Make Your Own Stock

Make Your Own Stock

Cooking mushroom soup. Pouring and mixing vegetal broth

Cooking mushroom soup. Pouring and mixing vegetal broth

How often have you found a great looking recipe to find that you can use “stock”, “broth” or water? I found that using stock or broth makes the dish better tasting and appealing.

Buying canned or cartons of broth is not too expensive, but why buy it when you can make it? It is really easy and you can do other things while it is “cooking” on the stove; (stay in the house and check on it for safety reasons).

You can make stock from leftover vegetables and broth and leftover meat and bones!

This is a great first-time canning recipe if you chose to can the stock instead of refrigerate.

Stock

Start by saving all your leftover vegetables like celery, potato peels, carrots, onions and salads that are not rotting. Put them in a large zip type bag in your freezer as you collect more.

When the bag is full, you are ready to cook it.

  • Put bag contents into stock pot on high heat
  • Add 6 quarters of water
  • Bring to a boil, stir and set to simmer (no lid)
  • Stir every 10 minutes to mix vegetiables
  • Simmer until vegetables are limp but not mushy. A good time to simmer is usually 45 minutes.
  • Turn off heat
  • Pour contents into strainer lined with cheese cloth into a large bowl
  • Discard leftover vegetables.
  • Scoop stock into quart canning jars (refrigerate if not canning to seal. Will last 1 month)

If you are going to keep broth outside of refrigerator, you will need to do a water bath canning to seal the lids on the jars.

Put stock into quart canning jars, put on lids/bands. Put into canning bath for 10 minutes. let sit for 12 hours. Make sure they sealed.

I use my stock for soups, stews and casseroles.

 

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