Zucchini Soup

Pressure Canning Zucchini Soup 

1 large onion

10 cloves garlic (I used 1 TBS powder)

14 medium zucchini (I used 2 LARGE ones)

 lemons juice  

16 cups chicken broth (I used Turkey stock) 

salt and pepper

1 tbsp dried dill

1. Cut zucchini in a half and remove seeds

2. Cut into 2 inch cubes and place it in a pot with water

3. Simmer covered until soft about 30 minutes

4. Purée with the blender or stick blender add water if too thick

5. Return to pot and bring to simmer

6. lemon juice to each canning jar 1 tbsp. Quart, 1 1/2 teaspoons Pint 

7. Pour into jars leaving 1 inch headspace and process pints for 60 minutes
quarts 75 minutes with 10 pound weight or 11 pounds on a dial

when serving you can add parmesan cheese and sour cream.

Pickled Bell Peppers

Pickled Bell Peppers

7 lbs firm bell peppers

3-1/2 cups sugar

3 cups vinegar (5 percent)

3 cups water

9 cloves garlic

4-1/2 tsp canning or pickling salt

Yield: About 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.

 

process time for Pickled Bell Peppers in a boiling-water canner. 

Half-pints or Pints 5 min 0 - 1,000 ft

From  https://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html