John Myers
If you boil down your zucchini soup, it can be kept for more than half a year in most cases. But when waking up there are many things to consider. We’ll give you a guide.
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You can cook zucchini soup in the oven or in a saucepan
When canning a zucchini soup, always work as cleanly as possible.
- Suitable jars are either preserving jars with a rubber ring or screw-top jars with a “pop-up lid”. If the lid of these jars curves inwards, the desired vacuum has been created.
- Before preserving, you must sterilize the jars. To do this, heat the glasses briefly in boiling water or in the oven for 10 minutes at 140 degrees. Cook the lids separately and the rubber rings in vinegar water. Then use tongs to remove the jars.
- Now fill your zucchini soup up to an inch below the rim of the jar.
- Now put your glasses in a large saucepan and bring the water to a boil. As soon as the soup is boiling in the jars, the preserving time begins. Boil the jars for at least 30 minutes and up to 2 hours.
- When waking in the oven, place the jars on a baking sheet that has been filled with water to a height of 2 cm. Then put the tray in the oven at 180 degrees top and bottom heat. As soon as air bubbles rise in the jars, the preserving time of at least half an hour begins again.
- If the lids of your jars curve downwards or you can lift your mason jars by the lid, the desired vacuum has been created.
- Store the glasses in a cool and dark place, for example in the cellar or pantry. Label the lids with the preserving date.
- If you hear a pop when you open your jars, the contents are safe to drink. Your soup will last at least 6 months, but it can last for years.
Recipe tip for a simple zucchini soup
This zucchini soup is quick and easy to make:
- Chop onions and garlic. Also grate two potatoes.
- Sauté everything in olive oil and pour in some broth.
- Let the soup simmer a little and then add the diced zucchini and some cream.
- Using a hand blender, puree the soup and season to taste. Complete.
