Pressure Canning Zucchini Soup // Jeni Gough
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- Опубликовано: 20 июл 2018
- Pressure Canning Zucchini Soup // Jeni Gough
This recipe idea came from Linda's Pantry. I just added onions and dill to it. You can put your own spin on it!
This soup is so refreshing and summery (can I call it summery??)
Anyway, here is what I used:
1 large onion
10 cloves garlic
14 medium zucchini
juice of 3 lemons
16 cups chicken broth
salt and pepper
1 tbsp dried dill
I canned this according to directions from www.nchfp.uga.edu
You do not have to can it. Make a pot for dinner!
Heat with a couple tbsp cream cheese, heavy cream or plain if you want. Its delicious any way you serve it. Sorry, I forgot to plate it up for you!
Hope you enjoy this recipe as much as I do. :)
Jeni` 
Развлечения
❤️ every little bit counts these days and this seems like a pretty inexpensive meals. And I bet it’s awesome
Jeni I am so glad that I found your channel. I just love your recipes and especially love your canned soups. You a joy to watch.
Thank you so much and welcome!! 🙂
Wow! Looks amazing. Ty for sharing. Your soups and pantry meals are so inspiring! I really appreciate that you share how to use your canned foods!!!!! Almost no one does that! So glad I found your channel. Soon I hope to take the plunge and pressure can.
You are so welcome! Once you start, you will be hooked! Happy canning 🙂
I am going to soooo make this....i got like 20 pounds of zucchinis from a food give away at the office where i live. Not alot of people like it here so i was blessed with alot! Looks so good...gonna be busy canning now!! Thank you for your channel!
You are so welcome! This is a really good soup! 😊
I canned this today! It made more than 9 pints for me. 16 pints and dinner! I do love it!! Tastes very good! 👍👍💕💕
Wonderful! 😊
My neighbor did the taste test! She loved it and would like to have more. So, as my zucchini is harvested I’ll save them till I get enough to make another batch. 👍👍❤️💕
Thank You Jeni for this amazing recipe!! Icanned 14 pints of this soup yesterday with a little variation. I didn't have 14 zucchinis but I had 7 zucchinis and 7 yellow summer squash so I made the soup with both! It turned out very yummy! This will be a soup I keep in my pantry for years to come!
Awesome! Half zucchini and half yellow squash sounds perfect! 😀
I make a similar soup just with different seasonings and no lemon. Wonderful cold in summer!
Would love to try this! I make a creamed zucchini soup with French type seasonings instead of Mediteranean and never thought of canning. Thank you!
You are so welcome! 😊
I love your channel, you are so helpful. I'm very nervous to start Canning. Jam and pickles are the only ones I've ever hot water bath canned. Now i have a pressure canner. I only have quarts and I see you're using pints. Obviously I'll get it into less bars, but the same amount. Also, I have the reusable harvest guard lids. Do you have any videos on that? I hope it's not too difficult for a newbie like me. I'd hate to ruin all of our food as it's for my husband and children too.
Thank you so much! You can use quarts to can soup as well. I do have videos that I use Harvest Gard lids in some of my vids, I didn’t name them that though, so they might be hard to find. I am canning today, I will use those lids and film it for you and put it up this weekend. 😊
@@Jeni_Gough Bless your heart, truly! I will be looking forward to that. ❤️
What would the process time be for half-pint jars? A pint is too much for myself
Greasing rim. Good to know. I gave not been doing that. So far no probs but as the gasket ages I bet it really important.
Can you can soup with a water bath canner??
J G nope! Only pressure can.
Can you explain the difference of pressure canning and water bath canning? When should you use pressure canning vs. water bath canning?
Absolutely! I will do another vid!
Hi, just wondering if yo could omit the lemon?
Yes, it just for flavor.
Nice!!! Add cream or coconut cream when serving.
I like cream cheese when I serve it!
Making this now. I found out I can't water bath can it. But can I freeze it?????
