As she was going through the freezer, she kept finding more and more bags of nearly frost bitten vegetable scraps. It got out of hand quickly, I ended up having over 10 bags of scraps. I had 3 huge pots on the stove for hours, the entire place smelled like boiled onions. In the end, I had nearly a gallon of home made vegetable broth. Amazing...and right back into the freezer.
Vegetable Broth How To:
Vegetable broth is one of the easiest things to make on your own. In fact, it save a tremendous amount of money as well. Each time I make broth, it come out slightly differently. Over the course of months I save all my salvageable vegetable scraps (onion skin, pepper ribs, broccoli stalks, any vegetable that I am not going to use before it goes bad, etc), I put them in seal-able baggies and into the freezer they go. After I have enough, I fill a large pot with about 1/2 water, all the vegetables, and I generally add an additional onion and celery bunch. Then I boil it for about 3 hours, adding liquid if needed.
Then once it has been boiled, strain and let the broth cool. I like to store my broth in 1 and 2 cup sizes. Pour into plastic ware and freeze. Done.