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.
Is your bean and bacon soup recipe published on your blog somewhere?
ReplyDeleteTracy.. not exactly.. I have a version I've made for canning here: http://homesteadinghomemaker.blogspot.com/2012/07/canning-navy-bean-ham-soup.html I'm making a smaller version of the recipe for that night and using bacon instead of ham. I'll post the recipe when I make it.. :) Crystal :)
DeleteMy mother put carrots in her meatloaf, too. You are the only other one who does this from what I've seen. I love it.
ReplyDeleteThanks for sharing your menus.
Meatloaf is a great place to hide a lot of healthy veggies!! :D
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