Tuesday, May 29, 2012

Vegetable Stock

Vegetable Stock


The older I get the more compulsive I get about not wasting food. Which is why my heart sang when I stumbled across the (rather obvious) idea that one could simply save all those random vegetable cuttings in a bag in the freezer and then use them to make vegetable stock. Hurrah!

So the hubby and I have been tucking our carrot peels, bell pepper caps, broccoli stems (we like them, but they are a pain to peel and the hubby will only eat them peeled), and other bits of what would otherwise be refuse in a gallon freezer bag. Chop veggies. Dump trimmings in bag. Return to freezer.

This weekend, I upended the bag into the crock up (turns out one freezer bag just fills my 6 quart crock pot), added 7 cups of water, and left it on low for 8 hours.

Vegetable Stock


Using a metal strainer and some cheesecloth, I strained the liquid from the solid bits and found myself with a bowl full of raspberry red stock. (Beets are a wonderfully effective dye.)

Vegetable Stock


For now, the stock is sitting in jars in the fridge. We plan to pressure can it tomorrow night. And then, the soup making shall commence! : )

You'll notice we didn't add any salt. I figured that we can easily do that to taste as we make the soups/dishes so there was no need to add it here. We're used to buying the "low sodium" stock anyway, so I don't expect to be dumping in buckets of the stuff.

2 comments:

  1. This sounds like a great idea!
    If we had a compost, I'd feel better about not using all these vegetable bits and pieces that are not used in the actual meal. But as we don't have one, this could be a great idea to use some more.

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  2. Yea, composting is fabulous but...I don't garden so it's never seemed worth the effort. I also like that this can be done whenever you get to it. We used a bit of it in a vegetarian chili tonight! : )

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