Vegetable Stock From Scratch
Don't throw away those past their prime or leftover veggies, get more mileage out of them by making your own Vegetable Stock from scratch!
- 10 cups of water
- Whatever veggies you have - Best: carrots celery, leeks, onions, garlic, mushrooms, radish / beet tops, root vegetables (turnips, rutabagas, radishes).
- 1 - 2 tablespoons of salt less for lower sodium stock
In a large stock pot add all your veggies, 10 cups of water, and salt.
Bring pot to a boil and cook for 15 minutes then lower to medium low and simmer for at least an hour - more if you have the time. The longer it simmers the more flavor you'll develop.
Store in an airtight container in the fridge for about 2 weeks on the freezer for 1 month. Or it can be canned by only by using