K-State Research and Extension

Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times.

Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze summer squashes or pickle them for canning, but they may also be dried.

Source: National Center for Home Food Preservation

Try this Summer Squash Relish! It’s tasty!

Photo: University of Nebraska

While it may seem like a good idea, this is not a recommended practice.

For example, to take a commercial salsa and re-can it into smaller jars can lead to some issues. They include:

• It is unknown what the original processing method or time was for the product.
• The original label and information is no longer there.
• If ingredients and allergens are not noted, someone could have serious health complications.
• If the original product is subject to a recall, how would these be traced?
• Re-processing will also negatively change the texture and flavor.

A better option is to contact the original company to see if they offer smaller sizes or gift options. A small business may be able to accommodate these requests.

Pears are a favorite fall fruit. There are several varieties that are suitable for canning.

Asian pears have a lower acid content (pH >4.6) and must be acidified with lemon juice to be canned safely. For best results, use the hot pack method and process in a water bath canner.

Other pears, such as Bartlett, Moonglow and Clapp’s Favorite, are also suitable for canning. These have enough natural acid that they do not need to be acidified for safety. Pear halves can be processed in a water bath canner or pressure canner. Use these instructions from the National Center for Home Food Preservation.

For more information on preserving pears, see Michigan Fresh: Using, Storing, and Preserving Pears.