J G yes! You can freeze it!! 😊
@@Jeni_Gough Great Thanks!! It turned out so delicious!!!! Thanks for the recipe!! I had gotten a huge flat of yellow squash and zucchini yesterday at our farmers market thinking I could can it with my water bath canner, since last year i made zucchini pickles. After watching several videos including yours I did a little digging and found that I can't can them the way I know how. I dont have a pressure cooker yet, but will be getting one now that i know. I just saw one at my local Walmart yesterday too. What a bummer. 😊 Julie
J G I’m so glad you like the soup!! A good inexpensive pressure canner is made by presto. Check your Walmart prices, they tend to go on sale this time of year! You will get lots of use out of it. 😊
@@Jeni_Gough Thanks I will check it out😊
What brand of blender was that?
I am so sorry for not responding sooner, I just saw your comment. It is a cuisinart! Inexpensive and works great!
Would lovecto tryto this. Could you estimate about how many pounds or hiw many cupsof of chopped zucciji you had? I will needcto makevless and would makevitceasiervto reduce the recipie. Thanks!
No idea how many cups, 14 medium
Jeni my husband would say "where's the meat" Do you think it would taste good if I put some of my canned chicken in it after I canned it, when I heat it up
Absolutely! You can add meats, extra veg, cream, anything you want after you open it up! Its a really good soup. 🙂
Heating the lids in water is not for sterilization. It is to soften the wax seal so it will conform to the rim of the glass jar when you screw the ring down to "finger-tight". You might be compromising the quality of the seal by not pre-heating the lids for 10 minutes in 180degF water.
I've never had a failed seal and I never heat my lids for pressure canning. It is not necessary and does not compromise the quality of the seal. And yes, it is to to soften the ring, but also to start killing bacteria when you put it on your jar. I do put them in hot water for water bath canning.
@@Jeni_Gough,
It would be interesting to compare the impressions in the seals for both methods. Why would The Ball Blue Book suggest pre-heating the lids if this step was unnecessary? I used to work as a test engineer in electronics manufacturing, and I can't count the number of times I've seen process "short-cuts" like this go wrong, usually not immediately, but 6 to 24 months down the road.
According to the USDA guidelines, it is not necessary and they say it is no longer necessary to do it for water bath canning if your processing time is over 15 minutes. I’m sure they have done all the tests to prove it doesn’t make a difference in the seal either way. I don’t think it’s a short cut, rather an unnecessary step. You can look this information up at nchfp.uga.edu
Also, I’m not sure why Ball would tell you to heat the lids for pressure canning, unless it’s an older book.
@@Jeni_Gough ,
Ball Blue Book pg 11
*Lid And Band Preparation*
Heating -- Home canning lids with sealing compound must be heated for 10 minutes before using to help lids achieve a vacuum seal. Place lids in water to cover and bring water to a simmer (180degF), keeping lids in simmering water until ready for use. Remove lids one at a time as they are needed for canning. Lids can be heated in a saucepan on a cook-top. Or, in a slow cooker that has a temperature control that can maintain 180deg F.
Note: Overheating lids by boiling can result in seal failure.
This was the 2012 edition of the Ball Blue Book.
The "Complete Guide to Home Canning" published by the USDA (2015 edition), states on page 13
_Lid selection, preparation, and use_
To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use.
There are probably lots of different canning seal materials (company secrets) out there, and the USDA doesn't want to make a blanket statement that may not be safe with some sealing compounds some manufacturers use, and so defers to the manufacturer's recommendations.
I'm not trying to be nitpicky, and I have enjoyed watching your videos and might try making and canning this zucchini soup. I just wanted to raise this issue, as I believe saying it is unnecessary to pre-heat the lids is misinformation, and while you may have not had any seal failures as a result, you viewers (especially novice canners) might not be so lucky. I will be following the Ball guidelines and pre-heating the lids.
I'm sorry but I tried this soup today and honestly, am not crazy about it. I tried adding a bit of sugar and thyme to cut the sharpness of the lemon which, just to me, was way too much. I really wanted to like it and did finish canning it but when I go to use it, I think I will add coconut milk and curry powder to try to cut some of the tartness and use as an Indian type soup.Probably just a personal taste.
Everybody has different tastes 😊