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    You are in: Home / Recipes / Vegetable Stock Tips: Free and Always on Hand Recipe
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    Vegetable Stock Tips: Free and Always on Hand

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    • on April 24, 2013

      Thanks for posting this. I'm not faithful about saving all veggies but do save onion and celery and use them when I make chicken stock. You have inspired me to broaden my horizons a bit. I don't agree that this can be water-bath canned though. Vegetables are low-acid and need to be pressure canned. It would be best to just refrigerate or freeze the stock.If one really wants to can it, here is a step-by-step instructions. http://www.culinate.com/mix/dinner_guest/how_to_pressure_can_stock

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    Nutritional Facts for Vegetable Stock Tips: Free and Always on Hand

    Serving Size: 1 (3086 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 45.9
     
    Calories from Fat 3
    41%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1788.8 mg
    74%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.2 g
    13%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    herbs

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