Vegetable Stock Tips: Free and Always on Hand
photo by ARathkamp
- Ready In:
- 4hrs
- Ingredients:
- 14
- Yields:
-
8 cups
ingredients
- 8 cups water (or enough to fill a large stock pot)
- 1 onion, scraps (yellow, white, green, etc. Include skins)
- 1 bell pepper, scraps (green, red, yellow, orange)
- 1 tomatoes, scraps
- 1 lettuce, scraps
- 1 fresh herbs, scraps (stems, leaves)
- 1 garlic clove, scraps (skins)
- 1 carrot, scraps
- 1 celery, scraps
- 1 mushroom
- 1 broccoli, scraps
- 1 asparagus, scraps
- 2 tablespoons salt
- 1 tablespoon pepper
directions
- In a large pot of water, add frozen vegetable scraps. Add salt and pepper to taste. Bring to a boil. Turn down to low and simmer for several hours. Drain (removing vegetables) and pour flavored broth into Mason Jars. These can be sealed with a water bath or keep in the refrigerator.
- Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains) add to water when cooking pasta, or use to sauté vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.
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Reviews
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I have done something similar to this for a few years, but I do not "can". I put all my vegetable scraps in a freezer bag and when I have a couple of them, I put them in a crock pot with water, seasonings, etc, on low for as long as I can, strain it and put it in a freezer bag and freeze it. Then I use it when needed.
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Thanks for posting this. I'm not faithful about saving all veggies but do save onion and celery and use them when I make chicken stock. You have inspired me to broaden my horizons a bit. I don't agree that this can be water-bath canned though. Vegetables are low-acid and need to be pressure canned. It would be best to just refrigerate or freeze the stock.If one really wants to can it, here is a step-by-step instructions. http://www.culinate.com/mix/dinner_guest/how_to_pressure_can_stock
RECIPE SUBMITTED BY
ARathkamp
United States