DIY Veggie Broth
It's not very often we buy veggie stock, but I was at the store last week and could not believe its $6-8 for a container of veggie stock. When we can make it at home for next to nothing. So let's dive in and see how easy making veggie stock actually is and how you can easily incorporate it into your weekly routine turning those leftover veggies from your CSA box into liquid gold!
Simply collect your vegetable trimmings—carrot tops, onion skins, celery leaves, scraps of kale, collards and more—store them in a bag in your freezer, and when you've gathered a good amount, it's time to make stock.
The Veggie Stock Recipe
We've got a simple recipe for you to try at home:
Gather your veggie scraps (about 4-6 cups).
Add them to a large pot and cover with water.
Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.
Strain the liquid, and voila! You've got homemade veggie stock ready to use in soups, stews, sauces, and more.
It can be frozen, stored in the refrigerator for about a week or you can pressure cook to make shelf stable.
It's that easy! Veggie stock isn't just for soups—it's a secret weapon in the kitchen. Use it to add depth and flavor to risottos, braises, and even as a cooking liquid for grains like quinoa or couscous. Making veggie stock is not only delicious but also sustainable. By using up vegetable scraps that would otherwise go to waste, you're reducing food waste and giving those veggies a second life.
Feel free to get creative with your veggie stock! Add herbs like thyme or rosemary for extra flavor, or throw in a Parmesan rind for richness. Experiment with different vegetable combinations to create your signature blend.
Canning
Yes, you can also pressure can veggie stock, which can be a quicker and more efficient method compared to water bath canning. Here's a guide on pressure canning veggie stock:
Prepare your veggie stock as usual, ensuring it's strained and free of any solids or impurities.
Sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes.
Fill your clean, sterilized jars with the hot veggie stock, leaving about 1 inch of headspace at the top to allow for expansion during processing.
Wipe the rims of the jars with a clean, damp cloth to ensure they are clean and free from any residue.
Place the lids on the jars and screw on the bands until they are fingertip tight.
Follow the instructions for your pressure canner to add the appropriate amount of water to the canner and to preheat it according to the manufacturer's guidelines.
Place the filled jars into the pressure canner, ensuring they are not touching each other and that there is adequate space for steam circulation.
Secure the lid on the pressure canner and bring it up to the appropriate pressure for your altitude.
Process the jars at the correct pressure and duration according to your altitude and jar size. This typically ranges from 10 to 15 pounds of pressure for about 20 to 25 minutes.
Once processing is complete, turn off the heat and allow the pressure canner to cool naturally. Do not force-cool or open the canner until the pressure has returned to zero and it's safe to do so.
Carefully remove the jars from the canner using jar lifters and place them on a towel or wire rack to cool completely.
After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn't flex, the jar is sealed properly. Any unsealed jars should be refrigerated and used within a few days.
Label your jars with the contents and date before storing them in a cool, dark place.
Pressure canning veggie stock ensures that it's safely preserved and shelf-stable for long-term storage, providing you with a convenient and flavorful ingredient for your favorite recipes. Make sure to follow all safety guidelines and recommendations for pressure canning to ensure the best results.