Roasted Vegetable Stock Canning Recipe

Roasting vegetables before making vegetable stock adds depth and complexity to the flavor that is difficult to achieve by simply boiling them fresh. There are many reasons to roast your vegetables prior to making stock, but here are a few of the key reasons I highly recommend it:

• Enhanced Flavor through Maillard Reaction: Roasting causes the Maillard reaction, a chemical process that browns the vegetables and develops rich, savory flavors. This gives the stock a deeper, more caramelized taste compared to boiling raw vegetables.
• Concentrated Sweetness: As vegetables roast, they lose moisture and their natural sugars become more concentrated, adding a sweet, roasted character to the stock that fresh vegetables alone can’t provide.
• Greater Depth and Complexity: Roasting brings out more nuanced, earthy flavors, making the stock more robust and layered. This complexity works especially well for soups, stews, and sauces where a rich base is essential.
• Reduced Bitterness: Roasting vegetables like onions, garlic, or tomatoes can reduce their bitterness, yielding a smoother, more balanced stock. In contrast, boiling some vegetables directly can release more bitter compounds.

Overall, roasting vegetables before making stock is a technique used to amplify the depth of flavor, creating a richer and more sophisticated end product. For those of you who have made traditional vegetable stock and didn’t like the bitterness often experienced, roasting helps us avoid such off-putting flavor and provides a darker color and a more robust flavor.

Additionally, in my recipe, I love to include fresh herbs, mushrooms and a dry white wine. Doing so contributes to a more complex and nuanced vegetable stock in the following ways:

• White Mushrooms: These add an earthy, umami depth to the stock, providing a savory backbone that enriches the overall flavor. Mushrooms also contribute a subtle richness that balances well with other ingredients.
• Dry White Wine: The acidity in the wine helps to deglaze the roasted vegetables and extract deeper flavors from them. It adds a slight fruity sharpness and balances out the earthiness of the vegetables, enhancing the brightness of the stock. Use a drinking wine, not a cooking wine. Cooking wine is tastes like vinegar and could ruin this delicious recipe’s flavor.
• Fresh Parsley: Parsley brings a fresh, herbaceous note, along with a subtle bitterness that brightens the stock, balancing the more savory flavors from the mushrooms and roasted vegetables.
• Oregano: Fresh oregano contributes a slightly peppery and robust herbaceous flavor, deepening the savory elements while adding a Mediterranean touch to the stock.
• Bay Leaves: These provide a mild, herbal aroma that adds a layer of complexity and subtle bitterness to the stock, enhancing the overall depth without overpowering the other flavors.
• Whole Peppercorns: Peppercorns add a slow-building, warming spice that enhances the stock’s flavor without dominating. They offer a piquant note that works in harmony with the wine and herbs to create a well-rounded base.

Together, these ingredients will create a stock with a balance of earthy, bright, and savory notes, ideal for building rich soups, stews, or sauces.

Roasted Vegetable Stock Canning Recipe

Makes about 5 quarts or 10 pints

Ingredients

• 3 large yellow onions, quartered
• 3 carrots, peeled and coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 heads of garlic, tops chopped off to expose the cloves
• 8 large white mushrooms, halved
• 6 medium tomatoes, halved
• 1 teaspoon course sea salt (optional)
• 1/4 cup olive oil
• 3 cups dry white wine, divided
• 18 cups water
• 1/2 bunch fresh parsley
• 4 sprigs fresh oregano
• 2 bay leaves (fresh or dried)
• 1 tablespoon whole peppercorns

