Vegetable Stock for Canning

This vegetable stock is perfect for soups, stews, and sauces. Pressure canning this means it's always ready to use. Makes 4-quart jars.

Prep Time10

Cook Time2

Process Time35

Total Time2 45

Course: Pantry Staple

Keyword: vegetable stock for canning

Servings: quart jars

Calories: 155kcal

Author: Katie

Equipment

Pressure canner
Mason jars
strainer
Cheesecloth
Large pot

Ingredients

10 carrots peeled and roughly chopped (about 1 lb)
6 celery stalks roughly chopped
2 medium onions roughly chopped
2 bell peppers roughly chopped and seeds removed (any color)
1 parsnip peeled and roughly chopped
1 large tomato or 3 Roma chopped or left whole
6 cloves garlic smashed and papers removed
4 bay leaves
4 sprigs oregano or 1 tablespoon dried oregano
4 sprigs thyme or 1 tablespoon dried thyme
4 sprigs rosemary or 1 tablespoon dried rosemary
1 tablespoon salt optional
1 tablespoon whole black peppercorn
32 cups water 2 gallons

Instructions

Cook. In a large pot, add all of the ingredients. Set it over medium heat and bring it to a boil. Once the mixture is boiling, reduce the heat to simmer, cover, and allow to simmer for about 2 hours.
Prep jars. Halfway through the simmering time, prepare the jars for canning. Wash the jars, lids, and rings with hot soapy water. Transfer the jars to your pressure canner. Fill the jars with water, and the canner to the water fill line (about 3 inches). Place the canner over medium heat.
Strain. Strain the broth over a fine mesh strainer. Transfer back into the large pot and bring back to a boil. (If you do not have a fine mesh strainer or want a clearer broth, line a strainer with 2 layers of cheesecloth.)
Fill jars. Ladle the hot broth into the hot jars, leaving a 1-inch headspace.
Wipe rims. Wipe the rims with a clean, damp cloth (you can dampen the cloth or paper towel with white vinegar)
Secure jars. Place the lids and rings on the jars. Tighten so they are fingertip tight.
Process. Transfer jars to the pressure canner and fill with water until the fill line (or about 3 inches of water). (Add a splash of white vinegar to prevent mineral deposits from forming on the outside of your jars.) Place the lid on and lock it in place. Set the heat to medium-high heat. Allow the canner to vent steam continuously. Once steaming, set the timer for 10 minutes. After 10 minutes, set the canner to 11 lbs (digital) or place weight (10 lbs). Once the canner is up to pressure, set the time for 35 minutes (quart jars) or 30 minutes (pint jars). If the pressure goes below the set pressure, stop the timer, bring the pressure back up, and restart the timer.
Vent. Once the timer goes off, remove the canner from the heat and allow the pressure to drop naturally. When the pressure hits zero, remove the weight (or set the dial to 0) and allow the steam to stop venting. Wait 10 minutes once the steam stops venting to remove the lid.
Cool. Remove the lid, tilting the lid away from your face, and allow the jars to rest in the canner for 5 minutes. Transfer the jars to a heat-safe area and allow them to cool for 12-24 hours.
Check seals. After 24 hours, check the seal by pressing the middle of the lid. If it stays down, your jars are properly sealed. Remove the rings and store them in a cool, dark place for 12 to 18 months, depending on your lid manufacturer’s recommendations. If a proper seal has not happened, refrigerate the broth and use it within 5 days.

Notes

Removing the canner’s lid before the pressure has fully released can result in jars shattering in your canner.
The USDA recommends that your broth stay under pressure for the whole time for safe storage.

Nutrition