Vegetale StockAmount is by deterrmined by how many pints or quarts you want to can, or the batch that you created. The process doesn't change.
Before you start
Read and familiarize yourself with your manual and how to prep to can. This is an important first step.
How to Can
Fill warm jars with vegetable broth up to the 1" headspace mark.
Wipe the rim with a clean wet cloth (I prefer to use vinegar as a habit, but water is fine for this application).
Put a lid on the jar.
Place the canning ring on to finger tight.
Fill the layer with extra jars of water if you don't have enough food jars to fill the layer.
Process jars ** PINTS 20 min, QUARTS 25 min for your elevation (see note below)
Once processed fully, set jars in an area with no breeze to allow to cool for 24 hrs.
Wash and label jars to store.
Get the vegetable broth recipe and printable card here: Vegetable stockThis process will work for both meat broths (no solids, no fats) and vegetable stocks according to the National Center for Home Food Preservation.Get the checklist for using a Presto Canner here. You can use this checklist with an All-American, but a few prep steps may be different, check your manual for details.Find your elevation here.** A note about the times: The NCHFP does not have a specific processing time for vegetable stock. But they do have it for stock in general - and they use meat as an example. Since neither have tangible foods in them - it's just liquid, you can extrapolate that vegetable stock should be the same.Bernardin's book and website suggest doing 30 min for pints, 35 min for quarts. If you want to do that, it's fine!