Re: Batch of Mirepoix

Jill McQuown <j_mcquown@comcast.net> writes:

On 2/18/2025 11:14 AM, fos@sdf.org wrote:

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27337>
26 pints of mirepoix plus 1/4 pint to see if it would seal.
which it did.
5 pounds diced sweet onions
2 1/2 pounds diced carrots
2 1/2 pounds diced celery
20 quart stock pot. veggies and cold water added to fill 1 inch
from the top. after bringing it to a simmer it took 1 hour for
the vegetables to "cook down" or "reduce" (there has to be a
proper culinary term for that and i can't find it) and give up
their juices. let it simmer another 30 minutes. removed solids,
strained, hot filled jars, processed for 30 minutes in the
pressure canner plus heat up and cool down. my canner holds 18
regular mouth pints so two batches.

>
Sounds like you made and canned vegetable stock.
>
Jill

I thought the same thing -- I've generally considered "mirepoix" to
imply that the vegetable solids remain in the dish.


john