The Fresh Girl's Guide to Easy Canning and Preserving by Ana Micka

Author:Ana Micka
Language: eng
Format: epub
Publisher: MBI
Published: 2010-08-14T16:00:00+00:00

Vegetable Stock

Makes 8 pints or 4 quarts (3.8 l)

3 qts (2.8 l) water

1 lb (453 g) carrots

4 stalks celery

2 onions

½ lb (227 g) mushrooms

1 red bell pepper

4 garlic cloves, sliced

3 bay leaves

1 t (542 mg) dried thyme

12 whole peppercorns

½ lb (227 g) shallots (optional)

Other herbs as desired for more flavor

1. Chop vegetables (can be larger pieces).

2. In a large stainless-steel or enamel pot, combine all ingredients. Bring to a boil, then reduce heat and simmer for 2 ½ hours. Uncover and continue to simmer for an additional hour.

3. Sterilize jars, lids, and utensils.

4. Strain stock through a colander or sieve lined with cheesecloth.

5. Let cool and skim fat.

6. Return stock to a boil.

7. Ladle stock into hot jars. Leave a 1-inch (2.5 cm) headspace. Secure lids.

8. Follow canning steps 3-6 of the Pressure Canning Method (see pages 60-61). Process pints (473 ml) for 30 minutes or quarts (946 ml) for 35 minutes at pressure listed for your altitude and canner (see page 64).

9. Remove jars from the canner. Let cool for 24 hours, test seals, and store. Store any unsealed cans in the refrigerator and consume within 2 weeks.

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