Vegetable Broth Canning Recipe

Place 1 2 inches of water in your pressure canner and place the canner on the stove to heat the water.

Vegetable broth canning recipe. For canning i fill my big enamel water canning pot with frozen veggie scraps top with hot water bring to a boil and simmer about an hour. Combine the solid ingredients meat and vegetables with meat broth tomato juice tomatoes or water to cover. For example i ll use it when i make bulgur or rice instead of using water.

Step 4 combine. I personally don t just drink it but i ll use it in many dishes and soups. You would then proceed with appropriate pressure canning times for the type of stock.

Use natural slow pressure release for all above at the end. This easy and flavorful vegetable broth recipe will give you the base to make vegetarian soups gravy or just to add flavor to a variety of vegetarian dishes if you are cooking vegetarian or vegan you can use this vegetable broth as a substitute for any meat broth or stock that recipes list. You can easily measure the headspace with this inexpensive canning funnel.

Cook the vegetables simmer until soft in boiling water or steam. Pour the vegetable broth into your sterilized canning jars leaving 1 inch head space. There are no guidelines for canning fish or seafood stock less is more with stock.

For each cup of dried beans or peas add 3 cups of water boil 2 minutes remove from heat soak 1 hour and heat to boil. I even press the cooked veggie scraps to get the most of my broth. Then i strain and use or freeze.

When you get to the bottom of your pot you ll want to strain all of the veggies out of your broth by pouring them into a strainer in the sink with a bowl beneath. All in all it takes about 30 45 minutes depending on how solid the mass of veggie scraps are. A lot of times i ll use it instead of using water because it adds great flavor.