Zucchini Italian Sausage Soup For Canning

Makes 10 Quarts – Easy Soup Recipe for Beginners

ZUCCHINI !! The one vegetable that will grow when non others will. The one vegetable, that if you turn your back for a few days, will grow from hand size veggies to baseball bats. But don’t despair – there are so many ways you can preserve this squash, with this being one of them – whip up a batch of Zucchini Italian Sausage Soup For Canning and save it for later!!

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this quick and easy recipe – Zucchini Italian Sausage Soup. So easy even a beginner canner can nail it.

Zucchini Sausage Soup For Canning
thank you homesteadinghomemaker for the delicious recipe

Ingredients
1 ½ lbs Italian Sausage (mild or HOT)
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 beef Stock
6 cups water
1 tbls salt
1 tbls seasoning salt
1 tbls pepper
1 tbls Italian seasonings

Directions
First things first – sterilize your jars and their lids and rings, which I do in my dishwasher and then keep them in there so they stay warm until ready to use.

In a large stockpot (and I mean LARGE), 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