Stretch your dollar buy using your vegetable scraps to make stock. It is so easy and it costs practically nothing except some time, water and power from your stove.
Saving your Vegetable Scraps
There are three main scraps that I tend to save for making vegetable stock: Carrot, Celery and Onions. While I am prepping my meals, I will save the peels, skins, and ends in a bowl. Once done, I will place my scraps in a gallon freezer bag and store in the freezer. Once you have enough saved, you are ready to make some veggie stock!
Cook Down Scraps
You can make your broth as simple as complicated as you please. To add a deeper range of flavor, you can also include parsley, thyme, garlic, and peppercorns but this is completely optional.
Use a pot and add your scraps. Fill with enough water until everything is covered. Bring to a boil and then turn down the heat and let simmer for about an hour or two.
Storage Options
After simmering, strain the stock to remove the scraps. You can use right away or store for later use. Remember to cool the vegetable stock completely before storing it to prevent bacterial growth.
- Refrigeration: Store the stock in airtight containers and keep it in the refrigerator if you plan to use it within a few days. It should last for up to 3-4 days.
- Freezing: For longer storage, freezing is the best option. Pour the stock into freezer-safe containers or ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. Frozen stock can last for several month.
- Canning: If you’re into canning, you can preserve your stock this way as well. However, it requires proper canning techniques and equipment to ensure safety.
Vegetable Stock from Scraps
Equipment
- 1 Large Pot
Ingredients
- 4-5 cups Vegetable Scraps
- Water
Instructions
- Add all saved vegetable scraps into the pot.
- Fill pot with enough water to cover scraps.
- Boil and then let simmer for roughly 90 minutes.
