How to Make Vegetable Stock out of Vegetable Scraps

Vegetable stock is useful in many dishes. Freeze it in ice cube trays and have stock to add to sauces or to de-glaze a pan. Save it freezer bags or plastic containers as the base for soups or to replace the water when making rice.

Difficulty: Easy

Instructions

Things You'll Need:

• Plastic bags/containers
• Freezer
• Large stock pan
• Colander

1. 
    
   Vegetable scraps -- stored in plastic bags

   Save vegetable scraps. Save vegetable peels, ends, and random pieces. For example, wash the outside of the carrot, then save the outer peels. Other tidbits are the ends you cut off squash, the outer layer of the onion, ends of green beans, the rind of a tomato, stalks, etc.

2. As you accumulate scraps, put them into a freezer bag and store them in the freezer.

3. Once you accumulate between one and two gallon bags full of scraps, pull them all out of the freezer to start making stock.

4. Empty the bags into a large stock pot. Cover with water.

5. Simmer (not a heavy boil) for 1-2 hours. Stir occasionally.

6. Drain the the stock into a new bowl. Catch all the vegetable scraps in a colander.

7. Let the stock cool.

8. 
    

   Pour into freezer bags, plastic containers, ice cube trays or muffin tins. Label and store in the freezer.

9. Throw the vegetable scraps away or add to your compost pile.

Tips & Warnings

• Ice cube trays and muffin tins are great ways create small stock portions. Once frozen, run a bit of warm water on the bottom and tap to release each portion. These can then be stored in a freezer bag for easy access.
• If a vegetable is about to rot, throw it in the freezer and save it for your stock. Better to use if for something rather than throw it away.
• Make your vegetable stock after boiling corn on the cob or green beans. Use the water as a base because it has soaked in lots of veggie flavor.
• Corn cobs can also add flavor to your stock.
• You can also use herb or herb stems, but be aware they will add a distinct flavor to your stock.
• Broccoli, tomato and cabbage give your stock a distinct taste. Use sparingly.