Prep Time 15 Minutes
Cook Time 1 Hour40 Minutes
Servings 8
Difficulty Intermediate
Ingredients
6 whole Zucchini
1 gallon Chicken Broth
1 Tablespoon Kosher Salt
1 teaspoon Pepper
2 Tablespoons Lemon Juice
2 Tablespoons Fresh Dill
Preparation Instructions
Cut up zucchini and summer squash. No need to peel or seed. Then add chicken broth , bring it all to a boil and turn down the heat, cover and simmer for about 40 minutes. Add the salt and pepper and lemon juice and dill. Then run the entire thing through the blender. It comes out really thick and creamy. Put into pint jars and pressure can for 60 minutes at 10 lbs. Makes 8 pints.
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