The following brief recipe for End of Season Vegetable Broth is from SurvivalBlog reader Mrs Alaska.
She writes: “I make broth from end-of-season greens that aren’t great for fresh eating.
The peas that burst. The hairy squash and cucumber leaves. The celery that is great now but will not winter well. Avoid any leaves that you should NOT eat, like tomatoes, rhubarb, and (flowers: sweet peas).
When the temperatures drop to the low 40s, I clean the gardens of vegetable leaves that will not overwinter and plop them in a 5-gallon pot of water, along with garlic and onion.
The recipe from Ball’s Blue Book of Canning is to boil gently for 2 hours with a lid on, and 2 hours with the lid off (to concentrate the flavor) and then pressure can for about 30 minutes (check your own books and resources).
I just canned 12 quarts of End of Season Vegetable Broth to flavor rice, noodles, and sauces throughout the winter. More for a future day.”
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About the Author: “Mrs. Alaska” and her husband live at a very remote Alaska homestead. She blogs at Alaska Bush Life, Off-Road, Off-Grid, and she is the author of Log Cabin Reflections, available as an E-book on Kindle for $5.) She can be contacted at [email protected]
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