Canning Summer Squash

This week they had summer squash and cabbage on sale at the store (the cabbage post will come later). Phil and I like our summer squash just plain boiled with butter on it. I know very plain but that is how we like it. (Michelle and I also like dehydrated zucchini dipped in Ranch dressing and eaten for a snack). I decided to try canning this squash. I have never canned summer squash before just winter squash but you can buy cans of yellow squash in the stores here so I knew I could can it at home.

 

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?