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.