How to: Vegetable Broth

The freezer has been cluttered for months.  I have bags upon bags of vegetable scraps for broth, frozen fruit for my daily smoothies, and other random items that I have not seen in months.  Jamie was having difficulty finding space for her items.  She offered me a deal I could not refuse.  If I made vegetable broth, she would re-organize the freezer.  She did not have to ask twice.  I started the boiling water right then.

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.