Zucchini Sausage Soup for Canning

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I made my zucchini soup yesterday and got it canned. Here is the recipe…

Zucchini Sausage Soup for Canningmakes about 13 quarts


1 ½ lbs sausage
¼ cup olive oil
3 onions, chopped
3 peppers, chopped
24 cups cubed zucchini, do not peel
3 cans (14oz) diced tomatoes
3 cups sliced carrots
12 cups stock
6 cups water
1T salt
1T seasoning salt
1T. pepper
1T Italian seasonings

In a large stockpot (I used a 14 quart pot), heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.

Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.



 

Comments

  1. allisamazingAugust 27, 2011 at 12:18 PM

    Your soup looks delicious. I have been looking for soup recipes to can and I am definately going to be trying your recipe. Do you know if you would process as long for pint jars?

    ReplyDelete
  2. CrystalAugust 27, 2011 at 1:04 PM

    I chose the amount of processing time according to the meat.. I believe you can meat in pints for 75 minutes.. So that is what I would can pints of this soup for.. if you have a current canning book (such as Ball's) then you can verify that amount of time..

    ReplyDelete
  3. janaAugust 28, 2011 at 1:59 PM

    What kind of sausage do you use in this recipe for soup? All kinds of different sausage out there.

    ReplyDelete
  4. janaAugust 28, 2011 at 2:01 PM

    What kind of sausage is in your soup?

    ReplyDelete
  5. CrystalAugust 28, 2011 at 2:43 PM

    Hi Jana, you could use whatever type you like. I used Jimmy Dean from Costco.

    ReplyDelete
    Replies
    1. AnonymousMay 25, 2012 at 7:06 PM

      what is the 12 cups of "stock" that the recipe calls for? It looks really good and we have an abundance of zuchinni right now. Cant wait to make it!

      Delete
  6. janaAugust 29, 2011 at 2:19 PM

    I was thinking along the lines of 'Mild Italian Sausage' What do you think ?

    ReplyDelete
  7. CrystalAugust 29, 2011 at 5:57 PM

    Yes, that would work fine..

    ReplyDelete
  8. AnonymousMay 25, 2012 at 6:50 PM

    What is the "stock" that the recipe called for?

    ReplyDelete
    Replies
    1. CrystalMay 26, 2012 at 12:17 PM

      Stock is broth... I make my own.. You can use water or you can use water & bouillon cubes in the recipe..

      Here are my recipes for stock:

      Veggie Stock: http://www.thefamilyhomestead.com/ttbveggiebroth.htm

      Beef Stock: http://www.thefamilyhomestead.com/homemadebeefstock.htm

      Delete
  9. AnonymousJune 17, 2012 at 3:58 PM

    Would it be okay to substitute tomatoes out of our garden? And do you have any suggestions in the type of ingredients you would add if making this a vegetarian recipe?

    ReplyDelete
    Replies
    1. CrystalJune 17, 2012 at 4:03 PM

      Hi Anon, Yes you could sub your own tomatoes and omit the sausage, no problem.

      Crystal :)

      Delete
  10. AnonymousJuly 30, 2013 at 3:05 PM

    I am making the first batch right now but was wondering if it would be OK to put a clove of garlic in the jar.

    ReplyDelete
  11. AnonymousJune 12, 2014 at 6:00 AM

    I have much too much zucchini now and no tomatoes. Can I freeze zucchini cubes and then make the soup and can later when I have tomatoes coming in? Thanks!

    ReplyDelete
    Replies
    1. CrystalJune 13, 2014 at 6:27 PM

      Yes you can freeze zucchini ( http://homesteadinghomemaker.blogspot.com/2013/08/freezing-zucchini.html ) but, after freezing and then canning I'm afraid your zucchini would be just mush in the soup.. :/

      Delete
    2. AnonymousJune 17, 2014 at 10:35 AM

      Thanks! That was my fear also. I guess will can the zucchini by itself. Is it better sliced or cubed?

      Delete
    3. CrystalJune 17, 2014 at 1:52 PM

      I have never canned zucchini all by itself. As far as I know it is not recommended. I have always just added it other things such as soup before canning. The recipe calls for canned tomatoes, so you don't have to wait for fresh in order to make it. Also another option would be to make the soup omitting the tomatoes.

      Delete
  12. AnonymousAugust 27, 2015 at 9:05 AM

    Do I need to cook the zucchini before putting the soup in the pressure canner? Can I add the zucchini raw to soup and then can?? I'm afraid it will end up mush by the end of 90 minutes....??

    ReplyDelete
    Replies
    1. AnonymousSeptember 2, 2015 at 6:23 PM

      I am making this tonight, your question caught my eye as I was curious too. I figure it will be like the tomatoes with zucchini you buy at the store. Texture will be really soft, but boy I bet it is still going to be delicious!!

      Delete
  13. AnonymousJuly 16, 2016 at 9:51 AM

    First time ever canning a soup. Had way to many zucchini this year. I use some as substitute for cucumbers with the bread & butter recipe. Had enough left over for lunch and it absolutely delicious.Can't wait to share and make more, Thanks!!

    ReplyDelete
  14. AnonymousAugust 14, 2016 at 6:26 AM

    This is the best soup ever.I've made it for the last 3 years. Every year I add another batch and I still don't have enough to last the year.

    ReplyDelete
  15. UnknownAugust 10, 2020 at 4:26 PM

    I have a regular stove top canning bath..would this still work ?.I do not have a pressure cooker

    ReplyDelete
    Replies
    1. CrystalAugust 10, 2020 at 8:17 PM

      No you can not use a water bath canner. Meat and veggies have to be pressure canned.

      Delete

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