How close is the liquid in canned vegetables to vegetable stock?
My mother taught me to never throw away the liquid in canned vegetables. She says that is the basis of a good soup or sauce. The both of use that liquid as one would use stock. Is that good practice though? We don't like throwing anything away.
Best Answer
"How close" is really a matter of taste.
Canning liquid generally consists of water, salt, and preservatives, plus particles from the cooked vegetables in the can. For example, the can of chickpeas in front of me contains "Chickpeas, water, salt, disodium EDTA". Since a vegetable stock is usually made with water, salt, and an assortment of cut vegetables, this makes it at least somewhat similar.
However, it's different in detail. First, the liquid in cans is generally flavored only with one vegetable, and not usually the same vegetables you'd put in stock. It also tends to have more salt and preservatives than most people put in their homemade stock. Finally, the liquid usually has a much more concentrated and "cooked" flavor than you'd generally want in a vegetable stock -- it tastes like a stock that was cooked for way too long.
And, of course, it contains none of the amino acids and gelatin you'd find in a meat and bone stock.
So, could you make a base for a vegetable soup using the liquid from canned vegetables? Certainly, yes, and it might or might not be better than just using water. But it certainly won't be as good as a purpose-made stock.
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Should you use the liquid in canned vegetables?
According to the Institute of Medicine, "In canning, a liquid medium is important for heat transfer during processing, and a salt brine is generally used because salt enhances the consistency and flavor of vegetables."What is the difference between vegetable broth and vegetable stock?
There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.Are canned carrots as good as fresh?
Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients. The amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain relatively unchanged by the process of canning.Do you have to pressure can vegetable stock?
Can I water bath vegetable broth? Vegetable stock or broth needs to be pressure canned, even if you use tomatoes in your stock base.HOW TO MAKE AND CAN VEGETABLE STOCK | CANUARY: Canning veggie broth for long term food storage
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