Homemade Vegetable Broth From Scraps Recipes
HOMEMADE VEGETABLE BROTH FROM SCRAPS
Freeze your veggie and herb scraps in a gallon freezer bag, then when the bag is packed to the brim, brew up a pot of vegetable broth concentrate. Then just freeze and bring it out when you need it. Easy, delicious, and free!
Provided by Kare for Kitchen Treaty
Time 2h45m
Number Of Ingredients 4
Steps:
- After you've amassed a gallon-sized freezer bag full of veggies from days of diligent scrap-gathering, dump the frozen contents of the bag into a large stock pot.
- Fill the pot with water about 3 inches from the top - I end up adding around 12 cups of water initially.
- Add the bay leaves and peppercorns.
- Lightly push the vegetables down with a wooden spoon. Avoid stirring at any time during the process - that can make the broth cloudy.
- Over medium heat, bring to a boil. Lower heat to medium-low, keeping at a steady, simmer.
- Simmer until the liquid has reduced by just about half - this takes about an hour.
- Add enough water to return the liquid to its former level. Push the veggies down every once in awhile.
- Bring to a simmer again, and again continue to simmer until the liquid has reduced by half, about another hour.
- Remove from heat and allow to cool.
- Strain the broth concentrate by first pouring it through a colander and then pouring it through a fine-mesh sieve.
- Pour the broth concentrate into containers in 1/2 cup, 1 cup, or 2 cup increments. A standard muffin tin is 1/2 cup, and works well here.
- When the broth concentrate has frozen completely, remove from the freezer and place the chunks in a labeled freezer bag.
- When you're ready to use the broth, bring out a broth concentrate cube and place it in a bowl. Pour an equal amount of hot water over the broth cube (if the broth cube is 1/2 cup, add 1/2 cup water) and and, if desired, add 1 teaspoon of salt per 1 cup of finished broth.
- You may need to microwave the frozen broth concentrate to thaw it completely, or let it sit on the counter for a bit until it thaws. Depending on the recipe, I'll just add it frozen and adjust the recipe times accordingly.
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