I'm not quite clear if you wish to add the few vegetables to your stock when canning or if you're concerned that making stock with added vegetables is an issue. Generally when canning stock you can add a few bits of meat from the bones to the jars and that's it. The processing time is relatively short because the stock is pure liquid. If you add meat or veggies it's more dense; hence, a longer processing time. Practically speaking, by the time you've cooked the bones and veggies several hours any "goodness" has been extracted. The bits of meat and veggies generally are rather flat in flavor and not worth bothering with anyway. Just strain and can plain as ksrogers suggested. Carol Here is a link that might be useful: Preparing and Canning Stock

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

Update time, I think. Original purchase: 100 shares at $16.64, which later became 400 shares due to stock splits, so original price per share became the original $16.64 divided by four, to be $4.16. Current price per share ... about $80.00 (though I could have sold some or all of them earlier for something over $100.00 each). I can live with that. Originally paid annual dividend of 10 or 12 cents, taxed at lower than usual rate (1). Where the earlier message went off of the rails: Annual dividend had risen from the 10 or 12 cents to $3.08 when the share price was over $100.00, and was later raised to $3.48 ... at an even lower tax rate than earlier. When the share price fell over the cliff, the annual dividend stayed at the same rate for a time, then as share prices began to rise again, was increased again to about $3.76. Actually, that was a while ago ... it's now $3.84 per share, and if I can arrange to stay alive for several more years, it may go as high as the $4.16 that each share cost me, 46 years ago ... (or maybe my [middle age] kids collect, after I'm gone). I can live with that, as well ... well, I can as of the present ... but who knows about the future? I included the matter of the increasing dividends in the earlier message to illustrate to interest-earning addicts the matter that, while, over the long term, stock prices of quality companies tend to rise ... so do the rates of dividends that they pay. ole joyful 1. Employment earnings (with few offsetting tax credits), or the pension that has in the past ensued for quite a number of people, but these days for fewer and fewer, (with small offsetting tax credits) and interest earnings (with zero offsetting tax credits) ... ... is the kind of income that most folks earn. When the tax level on dividend earnings was cut even more (while the tax rates for the corporation that had earned the profit also has been going down) ... I said that it was our prime minister taking care of his rich friends. Which is also not relevant to the issue at hand - but this addendum isn't part of this main story, either, is it? o j

Cook quinoa, barley, rice, or other grains, and noodles in vegetable stock. Add it to yeast breads. You can "sauté" in broth, instead of oil/fat. Use it as a basting liquid. Add herbs of choice and bring to a boil and reduce volume, then add a pat of butter when you remove it from the heat to thicken it for a simple pan sauce. Add it to a casserole or bread dressing recipe. You can also add a powdered or liquid concentrated broth to flavor it with beef, chicken, or turkey flavoring. Use it as a base for soup/stew. Risotto -Grainlady