Directions:
- In a saucepan melt the butter and add olive oil.
- Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
- Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
- Reduce heat and simmer 5 minutes.
- Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
- Ladle into prepared jars leaving a 1 headspace.
- Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
- Adjust pressure according to your altitude and / or style of canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2301.55 Kcal (9636 kJ) | ||
| Calories from fat | 447.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.68g | 76% | |
|---|---|---|---|
| Cholesterol | 102.53mg | 34% | |
| Sodium | 4131.48mg | 172% | |
| Potassium | 7756.21mg | 165% | |
| Total Carbs | 383.81g | 128% | |
| Sugars | 148.57g | 594% | |
| Dietary Fiber | 55.89g | 224% | |
| Protein | 95.06g | 190% | |
| Vitamin C | 283.2mg | 472% | |
| Vitamin A | 15.2mg | 507% | |
| Iron | 15.9mg | 88% | |
| Calcium | 802.3mg | 80% | |
| Amount Per 100 g | |||
| Calories | 50.32 Kcal (211 kJ) | ||
| Calories from fat | 9.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 76% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 34% | |
| Sodium | 90.34mg | 172% | |
| Potassium | 169.59mg | 165% | |
| Total Carbs | 8.39g | 128% | |
| Sugars | 3.25g | 594% | |
| Dietary Fiber | 1.22g | 224% | |
| Protein | 2.08g | 190% | |
| Vitamin C | 6.2mg | 472% | |
| Vitamin A | 0.3mg | 507% | |
| Iron | 0.3mg | 88% | |
| Calcium | 17.5mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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