I was reading the blog, The Rogue Ginger, start to finish over the course of a week recently. I not only learned about going waste and plastic free, but I also learned that making vegetable broth is EASY. The carton that we buy vegetable broth in is non-recyclable in our area so it would always go into the trash. On my quest to go waste free, I happened to come across the steps to making homemade vegetable stock that I can freeze in mason jars. This is perfect.
By the way – go check out The Rogue Ginger‘s site. Lots of great recipes and tips. I honestly don’t know how I found it but I am glad I did.
For the past two weeks, I collected all of my carrot, onion and celery scraps and put them in a separate container in the freezer. I keep my compost in my freezer too (in a re-purposed metal coffee canister) until it’s full and ready to go outside. These three veggies are called mirepoix, a flavor base for stocks and broths. I learn something every day. You can add more veggies than just these 3. Check out the image containing veggies to skip on the Rogue Ginger’s post.
I saved up about 5 cups worth, then put it into a pot on the stove top. I put enough water to cover the veggies and so I can easily stir it. Next, you add the spices. I combined the Rogue Ginger’s herb combinations with the kitchn‘s. I ended up adding Basil, Bay Leaves, Parsley and Thyme. I eyeballed it; about a teaspoon of each, but it depends on how much water and veggies you have. This will be a learning experience since this is my first try.
I got it to simmering, stirring every now and then for about an hour. I let it cool for a while, then filtered out the veggies and herbs with a colander and a coffee filter. I will be composting the coffee filter.
Store them in the freezer or in the fridge and use within 5 days.
**Update – I won’t need to strain the veggies from the broth with anything other tha just the collander. It doesn’t matter to my husband and me if there are bits of veggies and spices left over.