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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Canned Squash Recipe

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This recipe for Canned Squash is from The Gourmet Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large squash with skin cubed
6 White onions, chopped
4 Green peppers, sliced
Directions:
Directions:
Mix in cold water 1/4 c. salt, 2 tsp. garlic salt and put in squash mixture. 1 tray icecubes. Let sit for three hours and drain. Boil five minutes. 4 cups white vinegar, 4 c. sugar, 1 1/2 tsp. celery seed. 2 tbsp. mustard seed, 1/2 tbsp. Tumeric. Put squash mixture in this for a few minutes. Pack inside jars. Turn upside down for 24 hours.
Number Of Servings:
Number Of Servings:
6 pints

 

 

 

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