The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More by Diane Devereaux - The Canning Diva
Author:Diane Devereaux - The Canning Diva [Devereaux - The Canning Diva, Diane]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2018-07-09T16:00:00+00:00
SHELLFISH STOCK
MAKES APPROXIMATELY 8 PINTS
PREP: 10 MIN • COOK: 1 HR 5 MIN • CANNER: 1 HR • PROCESSING: 1 HR 10 MIN • TOTAL: 3 HR 25 MIN
Use this delicious stock to make seafood gumbos, mussels, and seafood stew. It’s an excellent way to reuse shells from a scrumptious shrimp and crab dinner so they may create a flavorful base for any seafood meal.
6 cups shrimp, lobster and crab shells
3 tablespoons olive oil
16 cups boiling water
4 medium onions, diced (2 cups)
8 celery stalks, finely chopped (4 cups)
8 large carrots, finely diced (4 cups)
6 garlic cloves, smashed
1 bunch fresh thyme
½ bunch fresh parsley
½ cup dry white wine
3 tablespoons tomato paste
2 bay leaves
1 tablespoon whole peppercorns
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