Zucchini Soup I

Here is a recipe that I will be canning later this week--






Zucchini Soup I--per pint (double for a quart)

1 1/4 lbs. zucchini
1/2 tsp. canning salt
1 tbsp. lemon juice
1/8 c. water

Cut zucchini in half and remove seeds. Slice or cube and simmer in water until soft, about 20-30 minutes. Puree in food processor or with a blender. Return to the pot, bring to a simmer, and add the salt and lemon juice.

Hot pack leaving 1" headspace. Process in a pressure canner for 30 minutes (40 minutes for quarts)--10 pounds pressure.

I have a second zucchini soup recipe that I will post Thursday. I will can both the same day!