On Saturday, before the most recent house hunting craziness, LD and I went crazy making vegetable broth. When I say crazy, we made 25 pint jars and 7 quart size jars of vegetable broth. We were both very excited to try out the pressure canner we have had since our wedding and figured this low difficulty recipe could be a great first go at pressure canning. Now, we need some suggestions on what to do with all of these cans because this is probably a year supply for us! I will never buy it in stores again because they like to charge a minimum of 80 cents per pint size can. We made all of ours for $4.50! That’s about 12 cents per can!
To make the broth you will need:
- 1 bag of celery
- 1 bag of carrots
- 3 onions
- 1 leek
- Garlic Powder
Wash and chop all of the vegetables. We cut ours a bit big, which isn’t a big deal, it will just take longer to diffuse the flavor into the water. We then filled up a stock pot and our water bath canner with warm water and divided the vegetables proportionately between the two. We added the salt and garlic powder to taste and then simmered the pots for about 3 hours. We would check in on the broth every so often and would add salt or garlic if it needed it. If you cut your vegetables smaller than we did, your broth will probably take less time to make.
Once your broth is finished. We used a glass pitcher to pour the broth through a strainer into a bowl.
We then proceeded to use a glass measuring cup to fill our pre-washed and sterilized jars with the broth, filling to about an inch from the top.
We used the pressure canner at 11 psi for 25 minutes for the quart size and 20 minutes for the pint size jars. After the jars cooled, we labelled them with what they were and when they were made. The properly sealed jars should last for a year.