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Veggie Stock

Veggie Stock
Spring is here! Now all the gardens are blooming. What to do with all those veggies? Hmmm..... stock!
 
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Step 1Ingredients

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!
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7 comments
May 26, 2011. 9:01 AMscoops51 says:
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.
May 24, 2011. 10:34 AMhkalisiak says:
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.
May 24, 2011. 7:00 PMsquirrelgrrrl says:
I believe hkalisiak is right; I'd break out the pressure cooker for this one.
May 23, 2011. 9:15 PMtoadwest says:
If you cool down your veggie stock close to the freezing point you should be able to lift off that excess oil.
May 23, 2011. 9:16 AMscoochmaroo says:
I'm saving up veg scraps to do just this. But I've never used tomatoes before!

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I'm a crafting mommy of nine. I play video games, I love to crochet,sew, paint, bead, cook, write, watch movies and have fun:) I will try almost anything at least once. I blog about everything, garden...
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