{"id":1445,"date":"2011-07-15T03:00:57","date_gmt":"2011-07-15T07:00:57","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1445"},"modified":"2011-07-15T03:00:57","modified_gmt":"2011-07-15T07:00:57","slug":"q-and-a-strawberry-sauce-and-canning-summer-squash","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/07\/15\/q-and-a-strawberry-sauce-and-canning-summer-squash\/","title":{"rendered":"Q and A: Strawberry sauce and Canning summer squash"},"content":{"rendered":"<p><strong>Strawberry sauce<\/strong><\/p>\n<p><em>I have 12 cups (3 qts) of crushed strawberries in the kitchen. I want to make a strawberry sauce, that I can put on sponge cakes, etc. Do you have a recipe for that? Then, I want to can it\u2026can you help?<\/em><\/p>\n<p><em>Beverly L. Giroux<\/em><br \/>\n<em>Oxford, Maine<\/em><\/p>\n<p>I just made strawberry sauce yesterday for just that reason, as well as for putting on pancakes and cheesecake, too. What I did, which worked very well, was to measure 4 cups of sliced, crushed strawberries into a large kettle, mash them with a potato masher, then add 5 cups of sugar. Bring to a rolling boil for about 3 minutes or until just starting to thicken. Then pour hot into hot jars, leaving \u00bd inch of headspace, then process in a boiling water bath for 15 minutes. Mine is just thick enough to be nice, but still able to pour well. Shake before using as the strawberries will &#8220;float&#8221; to the top. &#8212; Jackie<\/p>\n<p><strong>Canning summer squash<\/strong><\/p>\n<p><em>I have been told that you cannot can summer squash; if not why not?<\/em><\/p>\n<p><em>Les Carroll<\/em><br \/>\n<em>Merryville, Louisiana<\/em><\/p>\n<p>You can home can summer squash. It&#8217;s just that the resulting food is too soft for most people&#8217;s taste. If you use nice small, seedless squash that doesn&#8217;t need the peel removed, you can slice it and raw pack it, processing it in a pressure canner for 25 minutes (pints) or 30 minutes (quarts) at 10 pounds pressure. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your elevation, if necessary. I use plenty of these, plus I use summer squash in my mixed vegetables, and they aren&#8217;t too soft. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry sauce I have 12 cups (3 qts) of crushed strawberries in the kitchen. I want to make a strawberry sauce, that I can put on sponge cakes, etc. Do you have a recipe for that? Then, I want to can it\u2026can you help? Beverly L. Giroux Oxford, Maine I just made strawberry sauce yesterday [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1445"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1445"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1445\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}