I’ve just finished my first recipe out of “Keeping Food Fresh”, and it was great. I try to keep enough vegetable stock around, but it is hard for me to always remember to replace it, so inevitably I end up using bullion every once in awhile. Now, I no longer will feel bad when I forget to make stock, because all I will need to do is whip out my very own homemade jar of instant soup stock.
This recipe is fun and easy, because all it involves is using a food processor to grind up the vegetables, and then adding salt. The salt keeps it from spoiling, and according to the recipe it can last up to 3 years. This is great because it makes a fair bit of stock. I think that I am going to put half in small jars to use as presents.
Migaine De Thezou (Mixed Vegetable Stock)
Adapted from “Keeping Food Fresh” by The Gardeners and Farmers of Terre Vivante (this book is out of print, their second edition is called “Preserving Food without Freezing or Canning,” but I am uncertain if this recipe appears in that book.)
- 1 Ib. leeks
- 1 Ib. carrots
- 1 Ib. onions
- 3/4 Ib. parsley
- 1/2 Ib. turnips
- 1/2 Ib. celery
- 10 cloves of garlic
- 1 Ib. salt (I prefer sea salt or kosher salt)
- In a food processor, grind up all ingredients. You will probably have to do this in batches.
- Put the mixture in a large bowl and stir till well combined.
- Cover and let sit overnight.
- Remix and put in jars.
- Store in the cellar or some other cool place.
- Use 1 Tbs for every 2-3 cups water in soup, or to taste. I would also cut back the amount of salt you add to any soup recipe, because this stock has a fair bit of it already.
Old-fashioned food preservation: