Waste not. Want not. Right? Every week I am left with at least one gallon zippy bag of food scraps. Instead of throwing it away or putting it straight into compost, I cook it down to make my own veggie stock. This saves me about $5-10 a week I could be spending on the amount of stock I get to use (FOR FREE)!
Here's how you do it!
You take pretty much whatever vegetable scraps you have, put them in a zippy bag in the freezer until you have a full bag, and then you boil all of the vegetable scraps in the biggest pot you have. I use a pot that is several gallons, but only fill it about 3/4 of the way full. I try to have a full gallon zippy bag for each 1 gallon of water. This lasts me about two weeks, but it depends on how often you use veggie stock.
Here are some things you can add to your stock:
- onion peels
- onion scraps
- garlic peels
- carrot peels
- potato peels
- celery scraps
- kale stalks
- broccoli stems
- cauliflower stems
- mushroom scraps
Now, you can pretty much add any vegetable you like, but everything you add will affect the taste and color of your stock. My stock is primarily kale stalks, carrot peels, and onion peels. I have added fresh radish greens from my garden as well. They are really only useful in the stock since they are prickly.
Now, all you have to do is boil it. I usually leave it on low for a few hours. Then I let it cool almost completely before putting it into jars. I strain mine over a colander into a mixing bowl before pouring it into jars.
Making your stock is not only a great way to save money. It is also recycling! But the best part is that you get to use as much as you want!