Putting Food By - Janet Greene [89]
A favorite broth is based on quite thick potato peelings and leeks. Scrub about 4 pounds of fresh baking potatoes (around 8), cut out all eyes and blemishes, then cut off quite thick peels. Put these in a good-size enameled or stainless steel kettle with 1 medium leek, split and cleaned, then cut in 4-inch chunks (or 2 medium onions, peeled and quartered); 2 ribs of celery and 1 large scraped carrot, both cut in chunks; about 1 cup of carefully cleaned mushrooms or mushroom stems; ½ teaspoon dried rosemary leaves or 1½ teaspoons fresh. Cover the vegetables with 2 quarts of water (½ teaspoon salt optional), bring just to the boil, skim for a couple of minutes; reduce heat and simmer, covered, for 1 hour. Check the liquid level, add 1 cup water (or more) if needed. Put lid on again, and continue cooking gently for 1 hour more.
Strain off most of the broth, correct the salt as desired; put remaining broth and soft vegetables through a food mill to make a purée. Keep clear stock and puréed base separate in canning. Together they will yield about 4 pints.
Pressure Canning only. Use Hot pack only. Use pint jars.
Follow processing procedures and times for Broth/Stock from Meat or Poultry, above.
Shrimp Stock
Fresh raw shrimp, either peeled or in their shells, are just covered with cold water, brought to boiling; then the heat is reduced and they are cooked more gently only until they curl, turn pink, and the flesh is opaque. Lengthy, brisk boiling toughens them. Salt—¼ teaspoon for each 1 pound of shrimp—helps their flavor, but is optional.
Remove shrimp from water, cool, and handle as desired. Meanwhile turn up heat, reduce the stock to ¾ or ½ its original volume. Strain through a fine sieve to remove coagulated material. Reheat and pack in clean, hot jars. This stock makes a superior base for seafood soufflés and sauces.
Pressure Canning only. Use Hot pack only. Use ½-pint jars with two-piece screwband lids.
In ½-pint jars. Pour hot stock into clean, hot jars, leaving ½ inch of headroom. Wipe jar rims carefully; adjust lids. Pressure-process at 10 pounds (240 F/116 C) for 20 minutes. Remove jars to cool naturally.
• Adjustment for my altitude_________________.
Clam Broth
This is a tasty by-product of steamer clams, whether they are the soft-shell type of the New England and Maritime shores, or the hard-shell variety generally steamed on the Pacific Coast.
Scrub clams thoroughly, put them in a heavy enameled or stainless steel kettle, or regular clam-steamer designed for large batches. If they’re loose in a kettle, they’ll need only about ¼ cup water per 1 pound in addition to the water clinging to their shells; you may add ¼ cup per 1 pound more water if you want extra broth to can, after cups of broth are served with the clams.
Over moderate heat, bring the covered pot to boiling; turn the clams over once with a large spoon to ensure that all are exposed to steam. Cook just until they are opened—5 to 10 minutes, depending on size and the shell. Remove clams and eat.
Reduce remaining broth to ¾ or ½ its volume. Pour through a good coffee filter into a ceramic or glass coffeepot to clarify and remove sediment. Bring broth to a boil and pack in clean, hot ½-pint jars.
The broth can be diluted and heated to serve before a meal, or to combine with other juices for an appetizer. It is a great help in boosting the flavor of oyster stew or scalloped oysters—which can be a little shy on liquid. All these aside from its virtue in clam dishes—bisques, chowders, and bouillabaisses.
Pressure Canning only. Use Hot pack only. Use ½-pint jars with two-piece screwband lids.
In ½-pint jars. Pour hot broth into clean, hot jars, leaving ½ inch of headroom. Wipe jar rims carefully; adjust lids. Pressure-process at 10 pounds (240 F/116 C) for 20 minutes. Remove jars and cool naturally.
• Adjustment for my altitude_________________.
Tennessee Vegetable Soup Base
In this and in any other