Skip to main content

Zucchini Sausage Soup for Canning

I made my zucchini soup yesterday and got it canned. 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 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. 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. 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. What kind of sausage do you use in this recipe for soup? All kinds of different sausage out there.

    ReplyDelete
  4. What kind of sausage is in your soup?

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

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

    ReplyDelete
  7. What is the "stock" that the recipe called for?

    ReplyDelete
    Replies
    1. 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
  8. 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. Hi Anon, Yes you could sub your own tomatoes and omit the sausage, no problem.

      Crystal :)

      Delete
  9. 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
  10. 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. 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. Thanks! That was my fear also. I guess will can the zucchini by itself. Is it better sliced or cubed?

      Delete
    3. 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
  11. 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. 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
  12. 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
  13. 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
  14. I have a regular stove top canning bath..would this still work ?.I do not have a pressure cooker

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

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Cabbage

I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to

Canning Chicken Noodle-less Soup

Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this

Canning White Bean Chicken Chili

The other night I needed a quick dinner. After a chaotic week I had not prepared what I’d planned. I went downstairs to my canning cupboard and grabbed a couple quarts of white bean chicken chili. It dawned on me as I was preparing it that it is a recipe that I meant to post back in the fall time, and never did. So I figured I’d post it now. It is so yummy, and so easy for a quick dinner. This meal MUST be canned in a pressure canner. It cannot be canned in a boiling water bath canner. It contains meat, beans and vegetables and these are all low acid foods. All low acid foods must be canned in a pressure canner. You will need to know and understand basic canning procedures to follow this recipe. I did not go “step by step” for canning.       White Bean Chicken Chili ~recipe will make 6 to 7 quarts 3 #’s navy beans 1 ½ gallons water 2T salt 2 #’s boneless, skinless chicken (breasts or thighs, your choice) 1 quart corn or 4 cups frozen corn 1 large or 2