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canning zucchini soup

13 Nov 20
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I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. My posts may contain affiliate links! Prepare canning syrup: In a large pot combine water, sugar, vinegar, and salt. For a soup, where zucchini will be blended it takes around 15 minutes to boil and soften the vegetables. Bring to a boil and simmer for 15 minutes. Water and some chicken or veggie bullion can be used as well. While freezing zucchini is arguable for some people, I like to freeze both raw and cooked zucchini. PREPARE THE INGREDIENTS, FILL THE JARS, PRESSURE COOK, AND WAIT FOR THE PINGS !! Your email address will not be published. Add the salt, pepper, thyme and broth. To Empower & Inspire Women Over Age 50 To Live A Healthier And Happier Lifestyle - Do What Makes You Happy !! Zucchini Soup Recipe - creamy, low carb, low calorie soup, that comes together in under 30 minutes. Hello, Denise here. Pressure canning soup seems hard at first, but it’s one of the most freeing canning endeavors that you can take on. If this is you (and it was me) then you have to check out this quick and easy recipe – Zucchini Italian Sausage Soup. The one vegetable that will grow when non others will. Bone broth – perfect for Keto and low carb. Add more salt and pepper to adjust the taste. Here is the recipe… Zucchini Sausage Soup for Canning makes about 13 quarts 1 ½ lbs sausage ¼ cup olive oil 3 onions, chopped 3 peppers, chopped 24 cups cubed Directions. Fill the first 7 hot quart jars with the hot soup. Add the next eight ingredients; cover and simmer 1 hour. I made my zucchini soup yesterday and got it canned. Stay tuned for my homemade bone broth recipe. COOKING LSL is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to I'm a supporter of healthy eating, but you'll also find some indulgent treats too. Never add dairy products, noodles, rice, thickeners, or any ZUCCHINI !! You must peel the green zucchini and combine it with lemon juice and canned pineapple. But don’t despair – there are so many ways you can preserve this squash, with this being one of them – whip up a batch of Zucchini Italian Sausage Soup For Canning and save it for later!! Repeat for the next batch, Check out my other canning recipes here which I will be updating as I make them. Cream – omit for the vegan version or use a plant based substitute. Defrost in the fridge overnight and reheat on the stove top or in the microwave. Use it to cook the garlic and onion until soft and fragrant. Happy canning . I So if you buy something through one of those links you won't pay a penny more, but I will get a small commission, which helps me continue to bring you content. So if you buy something through one of those links you won't pay a penny more, but we'll get a small commission, which helps us continue to bring you content. Basic cream of zucchini soup that could be topped with cheese, sour cream , parsley or croutons. You need to follow some simple steps for this zucchini soup recipe: Cook the onion and garlic for 2 minutes in olive oil. So easy even a beginner canner can nail it. Salt, black pepper, thyme – salt and black pepper are mandatory to season the zucchini and bring some taste to the soup. Just remember to stay within the safety parameters. Bring to a boil and let simmer a few minutes. Kid friendly, perfect for a healthy start of the year. Sour cream can be used instead and it produces less creamy cream of zucchini soup. Add more salt if necessary and serve. The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Kid friendly, perfect for a healthy start of the year. This is seriously the best zucchini soup ever! Add the cream. Just a heads up my friends. No need to peel the vegetable. It was my first time making and trying zucchini soup, and I’m delighted by the way it turned out! The one vegetable, that if you turn your back for a few days, will grow from hand size veggies to baseball bats. Keep in an air tight container in the fridge for up tp 3 days or freeze for up to 2 months. Your zucchini will pick up the pineapple flavor and can be used as a pineapple in any recipe.

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