How to Can Yellow Squash Without a Pressure Canner? 19 Steps

How to Can Yellow Squash Without a Pressure Canner.

One of the most canned vegetables is yellow squash. That’s probably because it tastes great, and it goes well with a whole lot of recipes. If you would have loved to can your yellow squash, but you don’t have any pressure canner, we’ve got you covered. This article focuses on how to can yellow squash without a pressure canner.

Yellow squash is one of the most nutritious vegetables and we advise that you put it in your diet. Yellow squash has low calories, low carbohydrates, and it is rich in vitamins and fiber. Unfortunately, you can’t have it all year round. That’s why you should try to can it.

The good thing is that you can process yellow squash with a water bath canner and a pressure canner. This article answers some frequently asked questions about canning yellow squash. Let’s answer the questions right away.

Although the steps are long, they are simple and straightforward. Even if you’re a learner, you should be able to follow the instructions easily. So, let’s go.

How to Can Yellow Squash with a Water Bath? 19 Easy Steps

Step 1 – It is important to sterilize your jars first. You don’t want bacteria to contaminate your vegetables.

Step 2 – Wash the squash and cut off the ends.

Step 3 – You can either cut them into slices or cut them into cubes, but we prefer the latter as it fits jars better.

Step 4 – Put the squash in a bowl until you’re ready to put them into jars.

Step 5 – Boil a pot of filtered water. Do not use tap water as it may contain chlorine and fluoride.

Step 6 – Fill your water bath with some boiling water. Don’t let the water level be higher than a third because it will rise when you add the filled jars.

Step 7 – Place the water bath on the stove and turn the stove to low-med heat.

Step 8 – While the water is being heated, fill the jars with the quartered yellow squash.

Step 9 – Although it is optional, we think it is a good idea to add half a teaspoon of salt to each jar of squash.

Step 10 – Pour the boiling water inside the jars one by one. Remember to leave a headspace of 1 inch.

Step 11 – Slide a wooden spoon or a spatula inside the jars to remove air bubbles. Don’t use any metal or stainless spoon because it can conduct heat.

Step 12 – Clean the rim of the jars with a clean piece of cloth.

Step 13 – Put the rings and lids on the jars. Since the jars will be hot by then, you should pick them with the use of tongs. Don’t forget to tighten them to make them airtight.

Step 14 – Now, you can place the jars inside the water bath.

Step 15 – Turn the stove to med-high heat.

Step 16 – Leave it for about 25 – 30 minutes. You should start the timing when the water starts boiling.

Step 17 – After 30 minutes, turn off the stove and allow it to cool down naturally. You can leave the jars to cool for about 24 hours.

Step 18 – Don’t forget to check their seal before you label and store the jars.

Step 19 – Discard the water in the water bath and wipe it clean for storage.

That’s all, folks. We bet you never knew the steps would be as simple as this.


Don’t fill the jars with tap water. This water usually contains both chlorine and fluoride. Although the compounds are not harmful to the body, they can impact the flavor of your yellow squash.

If you cut the squash into smaller cubes, you’ll be able to fill more jar space than slices. Finally, after turning off the stove, you must allow the water bath and its content to cool down naturally before you open it.

Can you can yellow squash in a water bath? 

Yes of course, you can process yellow squash in a water bath canner and we’ll explain the details below. 

Wash the squash and cut off its ends.  After that, you can either cut it into slices or cubes. Fill the water bath with boiling water. The level of the water should not rise above a third of the pot. Place the water bath on a stove and turn it to medium heat. 

Now, you can fill the jars with the sliced or diced yellow squash. Don’t forget to leave the headspace of an inch at the top of the jars. You may also add a pinch of salt each. This is optional, though. 

Dip a spatula inside each of the jars and stir them well, to remove air bubbles. Seal and place them inside your water bath canner. Turn the stove to medium-high heat. Wait for the water to start boiling. After that, you can leave the jars for about 25 – 30 minutes. 

After 30 minutes, turn off the stove, wait for the water bath to cool off. Remove the jars one by one and leave them for 24 hours to cool properly before you check their seals. Label and store them. If there’s anyone with a broken seal, refrigerate it or consume it immediately. Or you may recan that jar using another seal and band.

How long do you can squash in a water bath? 

This question has been answered partially above. After placing the jars of yellow squash in the water bath, it may take about 10 minutes before the water starts boiling. Leave it for another 30 minutes before you turn off the stove. So, it takes about 35 – 40 minutes to can yellow squash. 

What is the best way to can yellow squash? 

The best way to can yellow squash is to use a pressure canner. A water bath canner is only an alternative. You can only resort to the use of a water bath canner when the pressure canner isn’t available. 

To can yellow squash with a pressure canner, follow the same steps above, but instead of placing the jars inside a water bath, you should place them inside your pressure canner. Put it on a stove and turn it to medium-high heat. Give it some minutes to steam. This should take only 10 minutes.

After that, plug the vent and let the pressure build up to 10 pounds, and leave it for 25 minutes. You can then turn off the pressure canner. Wait for it to cool off before you open the lid and remove the jars of yellow squash. Let the jars stay for 24 hours before you store them. 

Can you freeze raw yellow squash? 

Yes, of course, you can refrigerate or freeze yellow squash. You have to refrigerate it unwashed, but you need to place it inside a plastic bag first. Place it inside the vegetable drawer in the fridge. However, we need to remind you that it can only take about 3 – 5 days. So, you need to consume it within that period. If you want to preserve it for months or years, you should process it in a pressure canner or a water bath canner. 


With the steps listed above, you’ll be able to can your yellow squash into jars and leave them in your pantry for up to 1 year or more.

While you’ll get great results from this method, pressure canning is the best and safest canning method for fruits and vegetables since they are low in acidic content.

June Brandt
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