Saturday morning is farmers market day. Well so is Sunday, Wednesday and Friday around here all at different locations around town. Saturday is my day.
Saturday is also clean out the refrigerator drawers and make space for the fresh. This of course means time to make veggie broth, soup, chili or some sort of stuffing. This Saturday, veggie broth.
Today there was the last of two bunches of celery, half each red and yellow onion, some smallish carrots, collard greens, beet tops, a huge shallot and tons of bok choy. I had bought I gallon sized bag of small ones for $1.50 with an intention making noodle soup. I love noodles and bok choy. Most of them went into the pot today.
I have half a dozen yellow onions that I took most of the papery yellow outer skin from, into the pot with the skins. They add the color.
All into the pressure cooker pot. Twenty minutes on the high pressure, 15lb setting.
Then when cooled enough to open the cooker it gets strained into the jars. I use a china cone type filter. It could be run through any fine sieve. I got about ten pints. I would have had ten but I drank about a cup. :+1: 🏼 Seven fit in the cooker. Two and a half in the fridge. Cook the jars at pressure for 24 minutes. Let cool in pot.
These came out beautiful and delicious.
Comments (34)
Soooo I made broth today.
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....
.....
It sucked. Spicy and bitter and though a big pinch of Himalayan salt not salty at all...
Do you season your broth?
Or could it be that I added the papery skins of the garlic and onion? Maybe the fact I put in a lot of citrus, rind and all?
Reply to: TastesBetterThanChicken
And maybe soon we will see of red onions do the same for a ruby color that your yellow ones did for the golden broth you made. Stay tuned! :D
Reply to: Anuschkah
Awesome. Beets, and beet greens are great in broth too.
Reply to: Anuschkah
Not all glass jars are ok for canning or freezing. Canning jars are tempered. You might want to google it.
Just gorgeous. : ) Definitely worth it's weight GOLD.
You just drink it?:o
Oh yea! It’s like cup o veggie soup. It’s best fresh too.
Beautiful color!! I love making veggie broth... I bet you couldn't resist drinking a cup full! :smiley:
Onion skins.
You just described my plans for the weekend - down to the bok choy even! When you say pressure cooker, do you mean instant pot? I just got one for my birthday and had been trying to figure a way to use it to make broth... and yours looks fantastic. I freeze my veg scraps and do up a big batch of broth every two weeks...
Instant Pot is an electric pressure cooker. I use stove top models. I’m looking forward to seeing your broth post. :+1: 🏼