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I have been using this method for awhile now and am just realizing that I never rated it. I was looking for it to give to a friend. Everyone should do this for so many reasons. I just threw two bags full of veggie scraps in a huge pot with the turkey carcass. It always turns out to be the most delicious homemade stock. I love not wasting all the parts of the veggies that we don't eat and also any veggies that are about to go bad. My favorite way to store the stock is by freezing it in my muffin tin, one batch at a time and then once frozen putting them in big zip lock freezer bags. Each one is 1/4 cup size. These thaw quickly and that way, I can pull them out when I need them rather than having to plan ahead and put a larger container in the fridge to defrost ahead of time. To everyone reading this method for the first time- once you try it you will wonder what took you so long! I could never go back to canned stock/broth again.

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Island Girl 525 November 30, 2013

I have tried this twice now, and both times my broth came out quite bitter. My mom says it's the celery leaves. Any idea what I'm doing wrong? I put in scraps from onions, tomatoes, carrots, broccoli, garlic, leeks, zucchini, and probably a few other veggies too. I really love this idea but my results are just not worth the effort yet. I am somewhat of a beginner cook so please tell me if there is something obvious that I'm doing wrong! Thanks.

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julicle October 19, 2011

Wonderful money saving idea! I had enough leftover 'odds and ends' after a week and a half to fill a gallon bag. I thew the frozen blob into the crockpot, added enough water to fill it to the brim, a couple of small bay leaves, 1T peppercorns and handful of basil, then I cranked the heat to high for 1 hour (since I didn't thaw the veggies), waited another 5-6 hours and voila, vegetable broth to last and last! Also, I didn't strain it with a cheesecloth (I don't have one), I just used a very fine handheld colander. I froze them in 1 and 2 cup portion freezer containers and then popped them out the next morning and put them all into a gallon freezer bag. I'll never buy vegetable broth again - this is too easy!

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Brooke the Cook in WI February 18, 2008

perfection! Thank you!!! I pour the cooled stock in old ice trays which equals about 1/3 cup give or take. Freeze them and then pop them out into a freezer bag. This is great because I can now make soups for my SIL who have a ton of food allegeries and control what goes into it. Thanks again!

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Kerbare January 09, 2008

This worked great in the crock! Thanks for sharing this money saving idea.

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vigilant20 January 08, 2008

WOW! Every always told me to make my own vegie stalk, but I thought, what a waste of perfeclty good veggies. No one ever told me to use the left over peices, let alone how to freeze it. I looked a can of veggie stick and it hifructose(SP?) syrp in it, yuck! Abosolutly wonderful!

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FeedMePlz December 08, 2007

I think this recipe is tops! I also use kohlrabi peels, corn cobs when the corn has been taken off, green onion tops, rutabaga peels. When wood burning stoves were used,now in fashion,I had a pot on the back of the stove and all peels and leavings from the vegies went in there with a little more water and spices, cooked while we were eating. I cooled,added little dabs of suitable leftovers and then added to a larger container in the freezer. I cooked again and strained when the pot was full and then put the leavings in the compost pile which was not much but every vitamin and source was squeezed out of the food. I still do it to this day but I cannot add any kind of meat to it since my hubby is in renal failure. But it is an absolute joy to have the stock or broth and not to purchase. This addes special flavor to all that you cook, whether it is added to mashed potatoes, or vegetable soup or thickened for sauce over rice or pasta. It doesn't cost you a dime except for the electricty or gas to cook and your labor and that is effortless since you have to cut and peel vegetables anyway.It is a wonderful lifesaver in the kitchen and now I mean that literally. Thanks Karen for posting!

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Montana Heart Song October 07, 2007

What a wonderful way to use up ALL the trimmings from preparing veggies. I do make Potato Peel Stock but never thought of adding onion skins and all those other trimmings from preparing veggies (usually go to compost bin). Great seasoning suggestions too. I made your broth using a variety of potato peelings (lots of them), carrot, broccoli, cauliflower, celery, green and yellow beans, onion skins (lots of them), tomatoes, and mushroom trimmings with bay leaf, peppercorns, thyme and basil for seasonings. I used potato water saved from boiling potatoes instead of the water too. I have always saved odd bits of leftover cooked veggies, gravy, cooked meats, etc. in an empty plastic ice cream container. When it gets full it is time to make soup so I will use your broth and add the leftovers from the ice cream container. I come from a 'waste not want not' era and this is really a good recipe to follow that guideline. Will use this formula recipe all the time. Thanks for posting.

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foodtvfan July 15, 2007

I absolutely love this recipe. I love the idea of actually saving up my vegetable peelings and leftovers instead of just throwing it all out since I really hate wasting food. My stock's been simmering for just over 2 hours now and it smells DIVINE. Mine's fairly light but I might let it go longer to get it more concentrated (then I can just easily dilute them later if I have to) then maybe freeze them in ice cube trays. I'm so happy with the outcome and I can't wait to freeze it all up and use it in all my meals! Thank you!!

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yamakarasu June 20, 2007

This is a great way to save money and have good, healthy cooking stock! I love to do this.

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Prose March 28, 2007
Homemade Stock