Tuesday, February 14, 2012

Sustainable Living 15

After having read and posted the information about making vegetable stock, I decided to try it out myself.  After all, if successful it would not only save money but would also be more sustainable than buying canned vegetable stock, bouillon cubes, or the "better than bouillon" paste that I've been getting at the health food store.

Just as the article promised, making vegetable stock was a snap.  I saved various vegetable scraps and peelings in a gallon-sized bag in the freezer and, when it was full, I made my stock.  I brought the water to a boil, added the scraps, put in a little salt and a few herbs, returned it to boiling, and boiled it for 30 minutes.  I strained it and allowed it to cool before freezing in 2-3 cup containers for use in future soups.  How easy is that?


Shona~ LALA dex press said...

My method is a little different. Since I make a pot of veggie soup every week I use the scraps from that week's ingredients, add some extras like a slice of fresh ginger, fresh turmeric, herbs, etc (it can turn into a clean out the fridge project). Boil, simmer + strain directly into that week's soup.

Deanna said...

I make my own broth, too. Although I don't always have enough and do still use the cubes from the health food store sometimes. We don't eat much meat these days but last night I made jambalaya for Mardi Gras and have a chicken carcass left from that. Today I will boil it, strain and freeze. So easy!