Wash, do not peel Squash. Cut in uniform pieces, place in pot. Cover with water.
Bring to boil. Keep at boiling temperature. Pack into CLEAN qt. or pt. jars to within
1/2 in. of top of jar. Add 1 teaspoon (qt.jar) 1/2 teaspoon (pt.jar) of
salt to each jar. Put on canning lids, screwing band firmly tight. Put in pressure
pressure cooker. Follow your pressure cooker guide for processing time.
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