Vegetable stock.

By moninikole

Ingredients

• 3 cups water.
• 3 cups chopped and cored roma tomatoes
• 3 cups sliced peeled carrots
• 2 cups whole kernal corn
• 3 cups sliced celery
• 1 cup sliced up green beans
• 1 cup coarse chopped onions
• 2 tablespoons parsley
• 1 bay leaf
• 1 large clove of minced garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/3 tablespoon canola oil.

Preparation

Step 1

In large pan brown the onions in the oil until soft then add all remaining vegetables, water and spices,
bring to boil, then simmer for 2 hours.
stain into hot jars leaving 1 inch headspace.
cover with hot lids.
process pints for 60 minutes and quarts for 75 minutes
at 11 pounds of pressure.