Pressure canning vegetable broth - Ask Extension
We have a large productive garden and I like to make vegetable broth to use in cooking. There is no meat or fat. It is clear strained broth from an ...
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Pressure canning vegetable broth #769899
Asked August 30, 2021, 4:00 PM EDT
We have a large productive garden and I like to make vegetable broth to use in cooking. There is no meat or fat. It is clear strained broth from an assortment of mixed vegetables. (carrots, peppers, celery, onions chard leaves tomatoes, squash, cabbage). It varies depending on what I have available. I never use mushrooms or dry beans, but I will add a few fresh green beans and some garlic. I have been freezing it, but would like to can it to save room in the freezer. How long do I need to cook it a pressure? I pressure can things at 15 pounds pressure.
Weld County Colorado
Expert Response
Hi Marie,
I would suggest following a tested/safe recipe such as the one found in the Ball Blue Book. This book has a pressure canning recipe for Vegetable Stock. Hopefully you have a this book, I could not find this recipe on their website. This recipe says to process pints at 30 minutes and quarts at 35 minutes at the pressure adjusted for your altitude.
Happy Preserving and thanks for your question!
