Meat, Fish, Soup, Stews, and Savory Sauces

Vegetable Stock

Homemade stock is easy and economical to make – unfortunately, once made it has a limited shelf-life unless canned or frozen. Jars of stock are handy time-savers year round


  • 1 lb (454 g) carrots, cut into small pieces
  • 6 stalks celery, cut into small pieces
  • 3 medium onions, quartered
  • 2 Each: red peppers, coarsely chopped; large tomatoes, seeded and chopped; medium turnips, finely chopped
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 1 tsp (5 ml) thyme and 8 peppercorns
  • 28 cups (7000 ml) water


  • Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine all ingredients in a large stainless steel saucepan. Bring to a boil; reduce heat. Cover, boil gently 2 hours. Uncover, cook 2 hours longer. Strain stock through a cheesecloth-lined strainer. Discard vegetables and seasonings. Reheat stock.

  • Ladle hot prepared stock into a hot jar to within 1 inch (2.5 cm) of top rim (head space).

  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining stock. If stacking jars, place a second rack between layers of jars.

  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated: 500 ml jars 30 minutes; 1 L jars – 35 minutes at 10 lbs (69kPa) of pressure.

  • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.