I have found a number of canning recipes requiring 11 pounds pressure. My canner has a 5, 10 or 15 pound weight. Should I use 10 or 15 pounds for these recipes?
The 11 pound pressure replaced 10 pounds to keep folks safe from underprocessing their food. Ten pounds is easily safe provided that you process for the correct length of time required. I know it confused a lot of folks. — Jackie
Hopi Pale Grey squash
I received and planted the Gray Hopi Squash. I need to know how to tell when to pick them and how do you cook them. We have a lot of blooms but not many squash. Do you know why? We have had an unusually milder summer compared to the last few years and lots of rain. Fewer days over 100 degrees. Our tomatoes did not do well this year but hoping to get a second crop. Have your canning book and treasure it. Do you have many recipes for canning the squash?
You need to pick them when a hard frost is predicted. Leave them on the vines until then. When it is hot, the squash don’t set fruit as well as when it is cooler. You’ll always find “hidden” squash you never saw while growing as the vines are so rampant!
I’m glad you like the canning book. The only recipe I use is the one in the book. However, you can also substitute immature squash for summer squash in any recipe such as zucchini bread, pickles, etc. They are really versatile. I even grate fresh, ripe squash on my salads. It tastes fruity. — Jackie