Homemade Vegetable Stock · DIY Gardening

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Homemade Vegetable Stock

One of my favorite ways to slash the grocery budget is by saving vegetable scraps until I have enough to fill my roasting pan full and make Homemade Vegetable Stock.  I keep a few gallon sized ziplock bags in my freezer which I toss carrot peels, pepper scraps, mushroom stems, celery leaves and ends, onion peels, and tomato scraps. I will also toss in veggies that are past their prime for eating fresh, but not yet inedible. I also like to add garlic cloves and skins, leeks, and other non starchy vegetables. These are just what I almost always have on hand and use most.  Once I get three to four bags of scraps saved up, I dump them in my big roaster pan, cover it with water and add spices. I don’t measure, I just season to taste with Garlic, Thyme, salt, peppercorns, and Bay Leaves.  I then turn it up to about 400° until it’s about to boil, turn it down to 350°and allow it to simmer covered for one hour. I then strain the stock into my stock pot and bring to a simmer on stove.  I then process in my Presto Canner according to the Ball Blue Book for canning.  My last canning session I got 18 pint size jars and 9 half pint sized jars canned up.  When I buy store bought vegetable stock it lacks the richness I get with my home canned nor do I always use the whole carton before it goes bad. By canning my own, I can it in smaller quantities for less waste.  I love having this on hand to use for seasoning, rice, or other grains, use in soups or other meals that call for small amounts of broth.  What is your favorite way to cut down your grocery budget?  #grocerysavingtips #preservingfood

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Homemade Vegetable Stock