I’m assuming the answer is “no” but have to ask, is it safe to add carrot, onion, garlic, celery and some spices during the broth making process? No chunks of anything- vegetables just added for flavor and strained before skimming fat step.
https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-stock/
by one_puddle
6 Comments
I think the ball recipe for chicken soup has carrots and celery in it. I imagine if it’s fine in the soup it’s fine if you make stock with that in it.
You’re good to go.
It’s fine to add those veggies while making stock to pressure can as long as you strain all the veggie bits out before canning. I save my veggie scraps in a freezer bag and when it’s full I know it’s time to make more stock. What’s not ok, and what I’ve seen some YouTube canners do, is to blend those veggies and can without straining. Also, it’s fine to cook it for as long as you want. I generally do mine in a crockpot for 12ish hours even though the recipes say to cook for less. I know that’s more than you were asking, but I wanted to be thorough.
Yes, you can make the stock with all the veggies, then strain before canning. I do find that a little AC vinegar in the stock helps bring out flavor a bit more.cook it low and slow in a crock pot of you can put it all in your instapot and cook for an hour or two.
It’s fine to add a small amount of veggies. It’s commonly recommended that if you use a lot of veggies, you should process for vegetable stock time (10 minutes longer I think but check NCHFP for the actual recipe).
I’ll add that I’ve heard adding any amount of bell pepper can make the entire batch, once processed, taste overly of peppers.
And there was something else someone complained about I’ve seen. Not safety related but taste related.
Something to note: the use of celery leads to bitter flavors after about 3 months in the jar. I use only onion and carrot because I make enough to keep longer all year.