Summer squash. Salt.

To can the squash, cut it in pieces, removing rind and seeds.

Steam until very tender; then mash and add just enough salt to remove the flat taste. Reheat, and when scalding hot fill the jars to overflowing. Loosely adjust the tops, place in a canner, steamer, a large kettle or washboiler, partly filled with hot water; cover closely, heat gradually to the boiling point, and boil slowly but steadily for one hour.

Before lifting from the fire tighten the covers, finishing the process as soon as the cans are withdrawn from the boiler.

Keep in a cool place.

Summer squash, pumpkin and winter squash may be canned by the three-day method.