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Archive for November 28th, 2012

Jackie Clay

Q and A: canning bacon and sausage and storing banana squash

Wednesday, November 28th, 2012

Canning bacon and sausage and storing banana squash

I tried canning bacon and sausage for the first time a few weeks ago, both in half pint jars. The bacon did well, pint jars would have been too much to eat in a week. My question is about the sausage. I put 3 patties in each jar, then added broth to about 1/3-1/2 up the jar. The patty sitting in the broth tasted “funny.” What is the least amount of liquid I can use? The patties were browned and only about half cooked. I just bought another 6 lbs as it was on sale Thursday.

My banana squash actually grew this year for the first time. I planted the last seed in the packet that was left outside for at least a year in late June with the third replanting of squash plants. It and one other survived due to our very odd weather again this year. Can it be stored on the floor of the garage or does it need to be off the concrete floor? Once it is cut, can it be cooked and dried or how is it stored? We won’t eat that amount of squash before it spoils.

Julia Crow
Gardnerville, Nevada

If you wish, sausage patties can be lightly browned and stacked in the jar with no broth; processing times are the same.

Provided that your garage doesn’t reach freezing temperatures, your squash can be stored on the floor just fine. But squash really likes warmer storing temperatures and will keep longer if stored at house-warmth temperatures (55-72 degrees). You can either dehydrate squash slices or can it up in 1×1-inch chunks, with boiling water added. Or you could cook the entire squash and then mash the meat and put it into freezer containers to store in your freezer. I prefer longer term storage via dehydration or canning, myself — just in case the power fails. I sure hate to lose food! — Jackie

 
 


 
 

 
 
 
 
 
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