I have been thinking about making vegetable broth since the snowy run a week ago. It is perfect for the cold weather. I picked up the vegetables on Saturday and made it yesterday. I use beets, carrots, celery, onions, garlic, and greens. I made it in the 8 quart pot. The quantities of the vegetables are shown in the picture. They sometimes have the beets with the greens attached and then I use the beet greens for the greens. This time, I bought chard and basil for the greens. I like a strong flavor of beets and onions.
After putting in the chopped and peeled vegetables except for the greens, I fill the pot up almost to the top with distilled water. Yesterday, it took 14 cups. I put the lid on, turn the stove on high, and stay close waiting for the water to boil. Once it has boiled, I add the greens and turn down the heat to medium low. I let it cook for 3 hours with the lid on stirring occasionally. For my desired taste, three hours is the magical number.
After the 3 hours are up, I strain out the cooked vegetables, pour myself two cups of fresh broth, and then put the bowl with the rest in the refrigerator to cool while I clean up.
Once the broth has cooled down to about room temperature, I put it in quart canning jars with 2 cups per jar. Two servings go in the refrigerator and the rest goes in the freezer. Last night, it made 10 cups of broth. I drink it by itself. It could be used as stock for a bean and vegetable soup. The taste is deep and full. I am looking forward to having some after this evening’s run.
Take care and thanks for reading.