boil and cut it off and that's the liquid that I'm going to put over my squash in the jars again I repeat nine cups of water a half a cup of vinegar and a half a cup of sugar and also on the vinegar just look at your vinegar see here's mine it makes sure that it's 90 I mean excuse me five percent acidity don't say that right my tongue can get twisted more than anybody you've ever say all right so I got it getting hot right here beside it I did think of this after I finished cutting up my squash you know you've ever had those little squash and they're just a little bit too little we'll just start them on the slant if you'll start cutting them on the slant see how much bigger that is if you want a bigger Circle see my other circles that I'm going to put in the jar so I got this little bit in so I'm cutting him on the slant which makes him almost as big as that round one that I started with out earlier see you can put your pan of water on the stove to get your jars good and purified you know I've done mine in the dishwasher today got on real hot water and run a cycle through them and cleaned them up really good it's already clean but I'm making sure they're super clean okay now I'm just going to pack my squash in my jars flat stacking them up I'm gonna just do a few for you then I'll finish them on out so it won't be on the hold up your time all day long anyway just kind of stack them up in there remember Pringles potato chips in the can that's to me that's kind of how they do and I might could get one to go in there sideways see all right I'm gonna bring it up y'all heard me talk about this little Rim right here which is about one inch I'll bring them up that high now other day when I done this I measured it and I think I got well you know pray to squash in everybody's as different sizes when they come in but the large squash this Pat jar will only hold about one hive so if you had the little small squash like I showed you right there at the end you might get two per jar I don't know depends on the size of your squash okay but I'm just stacking them in here oh this is amazing how good it is really is alrighty I want to make sure this come to a good Bowl and the reason I'm stirring it I'm stirring Up the sugar and because you know how sugar it is no that's mostly what we want to do is get the sugar to melt real good now I will tell you this does not taste like vinegar when you go to cook them okay well I'll explain that when we go to actually show you how to cook them but it don't taste like vinegar that's surprisingly I know but it doesn't when you'll rinse all that off see the way I'm going to show you how to cook it but anyway I've got these three ready to go when I think this like this I love to use this because it's long to my mama and my grandma foreign I'm going to put a half a tablespoon of salt and that is salt with no no iodine in it okay I don't set this up here before I put my salt all right see that's what I'm gonna do now that's a rolling ball right there our Bowl so I'm gonna start filling my jar and it'll dissolve the salt down through it don't y'all let me forget the bubble that's the easiest thing to forget to stick out little stick down in there you know not get out your air bubbles if you I don't know if you could say it but the the bubbles is coming up to the top right there now I've got some that I think maybe I got this one over filled so I'm going to take one out okay you just gotta play with it you'll get a feel for it if you're gonna try this see that made my water go down there when I got out all them bubbles full air you seeing it in the camera yeah there we go see him coming up okay don't put just a tad water in this one or this one in here pull out another one I just really crammed him forward in them I need to get me a paper towel or you could use a clean cloth whatever you got I always dip in vinegar because see I put salt down in here that salt gets around the rim of this it might keep it from ceiling and we certainly don't want that I'm just gonna go around it changing my paper towel every time in case I picked up salt in one jar move it to the next don't do that either okay I've got my rims my seals Mama everybody calls them something different Flats I've heard them called flats when I get this done I'm gonna stop the camera and do the rest of them you won't have to do all them with me that's funny some of you don't want me to stop the camera you want me to keep it going to get every bit of it some of you don't like to spend much time you want to get the process and move on but anyway finger tight these are new lids and seals bands Rings all kind of names I need to pick one one day to stay with it that's what I'm gonna do for the rest of them okay right now you'll see this deep pot over here that I'm gonna put them in we're going water bath can these okay here we go with the eight pints I use the Wide Mouth Jars because I can get my squash out easier without you know they look better when they come out so I like the wide mouth but you could use the small mouth that's all you got but now I've got this and you recognize this as my 23 core depressed oh pressure Tanner I'm just using the bottom of it as a water bath canner in other words as a big boiler to boil these in I got to have something deep enough so I can get an inch of heads an inch of water over the top of these squash so if you can see that's what I've done so you just fill it up fill it up and go at least an inch over your squash now if you if you're watching and you think oh my water's Falling Away keep your Panna boiling water over here to the side just in case you want to have to add to it when you start counting your cloth but what I'm going to do here is I'm going to let this come to what we call a rolling ball that's a full rolling ball okay and once it does that then I'll set my clock and because these are pints I'm going to let them do that rolling ball for a full 10 minutes okay now I haven't uh canned the quartz before okay I've only done the pints but this old recipe that I got a hold of if it was quartz it'd be like 15 minutes one person said eight minutes and 12 minutes but I'm doing 10 minutes for my pots and if I was to do quartz I'd do 15. but I don't have any wide mouth pork jars okay and I really like doing them in the wide mouth alrighty we're just gonna let them rip now but don't set that clock on 10 minutes till after comes to a full rolling ball all right look here I pull the lid back there is a rolling ball it's going after it just regular lid I'm a board really it's bottom of bread pans it's fine all