Ingredients:
*4-6 cups vegetable scraps (carrot, celery, onion peels, parsley stems, garlic peels, potato skins)
8-10 cups water
1-2 tsp. salt
1 bay leaf (optional)
Equipment:
Cooktop
Large pot with a lid
Colander
Jar with a lid OR other container
Directions:
- In a large pot, combine vegetable scraps with water, salt, and optional bay leaf.
- Place the pot over medium-high heat and bring to a boil. Then reduce heat to low and place the lid on top.
- Simmer for 30 minutes.
- Remove from the heat and let cool. Strain the liquid and compost or throw away the cooked vegetable scraps. Pour the cooled vegetable stock into jars or other containers. If freezing, make sure to use freezer-safe containers, and leave at least 1 inch of room at the top of any jars to prevent them from breaking.
- Label the containers with the date. Store your vegetable stock in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
*Notes:
- Kale scraps, or scraps from other brassicas like cabbage, collards, broccoli, or chard, are best avoided because they will give the stock a bitter flavor.
- Try stockpiling vegetable scraps in the freezer for up to 6 months to make big batches of stock!