Vegetable Broth

Easy and inexpensive to make, and useful in many ways.

Ingredients (20 quarts)

• 20 lg carrots, scrubbed and chopped
• 2 bunches celery, chopped (leaves and all)
• 4 lg onions, halved, skins left on
• 4 parsnips, scrubbed and chopped
• 1 head garlic, whole cloves unpeeled
• 1 lb portabella mushrooms, chopped
• 4 lg tomatoes, chopped, or 1 qt tomatoes
• 1 bunch parsley
• 2 Tbs peppercorns
• 2 tsp salt
• 3 or 4 lg bay leaves

Directions

1. Heat oven to 425° F.
2. Place carrots, celery, onions and parsnip in roasting pan.
3. Roast uncovered until veggies are brown, about 25-45 minutes, turning over halfway through.
4. Remove from oven and place in large stockpot. Deglaze the frond and add to pot.
5. Add everything else to the stockpot. Cover with water by a couple of inches.
6. Bring the pot to a boil. Reduce heat and simmer for hours, at least 4 and up to 12 hours.
7. Strain it all through a sieve and/or cheesecloth, pressing to release all the delicious liquid. Set in cold space overnight.
8. Skim anything that has floated to the top. Bring the rest to a boil again.
9. Pour into quart jars with 1" headspace.
10. Pressure can at 10 pounds for 35 minutes.