Instructions

1. Preheat the over to 400°F/204°C.
2. In a deep roasting pan, add the onions, carrots, celery, garlic heads, mushrooms, and tomatoes. Sprinkle with salt and drizzle with olive oil, tossing to coat well. Roast in the oven for 30 minutes or until the vegetables are browned but not burnt.
3. In a large stockpot, combine the roasted vegetables and all the drippings from the roasting pan. Use 1/4 cup of wine to deglaze the pan and remove any bits from its base and place it all into the stockpot.
4. Add the remaining wine, water, parsley, oregano, bay leaves, and peppercorns to the stockpot and bring to a boil. Boil for 5 minutes, then reduce heat and simmer, undisturbed and uncovered, for 2 hours minimum. Throughout the simmering process, skim off any foam and discard. Do not disturb the stock.
5. Using a slotted spoon, remove the vegetables and herbs from the stockpot and discard. (If you have chickens, feel free to give them the vegetable scraps. They will thank you.)
6. Nest, slowly pour the through a fine-mesh strainer, chinois or sieve, capturing the strained stock in a large, clean stockpot. A wide pot is better than deep pot to avoid the strainer from getting submerged. You may also strain the stock multiple times until you reach the clarity preferred.
7. Using a funnel, ladle the stock into jars leaving a 1-inch headspace. Wipe each jar rim with a washcloth dipped in vinegar, and place a lid and ring on each jar and hand tighten.
8. Process stock in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 25 minuets and pint jars for 20 minutes.

Ingredient Tip: The beauty of canning vegetable stock is you control the type of vegetables used. If you wish to add winter squash or beets, you may do so. Adding beets will deepen the color of the stock and give it an earthly flavor.

When choosing additional vegetables, please be sure the adaptations do not drastically alter the finished product or it will then alter the recipe in which it will be used. Unless, of course, that is your intention!

Have fun and enjoy creating this amazing Roasted Vegetable Stock canning recipe any time of the year, with in-season vegetables and root crops.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com

Roasted Vegetable Stock Canning Recipe

Recipe by The Canning Diva

5.0 from 1 vote

Servings

Makes about 5 quarts or 10 pints

servings

Prep time

2

hours 

50

minutes

Ingredients

US Metric

• 3 large 3 yellow onions, quartered

• 3 3 carrots, peeled and coarsely chopped

• 4 4 celery stalks, coarsely chopped

• 2 heads 2 garlic, tops chopped off to expose the cloves

• 8 large 8 white mushrooms, halved

• 6 medium 6 tomatoes, halved

• 1 teaspoon 1 course sea salt (optional)

• 1/4 cup 1/4 olive oil

• 3 cups 3 dry white wine, divided

• 18 cups 18 water

• 1/2 1/2 bunch fresh parsley

• 4 sprigs 4 fresh oregano

• 2 2 bay leaves (fresh or dried)

• 1 tablespoon 1 whole peppercorns

Instructions

• Preheat the over to 400°F/204°C.
• In a deep roasting pan, add the onions, carrots, celery, garlic heads, mushrooms, and tomatoes. Sprinkle with salt and drizzle with olive oil, tossing to coat well. Roast in the oven for 30 minutes or until the vegetables are browned but not burnt.
• In a large stockpot, combine the roasted vegetables and all the drippings from the roasting pan. Use 1/4 cup of wine to deglaze the pan and remove any bits from its base and place it all into the stockpot.
• Add the remaining wine, water, parsley, oregano, bay leaves, and peppercorns to the stockpot and bring to a boil. Boil for 5 minutes, then reduce heat and simmer, undisturbed and uncovered, for 2 hours minimum. Throughout the simmering process, skim off any foam and discard. Do not disturb the stock.
• Using a slotted spoon, remove the vegetables and herbs from the stockpot and discard. (If you have chickens, feel free to give them the vegetable scraps. They will thank you.)
• Nest, slowly pour the through a fine-mesh strainer, chinois or sieve, capturing the strained stock in a large, clean stockpot. A wide pot is better than deep pot to avoid the strainer from getting submerged. You may also strain the stock multiple times until you reach the clarity preferred.
• Using a funnel, ladle the stock into jars leaving a 1-inch headspace. Wipe each jar rim with a washcloth dipped in vinegar, and place a lid and ring on each jar and hand tighten.
• Process stock in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 25 minuets and pint jars for 20 minutes.

Notes

• Ingredient Tip: The beauty of canning vegetable stock is you control the type of vegetables used. If you wish to add winter squash or beets, you may do so. Adding beets will deepen the color of the stock and give it an earthly flavor.
  When choosing additional vegetables, please be sure the adaptations do not drastically alter the finished product or it will then alter the recipe in which it will be used. Unless, of course, that is your intention!

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