| Canning Tips for June 2007: |
FREEZING PEAS
- GREEN PEAS: Green peas should be shelled, washed, and blanched for 1-1/2 minutes. Cool in cold water, drain, and package.
- SUGAR SNAP PEAS: Snap the ends and remove strings from pods but do not shell; wash. Blanch for 1-1/2 minutes, cool, drain, and package.
- SNOW PEAS: Snow peas should be washed, then snap or remove ends but do not shell. Blanch 3 minutes, cool, and package for the freezer.
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FREEZING AND CANNING SUMMER SQUASH
- FREEZING*: Wash, remove defects, slice for serving (not to exceed ½-inch thick). Blanch for 3 minutes, cool in cold water. Drain. Package.
- For shredded zucchini, wash, remove defects. Shred, drain and package (No need to blanch).
- CANNING: Wash squash but do not pare. Trim ends. Cut to make pieces of uniform size. Blanch squash in boiling water 2 to 3 minutes. Pack hot in jars, adding 1 teaspoon of salt per quart, if desired. Cover with boiling water, allowing 1-inch head space. Adjust lids. Process at 10 pounds pressure 40 minutes for quarts, 30 minutes for pints.
- *Freezing produces a higher quality squash product.
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Last updated on June 28th, 2007
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