Prep 0 mins
Cook 4 hrs
Never buy store bought stock. If you cook with fresh ingredients like we do, you never have to buy anything on this recipe list as they are scraps from everyday produce. The ingredients listed are suggestions of what types of vegetables to keep, not that you need every item every time you make stock. Surely there are more vegetables to add to this list. I save EVERYTHING. Keep a freezer safe zip bag in your freezer and pile in the scraps. When you are ready to make stock, simply put the frozen scraps in a pot of water and boil for several hours. This is also a starter base for chicken or beef stock. Simply throw in leftover bones.
- 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
- 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.
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.
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