Veggie Stock

Spring is here! Now all the gardens are blooming. What to do with all those veggies? Hmmm..... stock!

Step 1 Ingredients

4 large Portabella Mushrooms chopped- you can use any mushrooms you might have. I just like the portabellas.
 
8-10 large carrotts chopped

one stalk of celery chopped

one handful of garlic peeled and minced

two large white onions chopped- don't like white, use your favorite

three bell peppers chopped. I don't like green bell peppers, they give me heartburn:)

Tomatoes- How ever many you have! I used about twelve roma tomatoes

not pictured- Olive oil and a large stock pot

Get everything together and chop away!

Comments

[scoops51]

Yes, you MUST use a pressure canner for this one. If not, you risk botulism. Boiling water canning is only for high-acid foods such as fruits, jellies, jams..
Stock is NOT high acid.

A faster, safer way to store this is in the freezer. Stocks freeze beautifully.

But all this being said, this looks like a wonderful recipe and I'll be trying it soon.

[my 9 lives]

Thank you so much for the info:) We use up food so fast in my house to really (store) anything! I will try freezing it next time.

[hkalisiak]

Good recipe, but PLEASE PLEASE PLEASE don't anyone use the water bath method to can this stock!!! Water bath canning is for acidic foods ONLY - there's no way this recipe is going to be acidic enough to prevent botulism. Even if you can just tomatoes, you have to add acid to them before you can them.

[my 9 lives]

Great advice! Thank you:)

[squirrelgrrrl]

I believe hkalisiak is right; I'd break out the pressure cooker for this one.

[toadwest]

If you cool down your veggie stock close to the freezing point you should be able to lift off that excess oil.

[scoochmaroo]

I'm saving up veg scraps to do just this. But I've never used tomatoes before!