I keep my veggie scrap bag close whenever chopping veggies so that I can easily add to it. Yes, it’s a plastic bag (ugh!), but I didn’t buy this ziploc bag; it was given to me with something else in it and I continue to reuse for veggie scraps so it’s getting its use more than tenfold. When I’m done adding veggie scraps (onion and garlic end and peels, bell pepper centers and stems, carrot ends, cauliflower stems, etc), I close it up and keep it in the freezer until I’m ready to broth it. Often, I’ll add some fresh or dried (what happens to my farmer’s market herbs that don’t get used quick enough) herbs like thyme, rosemary, or sage for some extra flavor.
I put everything into my amazing metal stock pot, turn the heat to high, add a pinch of salt, and fill with alkaline water. Bring to a boil, then cover, turn to low and simmer for about an hour or so. Once it’s done, I leave it to cool so it pulls out more flavor.
Once it’s completely cool, I remove the large veggie pieces using a skimmer and squeezing each to get as much liquid out as I can.
Next, I set up my straining system – a large (4 cup) glass measuring cup with small fine-mesh sieve on top.
I pour the liquid into the sieve, which you will see catches all the seed, peel, and root detritus for a clear, liquid broth.
Once the measuring cup is full, I remove the sieve full of veggie backwash and pour the broth into a glass jar. I usually fill quite a few, but of course it depends on how much water you use. If you don’t use broth often or have little storage room, I recommend making a small batch.
Once you’ve filled your jars, put into the fridge and use within 2 weeks. I use veggie broth for making rice or quinoa, sautéeing veggies, or soup base. When it’s on hand, it makes it easier to use and making it yourself ensures there are no unnecessary additives. I hope this helps you to start saving your scraps and turning into your own flavorful broth.
Much love & nourishment to your heart & soul