Friday, October 21, 2011

Stock on Chilly Days!

I know I'm in the south, and after growing up in the north, I know it's not the least bit COLD yet. However, I can't stand chilly temps. 60 degrees is way too cold for poor little me. I refuse to turn the heat on and pay those bills so early though. No heat on in this house for at least another month (I will break and get propane for the gas fireplace for chilly nights, but that's going to be rare).

Since I cook, can and bake... I will use the stove since its dual purpose. I'll run it all day long as its creating bread, warming dinner or running a constant pressure canner. Today, I don't know why I'm layering on the clothes, but my body says it is not 65 in this house... the goosebumps on my arms say its more like 50 degrees in here! Well, I had to come up with something to warm it up in here before I start dinner.

So today the 12 quart stock pot is out and Veggie & Herb stock is boiling away. In a few hours I'm hoping to be storing away at least 8 quarts of this amazing smelling stock to use this Thanksgiving and Christmas holiday. Its amazing that making this stock makes the house smell wonderful, heats the house as well, plus makes some of the simplest best tasting addition to so many meals! I just don't understand why more people don't make their own stock? Have you ever bothered to compare store bought to homemade? Store bought = TASTELESS! :p

So here's my recipe (You are welcome to change it for what works for what you have on hand! Tips and tricks at the end of the recipe.)

-12 Quart Pot for these amounts-

2 lbs  Carrots
1 Stalk (the whole big heart) of Celery Leaves and all
4 Large Ripe Tomatoes
1 Large Onion
1/2 lb Broccoli Stalk
6 Bell Peppers
6 Cloves of Garlic whole
5-10 Sprigs of Thyme
Handful (~1/2 cup) Fresh basil
4 Sprigs (Branches) of Rosemary
1/2 Cup of Parsley
6 Fresh Sage leaves
2 Tbsp Kosher Salt (more or less to taste)
1 1/2 Tsp Black Pepper
8 Quarts of Water

Bring this to a high boil, and then simmer for 2-3 hours. Strain into a clean bowl and the ladel into sterilized Quart jars (or pints). Can in a 'PRESSURE CANNER' only. 10lb pressure for 35 minutes for the Quart size.

OR Freeze in tupperware!


1 - I save the tips and tops of carrots and celery we eat everyday. I put them in a freezer bag and stuff them away to make stock with so I don't pay for a full back of freeze veggies when I make stock. I also do this with chicken bones when we're done with dinner. I take the bones from finished chicken and pop them in a freezer bag until I have time to simmer stock all day.

2 - Use any fresh herbs you have hanging around in your garden. I throw in the stems and all as they lots of good flavor in the stems, especially parsley. So if you buy these and can't grow them, cut the leaves off you need for other meals and freeze the stems along with your veggie scraps to use in stocks later.

3 - Don't bother chopping your veggie neatly or even small. I give everything a real rough chop just so they fit in my stock pot. They'll get soft and release their flavors just fine.

4 - Taste...Taste... Taste... You want this to be a personal adventure in flavor. Taste as you go, make changes to your liking. Be the chef!


  1. We're not turnin the heat on here either! We turn the heat blankets on at night & if its cool in the house during the day ya better throw a beanie on, lol. The stock sounds good, I need to make it for the Holidays too. I made your hm stuffing last Thanksgiving, my family loved it. I was thinkin about it the other day... I will be makin it this year too :)

  2. Make sure to seed and stem the pepper... I didn't seed mine in a rush, and the stock ended up bitter. I was so disappointed.

    When I do my chicken stock I toss the chicken parts/bones and veggie with olive oil and roast at 400 for 20 minutes or so until they brown nicely and then make the stock. WORLD of difference!

    You know, I better get to baking that stuffing bread myself this year, or I'll have a disappointed bunch coming to dinner. :P