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.
How to Preserve Tomatoes Fresh from the Garden