Introduction: Veggie Stock

Picture of Veggie Stock

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

Step 1: Ingredients

Picture of 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!

Step 2: Saute

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In your stock pot pour about four tablespoons of olive oil into it on a medium heat.

Add onions,celery, bell pepper, mushrooms and garlic. Let that cook for about fifteen minutes.

Add the carrots and tomatoes. Fill with water till just about about full. Depending on the size of your pot this will vary. I added two TBLS.

tarragon ,salt and pepper to taste. Let it cook baby:) In the last picture you can see how all the veggies have disappeared. Looks like it

is ready to drain.

Step 3: Draining Time

Picture of Draining Time

Place a strainer into another large pot. Preferably over the sink so that if you spill it goes in the sink not the counter:)

The veggies that you just drained, don't throw those out! Chop them up in your food processor to use as your veggie burger base. That

recipe is coming next!

Step 4: Can It!

Picture of Can It!

Pour the stock into your favorite size of canning jar, leaving about one inch from the top to give it room for freezing if you won't be using the stock right away. You can also fill some ice cubes to use for sauteing and/or for small amounts when your recipe only calls for a tablespoon or two You have a great healthy alternative to beef or chicken stock. Play around with the recipe. Add different spices. It's your stock! Enjoy!

Comments

squirrelgrrrl (author)2011-05-24

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

antioch (author)squirrelgrrrl2012-08-19

Please elaborate! When and how will you use the pressure cooker in this process? How will it prevent botulism?

scoops51 (author)2011-05-26

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 (author)scoops512011-05-27

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 (author)2011-05-24

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 (author)hkalisiak2011-05-26

Great advice! Thank you:)

toadwest (author)2011-05-23

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

scoochmaroo (author)2011-05-23

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

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Bio: 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 ... More »
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