I can pressure can any broth/stock I make and I do not need to follow a specific recipe. That's a little too broad a statement as it would depend on how you made it, the ingredients and recipe used. There are specific preparation instructions for chicken stock and different preparation instructions for other meat stocks. The processing times may not change but the preparation guidelines do. Vegetable stocks mean different things to different people so it would depend on the amount of vegetables left in the stock as many make it very differently. You talking about fully strained so it is just flavored water or one that is only partially strained or one that incorporated tomatoes or potatoes so it is more dense? Many vegetable broths/stocks need to be canned like soups. This is all explained in more detail on NCHFP. And processing time also depends on the size of the jars - 20 min for pints and 25 for quarts. Dave

Okay the stock I am trying to buy is vivo and I thought it was 10 a share so I was thinking of buying 200 shares thinking 2000- look what comes up? Order Information Quote Information Account: 173216356 As of: 03/24/2004, 4:00pm Action: Buy Quantity: 200 Last Price: 10.20 Symbol: VIVO Bid Price: 0.01 Description: MERIDIAN BIOSCIENCE INC Ask Price: 9000.00 Order Type: Market Time in Force: Day Conditions: None Trade Type: Cash The estimated value of this trade without commission and fees: $1,800,000.00 Estimated Commission: $14.95 The estimated value of this trade with commission: $1,800,014.95

THIS is 'Dr. Huey.' He is a very vigorous once-blooming rambler of impressive proportions. In his spring bloom, he will cover himself with an extraordinary mass of dark red flowers, centered by bright golden stamens. Unfortunately, the deep red fairly quickly grows a bit muddy, as the blooms age. When they are gone -- you will see no more for the rest of the year. That is the time to prune him. The bad news is that the good Doctor, once his spring bloom is done, rapidly settles down to rust, mildew, and blackspot to an unpleasant degree.

Thanks, tishtoshnm. That might be it, but I can't see that it's at all onerous to let the pot simmer longer compared to cleaning all the twiddly bits of the food processor, so unless I need stock Right Now This Minute, I'll continue as before. When I want meatier veggie stock I usually just throw in mushrooms, especially dried shitakis.