I washed, cut the ends off, and cut the squash up in chunks then put it in a pan and brought it to a boil. I cut some of these in half after I took this picture when I realized they'd be too big.
I put the squash in the jars adding enough of the liquid to leave 1/2 inch headspace, added a half teaspoon of sea salt and pressure canned them for 25 minutes at 10 lbs pressure.
I ended up with 9 pints from just those two packages of squash. I kind of wish I had bought more and next time I will add an onion in with it not sure why I didn't think of that this time. What is summer squash without onion?