Wash and slice squash. In a large pot heat to boil, cook just till are warm thru and not too tender. While still hot (use clean rubber gloves.) Pack loosely into sterilized pint jars. To each jar add 1/2 teaspoon canning salt and fill with hot water to one inch from lid. Then put into pressure cooker. Cook 15 minutes under 10 lb pressure. Turn off heat and let cool to lukewarm in canner with towels in place until cold.
Servings: 1
Recipe Source
Source: Paula ARG Kernachan
ALWAYS: use instructions that came with your own pressure cooker if there are any differences. It is always possible that the newer ones would be different from my grandmothers.