Need another way to use up all that zucchini? Try canning tomatoes and zucchini. It’s relatively easy to prepare and pints process only 30 minutes in a pressure canner.
Use it in recipes like
- Tuscan Chicken and Vegetables (Pantry Cooking II)
- Provencal White Bean Soup (Pantry Cooking II)
- Chickpea Stew (Pantry Cooking II)
- Quick Pasta Sauce (Pantry Cooking: Unlocking Your Pantry’s Potential, page 72)
- Santa Fe Chicken Soup (Pantry Cooking with Home Preserved Foods)
- Or Vegetable Minestrone.
VEGETABLE MINESTRONE (Pantry Cooking II)
3 cans (14 ounces each) vegetable broth
2 cups vegetable juice (such as V-8)
1/2 cup dried onion
3/4 teaspoon dried minced garlic
1 teaspoon leaf oregano
1/2 teaspoon sweet basil
1/2 teaspoon thyme leaves
3 cans (15 ounces each) Cannellini beans, rinsed and drained
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) cut green beans, drained
2 cans (4 ounces each) sliced mushrooms, drained
1 can (14-1/2 ounces) zucchini in tomato sauce
Salt, to taste
Combine broth, vegetable juice, onion, garlic, oregano, basil, and thyme in a stock pot. Bring to a boil. Add remaining ingredients. Simmer, covered, for 30 minutes.
