Oh, hey there, fellow gardeners! Have you found yourself with an overabundance of zucchini or other summer squash varieties? Well, I have some good news for you. One of my favorite ways to preserve squash is by canning it for frying. It’s a great way to keep that fresh squash taste available all year long. Plus, it makes for the most delicious side dish you can whip up in minutes. And today, I’m going to walk you through my best fried squash recipe, from canning to frying.

The Basics of Canning

A Quick Overview

Canning is a super effective way to preserve low-acid vegetables like squash. And while you might think of your grandma’s old process, canning has taken on a new look in recent years, thanks to improved safety techniques and easier access to canning supplies.

Basically, canning involves packing food (in our case, squash) into specially designed canning jars and heating them to kill off harmful bacteria. That might sound a little scary, but don’t worry—I’ve been through all the Google checks and national center recommendations, and I’m here to guide you.

Pressure Canning vs. Water Bath Canning

You can can foods in two ways: using a water bath canner or a pressure canner. But here’s the thing: for low-acid foods like squash, pressure canning is the only safe way. Why? It’s all about heat penetration. A pressure canner can reach higher temperatures, which you need to destroy bacteria in low-acid foods. So, invest in a good pressure cooker. It’ll serve you well in all your future canning adventures!

Choosing and Preparing Squash for Canning

The Right Types of Squash

In my experience, zucchini and yellow summer squash are ideal for canning and frying. Winter squash is a great option too, but their dense texture might give you density issues during canning. So, for your first time, stick with summer squashes. If you want to experiment later, go for it!

Prepping Your Squash

First, wash your squash under cold water. I like to use a clean towel to gently scrub away any dirt. Then, using a sharp knife, cut off the ends of the squash and slice them into ¼ inch slices. If you’re a fan of zucchini bread or squash casserole, save the ends and any leftover pieces for those recipes.

Before we go on to the canning process, we need to pre-cook our squash. Blanching—in boiling water for 2-3 minutes—helps keep the squash’s vibrant color and flavor. After that, drain and immediately cool your squash slices in a large bowl of cold water to stop the cooking process. Once they’re cooled, drain again and set them aside on a clean paper towel or wire rack.

Gathering and Preparing Canning Supplies

Here’s a quick checklist of what you’ll need: canning jars (I prefer pint jars for this), canning lids and bands, a jar lifter, and a pressure canner.

Before you start, wash your jars, lids, and bands in hot soapy water. Rinse well and keep your jars hot until you’re ready to use them. You can do this by simmering them in a large pot of hot water. Keeping your jars hot helps prevent them from cracking when you add the hot squash. Also, hot jars help to create a good seal.

The Canning Process

Alright, let’s get canning! Pack your blanched squash slices into the hot jars, leaving 1-inch headspace. I like to use a wooden spoon to help pack the squash down into the jars. Once packed, pour boiling water over the squash, still maintaining that 1-inch headspace.

Put on your lids and bands (not too tight), and using your jar lifter, place your jars in the pressure canner. Follow your pressure canner’s instructions for the amount of water needed. My canner requires about 3 cups of water. Process your jars at 10 pounds of pressure for 40 minutes.

Storing and Using Canned Squash

Once the canning process is complete, allow your canner to cool, then carefully remove the jars and let them cool on a clean towel or cooling rack. After about 24 hours, check the lids for a good seal (the lids should not flex up and down). Store your canned squash in a cool, dark place.

Ready to use your canned squash? Let’s fry it up! Heat about an inch of oil in a large pan over medium heat. While your oil heats, take out your squash and pat it dry with a paper towel. This is super important as water and hot oil are not the best of friends.

Next, dredge your squash in your favorite flour mixture—I like a combination of flour, salt, pepper, and a little bit of mustard seed. Fry the slices in a single layer, turning once, until they’re golden brown. This should take about 2-3 minutes per side. Remove your crispy squash slices with a slotted spoon and drain on a paper towel.

And there you have it, folks! The most delicious way to use up that abundance of squash. Not only does this method preserve your harvest, but it also ensures you have a quick and easy side dish at your fingertips all year long. So, grab your squash, your canning jars, and your pressure canner, and let’s make some canned squash for frying!

Absolutely, I’d be delighted to share my personal favorite fried squash recipe with you!

BOUNUS

Crispy Southern-Style Fried Squash

Ingredients

For the Canned Squash:

• 4-5 pounds fresh summer squash
• Water for blanching and canning
• Salt for canning (optional)

For the Fried Squash:

• 1 pint jar of canned squash
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon mustard seed
• Vegetable oil for frying

Instructions

For the Canned Squash:

1. Follow the instructions provided earlier to prepare, blanch, and can your squash. Remember to pack your squash slices into hot jars, fill with boiling water, and process in your pressure canner at 10 pounds of pressure for 40 minutes.

For the Fried Squash:

1. When you’re ready to use your canned squash, carefully open the jar and drain the squash slices. Pat the squash dry using paper towels.
2. In a shallow dish, mix the flour, salt, pepper, and mustard seed together.
3. Heat about 1 inch of vegetable oil in a large frying pan over medium heat. You’ll know it’s ready when a small amount of flour sizzles when sprinkled into the oil.
4. While the oil is heating, dredge your squash slices in the flour mixture, making sure each slice is fully coated.
5. Add the squash slices to the hot oil in a single layer. Don’t overcrowd the pan; you may need to do this in batches.
6. Fry the squash for 2-3 minutes on each side, or until golden brown.
7. Remove the squash slices using a slotted spoon and drain on a paper towel-lined plate.

Serve your crispy fried squash as a tasty side dish or enjoy them as a snack. They are absolutely delicious with a squeeze of fresh lemon juice or your favorite dip. Enjoy!