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.
6 comments:
It looks great. And incredibly frugal (I like frugal). And now you have all those clean plastic bags to fill up with the next three months' worth of veggie peelings.
I do the same thing. The stuff for sale at the store is mostly sodium and food colouring.
That's such a great way to get use out of everything! 10 bags of scraps and a gallon of broth, wow! That is a great yield! Can't wait to see what you do with it!
Good for you making use of every scrap and peeling! This is something I've meant to do for a long time, but I'm almost afraid to start. Our freezer already gets so packed with all of the frozen bananas for smoothies and beans I make from scratch and freeze, I don't know how much more room there will be for stock! Still, it's a great way to use every part of the vegetable, and I like it that it's so natural in comparison to a lot of boxed broths and bouillon cubes.
Your broth is so dang dark--I can't even imagine how flavorful it must be! Great alternative when one can't compost odds & ends too.
I'm laughing on this end because my freezer is always stuffed with frozen vegetables, fruits for my smoothies and sofrito for my Spanish cooking. I cleaned mine out on Friday but yesterday it was restocked again with fresh vegatables & fruit for the month.
This is SUCH a great idea! Wow! I have to do this! Simply terrific!
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