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Hatice 61_61
Hatice 61_61
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Monday 15 April 2024 11:25:59 GMT
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DIY VEGETABLE STOCK is a go-to recipe in my kitchen. I use kitchen scraps to get a second life from celery leaves, small carrots and onions, unimpressive garlic, and homegrown herbs. It's so easy and takes only 35-40 minutes. Ingredients: 1 bunch celery leaves, roughly chopped 2 small or 1 medium onion, peeled and coarsely chopped 2 large carrots or 6 baby carrots, scrubbed and diced 1 small bulb garlic, top cut off and removed (skins on) 6 sprigs thyme 2 tablespoons fresh or dried parsley flakes salt and pepper to taste (I suggest liberally) 16 cups water Directions: Combine all of the ingredients in a large stock pot. Bring to a boil. Reduce heat and allow to simmer for 35-40 minutes, until all vegetables are softened. Remove from heat and press the food scraps down to the bottom of the pot with a potato masher to release extra juices. Strain the stock through a sieve and save the scraps for the compost heap. Ladle or pour stock into canning jars or freezer-safe containers. This recipe usually yields 12 pints. Storage: This stock can be refrigerated for 2-3 days. Frozen stock will last one year in the freezer in freezer-safe containers. For shelf stability, stock can be pressure canned at 10 pounds of pressure. Pressurize pint jars for 30 minutes and quart jars for 35 minutes.
DIY VEGETABLE STOCK is a go-to recipe in my kitchen. I use kitchen scraps to get a second life from celery leaves, small carrots and onions, unimpressive garlic, and homegrown herbs. It's so easy and takes only 35-40 minutes. Ingredients: 1 bunch celery leaves, roughly chopped 2 small or 1 medium onion, peeled and coarsely chopped 2 large carrots or 6 baby carrots, scrubbed and diced 1 small bulb garlic, top cut off and removed (skins on) 6 sprigs thyme 2 tablespoons fresh or dried parsley flakes salt and pepper to taste (I suggest liberally) 16 cups water Directions: Combine all of the ingredients in a large stock pot. Bring to a boil. Reduce heat and allow to simmer for 35-40 minutes, until all vegetables are softened. Remove from heat and press the food scraps down to the bottom of the pot with a potato masher to release extra juices. Strain the stock through a sieve and save the scraps for the compost heap. Ladle or pour stock into canning jars or freezer-safe containers. This recipe usually yields 12 pints. Storage: This stock can be refrigerated for 2-3 days. Frozen stock will last one year in the freezer in freezer-safe containers. For shelf stability, stock can be pressure canned at 10 pounds of pressure. Pressurize pint jars for 30 minutes and quart jars for 35 minutes.

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