'Tis the season for making stocks. These recipes were created by what I have on hand and what my garden and freezer are spewing out at me. Many recipes call for broth or stock, this is such a great and actually easy and rewarding thing to make. If you're not afraid to pressure can things, it's my preferred method to store it. But you can just make a small batch if you know you'll need it for a pot of soup, or you can easily freeze it in gallon or quart sized ziplock bags.
Vegetable Stock
yields 7 quarts
basic stock ingredients:
2 large onions quartered, skins on
6 ish medium carrots (and or zucchini or squash, something sweeter)
6 ish celery stalks and leaves
small bunch fresh parsley
1 Tbl peppercorns
2 bay leaves
Optional:
2 sprigs fresh thyme
~20 leaves of beet greens
~20 leaves of mustard greens
~20 medium kale leaves and stems
some people don't recommend kale or cabbage, but others said some was ok, and to balance it out, I was pleased with the flavor.
salt optional, not recommended in stocks where you will salt your dish later
8 quarts warm water
Let simmer an hour or two. Most broths I leave overnight but I didn't see anyone doing that with veggie broth so I only did it for a few hours. Add salt and use in soup or can in quart jars at 10 lbs pressure for 35 minutes.
Beef/Pork Stock
Make this the same way, just with bones. I'm making mine now, it will simmer overnight and I will can it tomorrow. I read that you can substitute squash for carrots and I have a monster zucchini and not as many carrots this year, so I added a bunch of zucchini my beef/pork stock.
Turkey Stock
Later this week I'll make the turkey I pulled out of the freezer yesterday (yes I cleaned out the freezer, thus the stock making rush). I'll combine my turkey bones and my chicken bones that are frozen waiting for stock and can that up as well. I go through a lot of canned stock.
Fish Stock/ Shrimp Stock
I also love making salmon stock, just use all of your excess heads, spines, bones, etc and throw them in with the same basic ingredients. I do the same thing with all of my shrimp peelings, throw them into a broth to extract any nutrients that are left.
Vegetable Stock
yields 7 quarts
basic stock ingredients:
2 large onions quartered, skins on
6 ish medium carrots (and or zucchini or squash, something sweeter)
6 ish celery stalks and leaves
small bunch fresh parsley
1 Tbl peppercorns
2 bay leaves
Optional:
2 sprigs fresh thyme
~20 leaves of beet greens
~20 leaves of mustard greens
~20 medium kale leaves and stems
some people don't recommend kale or cabbage, but others said some was ok, and to balance it out, I was pleased with the flavor.
salt optional, not recommended in stocks where you will salt your dish later
8 quarts warm water
Let simmer an hour or two. Most broths I leave overnight but I didn't see anyone doing that with veggie broth so I only did it for a few hours. Add salt and use in soup or can in quart jars at 10 lbs pressure for 35 minutes.
Beef/Pork Stock
Make this the same way, just with bones. I'm making mine now, it will simmer overnight and I will can it tomorrow. I read that you can substitute squash for carrots and I have a monster zucchini and not as many carrots this year, so I added a bunch of zucchini my beef/pork stock.
Turkey Stock
Later this week I'll make the turkey I pulled out of the freezer yesterday (yes I cleaned out the freezer, thus the stock making rush). I'll combine my turkey bones and my chicken bones that are frozen waiting for stock and can that up as well. I go through a lot of canned stock.
Fish Stock/ Shrimp Stock
I also love making salmon stock, just use all of your excess heads, spines, bones, etc and throw them in with the same basic ingredients. I do the same thing with all of my shrimp peelings, throw them into a broth to extract any nutrients that are left.
