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Food » rec.food.preserving » preserving vege stocks & soups without pressure canning
| preserving vege stocks & soups without pressure canning [message #45950] |
Sa, 26 Februar 2005 23:48 |
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Hi,
I was wondering if there was any way of preserving vegetable stocks,
etc, which aren't pickled or vinegary at all. I just made a stock up
and canned it by the water bath method, and am keeping it in a cold
part of the fridge - maybe I could have added a tablespoon of cider
vinegar, perhaps, or salty soy-sauce. I don't want to freeze the stock
or soup, if possible, but don't know what else to try to help it keep
for at least 3-4 weeks or so.
Thanks,
ribob
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| Re: preserving vege stocks & soups without pressure canning [message #45952 ] |
So, 27 Februar 2005 03:40 |
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kevbev [at] paradise.net.nz wrote:
> Hi,
>
> I was wondering if there was any way of preserving vegetable stocks,
> etc, which aren't pickled or vinegary at all. I just made a stock up
> and canned it by the water bath method, and am keeping it in a cold
> part of the fridge ...I don't want to freeze the stock...
> or soup, if possible,
eh, unless it's acid enough, bwb isn't advisable.
if you don't want to freeze it, then reboil it every 7-10 days. that
would be a full and roiling boil for at least one minute, not a little
boil around the edges.
b/
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| Re: preserving vege stocks & soups without pressure canning [message #45953 ] |
Mo, 28 Februar 2005 10:01 |
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thanks, Brian. I would probably boil the stock for at least 10 minutes
anyway when I did reuse it, after adding fresh veges or mushrooms to
make a soup -but I'll just have to boil the remaining stock which I
don't use that day as well. Just using stocks at the moment, I would
rather be keeping them in the fridge and keep reboiling them rather
than a whole soup itself, but don't think it would matter too much
whether it was the whole soup getting reboiled. How long would you keep
reboiling the stock, if its done every 7-10 days? Do you think it would
last a month, especially if its boiled for longer than 10 minutes?
There's other broths you can make up though - in joy of pickling
there's a recipe for a quick kombu & carrot vinegar pickle, and I think
the whole pickle is made more for the broth it creates, which is meant
to go well with rice. The aged broth has mirin, sake, soy sauce & rice
vinegar in it, so it should keep well.
Brian Mailman wrote:
> kevbev [at] paradise.net.nz wrote:
>
> > Hi,
> >
> > I was wondering if there was any way of preserving vegetable
stocks,
> > etc, which aren't pickled or vinegary at all. I just made a stock
up
> > and canned it by the water bath method, and am keeping it in a cold
> > part of the fridge ...I don't want to freeze the stock...
> > or soup, if possible,
>
> eh, unless it's acid enough, bwb isn't advisable.
>
> if you don't want to freeze it, then reboil it every 7-10 days. that
> would be a full and roiling boil for at least one minute, not a
little
> boil around the edges.
>
> b/
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| Re: preserving vege stocks & soups without pressure canning [message #45956 ] |
Mo, 28 Februar 2005 20:23 |
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kevbev [at] paradise.net.nz wrote:
> thanks, Brian. I would probably boil the stock for at least 10
> minutes anyway when I did reuse it, after adding fresh veges or
> mushrooms to make a soup
10 minutes may be overkill. All you need is a full and roiling boil for
one minute. Remind me to tell the story one day of the fellow I was
apprenticed to grabbing my arm and plunging it into what I thought was a
boiling pot to prove a point that just because the outside edges are
bubbling doesn't mean the full contents are...
> How long would you keep reboiling the stock, if its done every 7-10
> days? Do you think it would last a month
Sure. I had 30 gallons of fish stock I had to do that to once along
with 30 gallons of onion soup. The onions didn't hold up to such
treatment but we'd planned for that and adapted it to a Sauce Lyonnaise
for Sunday Brunch's beef hash among other things. But it didn't go bad.
> especially if its boiled for longer than 10 minutes?
Again, I think 10 minutes is overkill, and not only do you risk altering
the flavor (by both concentration and the boiling itself), you risk
clouding it.
> There's other broths you can make up
> though - in joy of pickling there's a recipe for a quick kombu &
> carrot vinegar pickle, and I think the whole pickle is made more for
> the broth it creates, which is meant to go well with rice. The aged
> broth has mirin, sake, soy sauce & rice vinegar in it, so it should
> keep well.
Yeah the acid and salt and sugar all work as preservatives.
B/
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