Vegetable Stock (Canning or Freezing)
When you know you’re going to be making vegetable stock, prepare ahead of time. Keep your clean vegetable ends and pieces in a food-storage bag in the freezer and add them to the stock water for increased flavor.
INGREDIENTS | MAKES 8 QUARTS
- 14 quarts cold water
- 2 pounds peeled carrots, cut into 1-inch pieces
- 2 pounds peeled parsnips, cut into 1-inch pieces
- 1 bunch leeks, rinsed well and chopped finely
- 12 stalks celery, cut into 1-inch pieces
- 3 large onions, peeled and quartered
- 4 large sweet red peppers, seeded and cut into 1-inch pieces
- 4 large tomatoes, seeded and diced
- 4 medium turnips, peeled and diced
- 6 cloves garlic, peeled and minced
- 6 bay leaves
- 2 teaspoons dried thyme
- 1 cup fresh parsley, chopped
- 1 tablespoon black peppercorns
- 2 teaspoons fine sea salt
Combine all ingredients in a large stockpot. Bring to a boil.
Cover and reduce heat to low. Simmer for 2 hours.
Uncover and simmer for 2 additional hours to concentrate flavors.
Strain stock through several layers of cheesecloth in a colander. Discard veggies and seasonings.
If canning, ladle stock into sterilized jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a pressure canner at 10 pounds pressure for 30 minutes for pints or 35 minutes for quarts.
