Roasted Vegetable Stock Canning Recipe | The Canning Diva

Ingredients

• 3 large yellow onions, quartered
• 3 carrots, peeled and coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 heads garlic, tops chopped off to expose the cloves
• 8 large white mushrooms, halved
• 6 medium tomatoes, halved
• 1 teaspoon course sea salt (optional)
• 1/4 cup olive oil
• 3 cups dry white wine, divided
• 18 cups water
• 1/2 bunch fresh parsley
• 4 sprigs fresh oregano
• 2 bay leaves (fresh or dried)
• 1 tablespoon whole peppercorns