Probably treat it just like it was a meat based broth. I would also add a few herbs too. Summer Savory is a nice herb to add brightness to broths. Avoid adding any salt as that can be added after you open the jars. I also like the dried vegetables like diced carrots, celery, peppers, onions, potatoes, peas, spinach, and several others. These rehydrate quite well if you want a nice rich vegetable soup.

My vegetable stock notes (stored in my canner :))

Strain, discard solids. Ladle hot stock, hot jars, adjust lids. 30 min pints, 35 min quarts...10# pressure. 8 quarts water to begin with, simmered approx 4 hours, yields roughly 4 quarts

I treat it just like vegetable soup instructions.

Dave

Here is a link that might be useful: NCHFP - Canning Vegetable Soups

Thanks for the tips!
I agree on the salt, you can always add more to taste later but it is really difficult to get rid of it when there is too much.
I haven't dried very many veggies since our climate is not really appropriate to dehydrating most of the year.

The other half keeps making faces at me whenever I mention veggie stock. He would rather I just add the stuff for veggie stock in when I make the chicken stock.
Oh well.
Thanks again

I'm glad this came up - as I have a VERY large stock pot of greens stewing on the stove. It wasn't planned - but just happened.

My green veggies suddenly began to overpower my abilities to keep up. Surprising what a 5 day flu will do to a garden that is at it's prime - without attention it needs!

Sooooo - yesterday, I grabbed a large milk crate and yanked up every over-due broccoli, cabbage leaf, Chinese cabbage, spinach, carrot top, leek top, and 4 in. long snap pea, washed off the dirt a bit, and threw into the biggest pot, I could find. Then I cleaned out the fridge (after 5 days illness) added some sad looking end-o-season peppers, and cherry toms, 2 half-squeezed lemons, and let her rip!

It smells heavenly! Soon will strain and preserve - so appreciated the notes above - but in my delicate condition, think I will freeze this time.

Actually, since the beginning, I've been wondering what to do with the "squeezings" - being such a salvager - ya know.

Could I possibly take all of these nice-looking, fiber-rich morsels, and after squeezing all of the wonderful juices out of them, spread them on my dehydrator shelves, dry them and powder the results? I should think this would be great mixed into home-made burritos, pitas, roll-up breads, as they would certainly add flavors, and food value.

Haven't tried it, but I'll bet somebody out there has, and so would like to hear your adventures.

P.S. any pop-ups or added links in my message came from "outer space" I assure you I didn't do it.

Just my 2 c's.

Bejay

bejay, you have my sympathies! I was wiped out for four or five days with a stomach flu, and the minute I recovered hit with a nasty cold that is just easing up. (Somewhere in there I was healthy for one day, but I spent it stranded between planes at the DC airport, which seems really unfair.) And I am NEVER sick --- got the constitution of a horse.

Anyway, your broth sounds lovely. And I admire your thrift in wanting to dehydrate squeezings! It is quite satisfying enough for me to put them into the compost, thinking that it's the third use for that veggie....

BTW, I would have steered away from broccoli and cauliflower as maybe more strongly flavoured than a veggie stock wants, but it sounds like you have enough other great stuff in there to balance it out!

Enjoy,

Z

Well I put the pot of veggie bits on to simmer today. There was a leftover small chicken carcass that I threw in as well. Just got done straining out the solids and separating the oil with the little cup/spout thingie (what's that called?)

Anyway, about 5 quarts in a pot in the fridge to pull out in the morning and bring to a boil while I warm up some jars and get the pressure canner ready. I'm planning to use morz8's time of 35 minutes at 10# for Quart jars. Since it is only liquid I can't really see going for the 75 minutes needed for soup with half solids in it but since it wasn't just chicken in the pot that I got the juice from I suppose I can see going longer than the 25 minutes listed for meat (chicken or beef) stock.

Anyone have any comments before I go ahead in the morning with it?

I checked my note card against my BBB (which doesn't seem to be the last one published and I'll replace it this year)--- it confirms 10 min longer for vegetable than for chicken or beef. If you are straining it, I don't see any reason to process as for soup either.

My final yield of vegetable stock was 12 pints, which I froze. This came as a result of all of the vegetables that were rapidly become overly ripe and ready to bolt - carrot tops, chinese cabbage, broccoli, celery, last of peppers, cabbage leaves, chard - I tossed them all into the pot, added some lemon balm, whole lemons, onion tops - you name it - It was fab!

Then I strained the liquid - pressing out as much moisture as possible, and dried the rest - it looked like "interesting" seaweed. Smelling heavenly like spicy, peppery, lemony celery after being dried, I ground it up and it made the best seasoning. I hope to use it in my sourdough bread batch next time. It should make great seasoning for most any main dish.

What a great way to salvage the bolting vegetables. Thanks for sharing the idea.

I also re-worked 2 quarts of canned sour plum sauce into 10 plastic bottles of fruit drink - with less sugar. I'm slowly re-doing a lot of saved summer fruit that way which was frozen during the harvest frenzy.

Looking forward to making lots of nice soups from that new stock idea. Thanks.

Bejay

morz8,
I just found Veggie stock in my Ball complete book. And yes it does say 30 minutes for pints and 35 minutes for Quarts. I wonder how I missed it when I looked before. And I do have the newest books.

Is there anything that you cant put into chicken stock when you can it, if you strain everything out. I save ALL my scraps for stocks, from onion peels, to garlic ends, to potatoes, to lemon wedges, to starchy water from pasta and rice. Tons of spices and herbs and such and I just wanted to make sure it would be safe.

Im asking because I just found out spaghetti sauce must be a particular recipe, you cant just throw anything in..I'm guessing stocks are different because they're strained.

By the way, I will be pressure canning this.

And to the original poster:
To remove almost all fat, after skimming your chilled stock put some ice cubes in a strainer and pour the stock over the ice cubes slowly, the fat sticks to the ice and you'll get pretty much all of it out.

Check out this discussion on stock from a couple weeks back. It would appear that there aren't many things that are forbidden. ;)

Personally, I'd go easy on the starchy water from the rice and potatoes as that is getting close to the "starchy thickeners prohibition".

Dave

Here is a link that might be useful: Cheap ways to make stock