Curried Zucchini Soup

Here is another large batch recipe for canning.  It's nasty outside today and makes me crave the warm goodness of soup, and I am waiting for my garden to start making more zucchini than I know what to do with!

Ingredients:
9 pounds zucchini and/or summer squash
4 cups peeled, chopped onions
4 garlic cloves, peeled and minced
1/2 cup margarine or vegetable oil
5 Qts water, or broth
1 cup uncooked white rice
1 1/2 tablespoon curry powder
salt and pepper to taste
7-9 quart jars with 2 piece lids
pressure canning materials

Trim and discard the zucchini ends, then chop the zucchini into 1/2 inch pieces.  In a large stock pot, sautee the zucchini, onions, and garlic in the margarine until tender.  Add the water or broth and bring to a boil.  Add the rice and the curry powder, lower the heat and simmer uncovered until the vegetables are very soft and the rice is tender.

Puree the soup in a blender in batches, and return to the stock pot.  Season to taste.  If the soup is thicker than you like, add more mater to thin it a bit.  Boil it for 5 minutes before ladling into hot, sterilized jars leaving 1 inch headspace.

Process for 40 minutes at 10 pounds of pressure.

This soup is one that I will probably be eating alone, since my husband doesn't like zucchini.  It's ok, because I will make it in pint jars and have it on hand for cold winter days.  If you know folks who don't cook, it will also make wonderful gifts!!