Ingredients
- 40 carrots
- 1 + 1/3 bunch parsley
- 4 bell peppers
- 20 celery stocks
- 12 cloves garlic
- 4 onion (you can add more if you like onions)
- 10 medium tomatoes
- 16 Oz container mushrooms
- 4 tablespoons peppercorn
- 3 teaspoons cloves
Avocado oil if roasting
- 2 gallons of water
Directions
- Roast (Optional).
- To get the most flavor out of your veggies, roast them before making the broth. To do so, arrange all vegetables (except dried mushrooms) in a single layer on a baking sheet, drizzle them with avocado oil, add salt and pepper to taste, and roast the veggies at 425 degrees Fahrenheit for 20-30 minutes or until they are tender and browned, turning them every 10 minutes.
- Place all ingredients in a 21 quart pot, cover, and simmer for 6 to 8 hours. Strain broth. The liquid will reduce a bit so you won’t get 2 gallons of broth - Maybe start with 2.5 Gallons?.
- Try using turkey roaster and cooking overnight
Wash your jars, lids and rings.
- Sterilizing jars and lids is not necessary for processing times of 10 minutes or longer, I place them in the oven at 200 degrees to keep them warm.
Fill the canner with 2 to 3 inches of water.
- Fill your jars. I am using a variety of sizes, including 1/2 pint jars. Nothing irritates me more than having to open an entire quart of vegetable broth when I only need a cup. So I’m canning, quarts, pints and 1/2 pints. Always use the processing time of the largest jar you are canning.
- Vegetable soup/broth requires an inch of headspace.
- Tap jars on a towel on the counter and/or use a bubble stick to remove air bubbles.
- Wipe jar and install lids and rings finger tight.
Vent for 10 minutes, then process
- 20 minutes for pints
- 25 minutes for quarts
Notes
Canned 14 Pints Aug 2022