Pressure canning is the safest method of processing vegetable broth or stock. To make broth, combine vegetables in a large stockpot, simmer for 2 hours, remove vegetables with a slotted spoon, and strain the soup using a cheesecloth. Hot-pack vegetable broth into hot canning jars and process for 30-35 minutes.
Is it Better to Water Bath Can or Pressure Can Vegetable Broth?
Pressure canning is the safest method of canning vegetable broth. The primary ingredients are vegetables with low acidity, which poses a botulism risk if canned in a water bath canner.
Since botulism spores survive boiling water temperatures, the National Center for Home Food Preservation recommends that products containing vegetables with pH above 4.6 should be canned at a temperature between 240-250°F, which is only attainable using a pressure canner.
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Vegetable Broth Canning Recipe
- Total Time: 4 hours, 45 minutes
Description
Use this vegetable broth canning recipe to make flavorful stock that is the perfect soup base for winter meals. If it’s your first time canning, follow the simple step-by-step directions below for a perfect broth!
Ingredients
- 5 to 6 medium carrots, cut into 1-inch pieces
- 6 stalks of celery, cut into 1-inch pieces
- 3 medium onions, quartered
- 2 medium red bell peppers, cut into strips
- 2 medium tomatoes, coarsely chopped
- 2 medium turnips, coarsely chopped
- 3 cloves garlic, crushed
- 3 bay leaves
- 1 teaspoon crushed thyme
- 8 peppercorns
- 7 quarts water
Instructions
- Wash your canning equipment in hot, soapy water and rinse well. Simmer clean jars in boiling water for 10 minutes or until ready for filling.
- Prepare your pressure canner. Put 2-3 inches of water inside per the manufacturer’s instructions, place a jar rack at the bottom, and set the canner to warming on the stove.
- Wash all vegetables using cool, plain running water. Rinse well. Re-rinse carrots, peel, and slice them into 1-1/4 inch wide pieces. Chop celery stalks into 1-inch sizes and onions into quarters.
- Split your red bell peppers with a sharp knife, remove the seeds, and cut them into thin strips. Coarsely chop your turnips and tomatoes.
- Combine all veggies, spices, seasonings, and water in a clean large stockpot. Set on a stove, cover the pot with a lid, and boil the mixture over high heat.
- Reduce the heat to a gentle simmer for 2 hours. Turn off the heat.
- Using a slotted spoon, remove the solids and put them in a clean, large bowl. You may discard the veggies or eat them.
- Place a chinois sieve, fine-mesh strainer, clean cheesecloth, or cotton tea towel on a clean stockpot and strain your ready veggie stock through it to ensure a clear broth.
- Ladle the hot broth into hot jars, and leave 1-inch headspace. Using a bubble popper remover tool, remove excess air bubbles.
- Wipe the jar rims with a clean paper towel, or cloth dipped in vinegar or hot water.
- Place sterilized flat lids on top of the jars, add screw bands, and adjust them until they are finger-tight.
- Carefully load the filled jars into your pressure canner using a jar lifter, lock the lid, and adjust the heat to high to boil the water and build pressure.
- Once the water reaches a rolling boil, remove the weight/pressure regulator (open the petcock) and let pressure escape steadily for 10 minutes.
- Close the petcock and wait for the pressure to increase to 10 lbs.
- On reaching the required pressure pounds, set a processing time of 30 minutes for pints or 35 minutes if using quarts.
- Once the timer beeps, turn off the heat. Allow the canner’s pressure to drop to zero before opening the lid.
- Remove the jars with a jar lifter and place them on a towel-covered counter to cool for 12-24 hours.
- Once the jars cool, check the seals. Press each lid’s center with your finger. Any lids that flex up and down when pressed didn’t seal. Put unsealed jars in the fridge and use them immediately.
- Remove screw bands, wipe sealed jars, and label them with the contents and canning date.
- Store them in a cool, clean, well-aerated place such as a pantry or cupboard away from direct sunlight.
- Prep Time: 10 minutes
- Canning Time: 35 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 1 cup
- Calories: 80kcal
- Sugar: 2g
- Sodium: 610mg
- Fat: 1.9g
- Saturated Fat: 0.4g
- Carbohydrates: 13g
- Fiber: 1.7g
- Protein: 2.9g
- Cholesterol: 2.4mg
Best Ingredients for Canning Vegetable Broth
The most popular ingredients for making a rich vegetable broth for canning include:
What Vegetables Should Not Be Added When Canning Vegetable Broth?
Some vegetables should not be added to vegetable broth because of how they flavor or color the broth. Potatoes and pumpkins may cause a cloudy stock, with the starch acting as a thickener which may inhibit proper heat penetration during canning. Broccoli, cauliflower, and beets have strong flavors that can overpower subtle flavors in veggie broth, while leafy greens like kale may give your broth a bitter taste.
Is there a Difference Between Vegetable Stock and Vegetable Broth?
Yes. – there are a few key differences between vegetable stock and broth:
- Consistency: Vegetable broth has a thin consistency, while stock is thicker.
- Cooking time: Vegetable broth cooks quickly while stock simmers longer.
- Use of salt: Homemade vegetable broth is often salted while stock is unsalted.
Is it Safe to Can Vegetable Broth?
Yes. Vegetable broth can be canned safely in a pressure canner. Use a tested recipe when canning vegetable broth and adjust the pressure per altitude to ensure a successful canning process.
How Long Does it Take to Can Vegetable Broth?
The processing time for vegetable broth in a pressure canner is 30 minutes for pint jars or 35 minutes for quart jars at 10 lbs.
How to Store Canned Vegetable Broth
Store labeled jars of canned vegetable broth in a clean, dry place to prevent contamination or corrosion of metallic lids.
Ensure the storage area is away from fluctuating temperatures, such as near hot pipes, furnaces, or uninsulated garages, because the conditions may diminish the quality of the broth. For best quality, store your broth at 50-70 degrees Fahrenheit.
What is the Shelf Life for Canned Vegetable Broth?
Canned vegetable broth is shelf-stable and has a shelf life of 12-18 months. However, the USDA recommends a best-used-by date of 1 year from the canning date for all home canned goods to ensure the best nutrition and flavor. Opened jars of vegetable broth last between 3-5 days in a refrigerator.