Canned Pattypan Squash
Description
A simple canning recipe. Only young, tender fruit is suitable for preserving. 1. Sort through the pattypan squash and scrub under running water. Remove the flower buds and stems. 2. Blanch the cleaned, washed pattypan squash in boiling water for two minutes. Lift out with a slotted spoon and place in a bowl of cold water. Leave them there until you pack them into jars. 3. Rinse the dill, celery leaves, parsley (leaves only, no stems), and mint; pat dry with paper towels. Finely chop the dill, celery, and parsley. Add mint leaves whole, or cut or tear them if you prefer. 4. In the bottom of a sterilized, dry jar, layer the chopped herbs, peeled garlic cloves, peppercorns, and bay leaves. 5. Pack the pattypan squash fairly tightly on top of the herbs and spices. 6. Make the brine. Bring the water and salt to a boil and boil for a few minutes. Add vinegar essence, then remove from the heat. 7. Pour the hot brine over the squash (about 90°C / 195°F). Cover with boiled lids and process in a water bath: 5 minutes for half-liter (pint) jars, 8 minutes for liter (quart) jars. Seal the jars, turn them upside down, and let cool completely. You may wrap them in a blanket. Store the canned pattypan squash in a cool, dark place. Serve as a snack or a side with hot dishes. Keep in a cool, dark place.