Friday, October 6, 2017

Vegetable Stock

One of the easiest things to make from scratch is broth/stock.  I canned a huge batch of veggie stock this year.  It’s the perfect base for homemade soups, pot pie, gravy, and so many other things!

The easiest way to make veggie stock is with veggie scraps.  I keep gallon bags in the freezer just for this.  Ends of onions, zucchini, celery, asparagus, carrot peels, mushroom stems, etc.  Throw them in a bag in the freezer and once you’ve filled a bag (or four!) simmer in water, strain, and voila!  You’ve got homemade, flavorful stock to use, freeze, or can.

Homemade Vegetable Stock

Ingredients:

Veggie scraps
Water
Salt, pepper, herbs (optional)

Directions:

1.  Fill a large stock pot with veggies, seasonings* and cover with water (I use a 30 quart pot with a strainer).


2.  Allow the veggies to simmer for two to three hours and, using a potato masher, gently mash the veggies to release more flavor.  Continue to simmer for an additional two to three hours.  You’re looking for a dark golden color and a rich taste.



3.  Once your stock has finished simmering, remove the strainer basket (if using) and place it in a large pot to thoroughly drain.  Alternatively, line a colander with cheese cloth and carefully pour or ladle the stock into the cheese cloth.  You can also use the potato masher again to get as much flavor out as possible.

     


4.  Once your stock is strained, you're ready to use it immediately, refrigerate up to two weeks, freeze up to six months or use a pressure canner (continue to step 5) to store it indefinitely. 


5.  To pressure can:  Clean canning jars (quarts or pints), rings, and lids.  Bring the stock back to a boil and prepare pressure canner.  Carefully ladle the stock into canning jars, using a cheese cloth-lined funnel.


6.  Once jars have been filled, sealed, and placed into the pressure canner, close the pressure canner and process the stock at 11 pounds of pressure - 20 minutes for pints, 25 minutes for quarts.  Once finished, remove from canner, cool, remove the rings, and store.


* I choose not to add any seasonings - no salt, no pepper, no nothing.  This gives me lots of seasoning freedom when using this delicious stock in a recipe!

Enjoy!

~ Sara :)

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