Homemade Vegetable Stock


By not having to purchase canned vegetable stocks, you’ll save money on your grocery bill.  Use the peels and ends of the vegetables from your cooking ventures, along with some pieces of whole vegetables, if necessary.  Herbs may also be used. Nothing has to go to waste completely.

The finished product may be frozen in ice cube trays, and then placed in freezer bag and put back into the freezer. Use ice cubes in place of some of the water when cooking rice and pasta, or even when making casseroles.

You might also choose to pour the liquid directly into the containers and freeze like that. This can later be used when cooking soups and stews.

The process is simple, but will take some time. This is perfect to make when you will be home for a number of hours.

  1. Place these odds and ends into a large pot.
  2. Add fresh herbs if you’d like.
  3. Fill the pot about 2/3 of the way with water.
  4. Cook down to about half the liquid.
  5. Strain the liquid.
  6. Discard the non liquid ingredients at this point. (I add these to the stews that I make for my cats so that nothing goes to waste. Or you could compost them.)
  7. Reconstitute the liquid by 2/3 to 1/2 and cool.

That’s it! A simple task that does not take much hands on time.

Shannon

16 thoughts on “Homemade Vegetable Stock

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