Roasted Vegetable Stock Canning Recipe | The Canning Diva
Roast vegetables for enhanced flavor through Maillard reaction, concentrated sweetness, and reduced bitterness. This technique adds depth to your vegetable stock, perfect for soups and stews.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canningdiva.com.
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
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