Canning squash is a great way to preserve your summer vegetables. Just slice it up into a uniformed size. About ?? in thick is good. Put in a pot of water and bring to a boil. Fill your mason jars, loosely, with the water and squash and add a pinch of salt to each one. Cover with the lids and seals. Be careful the jars will be extremely hot. Let cool on the counter and as it seals you will hear
. them pop.
