Zucchini Soup II Revisited

Today I made Zucchini Soup II and it is in the canner at this moment! I forgot to give credit to those that created this recipe---The Sister's Cafe, http://sisterscafe.blogspot.com . They have the most incredible recipes there! Don't go to their blog if you are on a diet!

The Zucchini Soup II is really tasty, even without the add-ons! I made some minor changes, but it shouldn't taste any different than the original. I used:
--4 cups of sliced zucchini instead of three (one large, not huge!, zucchini)
--because the canned chicken stock is in a 14 oz. can (the recipe calls for 16 oz.), I added a spoon of powdered broth and another 3-4 oz. of water to the can of broth
--I added one clove of garlic, crushed

I like having a small canner so I can can small batches of new things to try. It heats up fast, too. I like having my big canner so I can can large batches of foods I really like. In a couple of days I will open a 1/2 pint jar of this soup and have a taste-test with the little bit of leftover soup that wasn't canned---comments to come.

Zucchini Soup II

I was excited about finding a recipe that used zucchini (something we have an abundance of in the summer) and was an official "canning" recipe--that was Zucchini Soup I. After considering it a while, I thought it looked a little bland. I found a delicious sounding recipe for Zucchini Soup (II) that was not a "canning" recipe, but is the one I will make tomorrow. See if you agree that is sounds better! (Even my husband might like this soup!) [This is actually a picture is of this soup recipe, not of the other zucchini soup].

Zucchini Soup II = 2 pints

1 c. onion, chopped
1 tbsp. butter
3 c. zucchini, sliced
2 c. chicken broth

In a large saucepan cook onions in butter until tender. Add sliced zucchini and broth; bring to a boil. Simmer until tender, about 15 minutes.

Processing: because it has chicken broth it is considered a "meat", and it is low acid, it needs to be processed in a pressure canner at 10 pounds pressure: pints 75 minutes and quarts 90 minutes.

When reheating to serve, add:
salt and pepper to taste
1/2 c. half-and-half or milk (optional)
1 c. grated cheese (optional)
1/2 c. sour cream (optional)
4 slices bacon, cooked until crisp, and crumble (optional)

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!