f***@sdf.org
2025-02-18 16:14:10 UTC
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Permalink26 pints of mirepoix plus 1/4 pint to see if it would seal.
which it did.
5 pounds diced sweet onions
2 1/2 pounds diced carrots
2 1/2 pounds diced celery
20 quart stock pot. veggies and cold water added to fill 1 inch
from the top. after bringing it to a simmer it took 1 hour for
the vegetables to "cook down" or "reduce" (there has to be a
proper culinary term for that and i can't find it) and give up
their juices. let it simmer another 30 minutes. removed solids,
strained, hot filled jars, processed for 30 minutes in the
pressure canner plus heat up and cool down. my canner holds 18
regular mouth pints so two batches.
now have about 1 year worth of mirepoix which will get used not
only for soups and stews, but also for braising, de-glazing,
gravies, cooking whole grains such as barley, farro, bulgur
wheat, rice. mixed with some melted butter or oil and herbs is
a nice baste for grilled / rotisserie poultry. and so on.
kind of a useful way to spend an ugly, blustery, snowy, rainy
day. and i made some refried beans to freeze while the canner
was processing. next on the canning todo list is approximately
the same amount of plain, unseasoned chicken stock.
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