06/02/2026
Canned Squash Rings That Fry Up Just Like Fresh! 🥒🫙✨
Living in the South means we grow way more squash than we can eat fresh — so I had to find a good way to preserve it. This recipe is a winner! I opened a jar to test it, fried the squash, and could barely tell it wasn’t fresh from the garden.
Canned Squash Rings (for Frying)
Brine (enough for several jars):
* 9 cups water
* ½ cup vinegar
* ½ cup white sugar
Instructions:
1. In a large pot, combine water, vinegar, and sugar. Bring to a boil, boil for 2–4 minutes, then turn off heat.
2. Cut fresh squash into thick rings.
3. Pack the rings tightly into clean jars. Add ½ teaspoon canning salt to each jar.
4. Ladle the hot brine over the squash, leaving ½-inch headspace.
5. Remove air bubbles, wipe rims, and apply lids and bands.
6. Process in a water bath canner for 10 minutes (after steam comes out for 15 minutes, as described in the original method).
To Serve:
Drain the squash well and rinse thoroughly. Fry as you normally would — they taste amazingly close to fresh squash!
This is such a smart way to preserve summer squash for winter meals. Perfect for frying, casseroles, or as a side dish.
— The Tan Recipes
