Zukes and yellow squash doing well in my garden. Last night I canned a batch of onion,garlic, yellow squash, zucchini, tomato, and Italian spices. I sliced and heated thoroughly, then pressure canned it. I wasn’t sure how long, so basing it on a soup recipe, I let it go for 1 hour for pint jars. I’m wondering if it was too long. I’m new to canning and couldn’t quite figure out how long to cook it. Any suggestions for next time?
If you do not have- get a canning guide put out by your extension office, or buy a Ball or Kerr canning book. Did your pressure canner have any canning recipes?
You time for the individual ingredient that takes the longest.