right set in the clock I've always put one of these in the bottom of my canner it keeps the jars from hitting about being up against the bottom if you don't have one you can take your jar Rings make you a circle just as big as the bottom of your canner it's time to get it without bread ties something that can take the heat wire and you made you one you will have to hunt one of these okay I just want to tell you that they've been doing a rolling ball for 10 minutes I took the lid off make sure you let the steam go away from it doesn't it was sure burning when you lift the lid off now I'm pulling them out after they sit for just a few minutes so I could get down in here without the steam being too rough on me and I'm pulling them out and I'm going to let them sit over here on the tile to cool I hope I told y'all to always pour vinegar at the bottom of your tatter it kind of helps with the Cloudy jars and clouding up your canner and it just helps pour just a little bit off the tub a few tablespoons something like that anyway hair sponge and I'm so proud I'm sorry for the Knowles I got noise I got something else to boiling over here but uh if you got any questions you can comment down below but right now I'm gonna connect to this video video of how I fry these open up a pan and fry them now it's time to open up a can and Fry my squash here we go still good ones all right I'm on drying this I drained it this is here it is trying to get all the water off of it it's in really pretty good Circle depending on you how how thick you make them if you watch my other video before I show you how to cook my squash that's been in the freezer you know that I do this paper towel trick I get some paper towels and just to make sure at that time I'm trying to make sure I get all the ice crystals off of because it's been frozen well this has been canned so I'm just trying to make sure I get the extra water off of it so I'm going to lay it out here on my paper towel same as I do when I do my frozen squash I'm telling you preacher grows some really pretty squash this year and I'm going to just kind of roll it trying to get see it how wet it is to get out the rest of the water so airflowing I'm putting in there I like the way this looks do you yeah one lady on my other video said could you get the water out with a salad spinner I don't know I don't have a salad spinner see how the extra even though I've been letting it drain now I rinse this off because you can remember it had the vinegar in it because it was canning it put the vinegar in it you know to raise the acid in the jar so it would can right so I when I put this to the sink in the colander I added more water to wash off the not only did I pour the water that was in the jar off but I also rinsed it to get rid a little bit of that vinegar taste nobody wants to fry squash to tastes like vinegar now miss John why do you do this when you're already freeze it and cook it well I like to have more and more things on my shelf which I probably told you that don't require the Deep Freeze don't require electricity something happens and tornado or whatever your lights are out you got stuff on the shelf that you can cook okay all right one way or another one more trying to have it looks like some paper foot still meal on their squash we don't we just used uh flour flour and salt and pepper here we go rolling it and trying to get some more water out of it see how wet that is then I just drop it off in here there it is oh oh get hot over there I hope I'm not letting it get too hot now flour I just kind of eyeball it and I'm the first one to put in like a half a cup shake it all over it any kind of flour works for this so just coat me good and put the lid on it whale pop there it went a little dice shake shake shake oh I'll tell you what so far this looks just like my other little taste here see oh look at that now you don't have to have electric skin this is a very old one just like though with my mama I'd say it's from the 50s early 60s all right now keep in mind now this is fan squashed right with the recipe that I showed you earlier goodness let's find that fashion real hot sorry I turned the bowl around backwards every time for my viewers I'm sorry left-handed and so with the rest of this now I could do this in individual Rings if I wanted to it takes a little longer if you like yours and individual rings and just right that way I try to get it all in here and get fried all right I like that better do some twist them in a part in here I'm just gonna run a scratch around down under here just adding and turn it just once because it did start Browning some of it did really quick I'll show you look at that mystery alrighty I may put a little more salt and pepper that's everybody's individual taste buds today I'm gonna put the lid on this I like the vent mine just a little bit if I had it on the iron skillet or a regular steel down the stove I put a lid on it and I'd give it where it get just a little bit of air 10 minutes I'm gonna give it a turn that look good [Music] spin it around top to bottom let's walk them a little bit turn over there for me oh that looks pretty down here all right my first turn well I get that first start at 10 minutes about five to seven more minutes here we go it's ready I'm gonna dip it out here on some paper towels I use them I've told you that before spatula with these slits in it and that holds some of the grease and Let It Drop Out The Skillet let's grease in my food well well what about that you can can your squash and fried it don't have to be stewed and put into it like a squash casserole or anything you can fry it up come on give it some more salt and pepper just because we like a lot of pepper this looks good peas and some of this it's going to be a pretty good supper you can fry up you can squash and I wish you would subscribe and hit the thumbs up the notification bell all them things that people ask you to do but here it is you got it right here at home with Miss Jones okay look at what a beautiful Bounty of squash that preacher brought in from his garden right this is the start you guys start with that home Miss Jones [Music] okay I'm ready I gotta get up there you can fire me as your photographer if you want to videographer these days I'm going Through Fire find a better one okay guys are you feeling yeah we're trying here a little bit on this pipe dial hope I gotta finish it

Channel: At Home with Mrs Joan

Views: 26,434

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Id: dxrm_eUANoU

Length: 21min 29sec (1289 seconds)

Published: Tue Jul 04 2023