First, start off by picking the right squash from the grocery store. Go for the ones without bruises or soft spots. Yellow and zucchini squash are always better when canning squash for frying. Next, you want to wash your squash under cold water to remove any dirt. Once done, dry with a paper towel or clean towel.
4 to 6 Squash
Cut the ends off of the squash, then cut the remaining winter squash into 1-inch slices, thin cubes, or sticks. It depends on your preference for things.
Now, you want to sterilize the lids and rings of your canning jar if you haven’t done so already. Follow the manufacturer's instructions for this process.
Pack the blanched squash tightly into the jars, leaving about 1 inch of headspace at the top.
In a separate pot, combine 4 cups water, vinegar, and salt. In a safe way, please bring it to a boil, stirring until the salt is dissolved. About 2-3 minutes.
2 Tablespoons White vinegar, 4 to 6 Cups Water, 1/4 Cups Kosher salt
Pour the hot brine over the packed squash (single layer), leaving 1/2 inch of headspace. Use a clean, non-metallic utensil to remove air bubbles and ensure the brine completely covers the squash. Wipe the jar rims clean, place the lids on top, and screw the rings on tightly. Be careful, as the jars and lids will be hot.
Place the jars in a pot and bring to a boil. Ensure the jars are fully submerged and have at least 1 inch of water above them. Process the jars in a boiling water bath for the recommended time based on your altitude and the size of the pots. This can range from 10-15 minutes depending on the size of the jar. I used a quart mason jars.
After processing, carefully remove the jars from the water bath with a pair of tongs and place them on a towel-lined countertop. Allow them to cool undisturbed for 12-24 hours.
After cooling, check that the lids have been sealed by pressing down on the center of each lid. If it does not pop back, the seal is secure. If any jars did not seal, refrigerate and consume them within a few weeks.
With a marker label the contents and date, and store them in a cool, dark place. Canned squash can be stored for up to a year.
When you're ready to enjoy your canned squash, drain them from the brine and fry them in a hot skillet with oil until golden brown and crispy.
