Veggie Scrap Broth How To

A few months ago I was making broth from kitchen scraps like I normally do (unless I’m making meat stock or broth) and I took pictures for the blog. I was dealing with post partum depression, military life and getting my toddler evaluated for neurological disorders so you can say I was a little overwhelmed. I just couldn’t get myself into my writing. I have a dozens of photos to make blogs for but I haven’t been able to get my brain to function enough to write. Here it is. Finally. 

So onto the broth! This is such a great way to utilize all of your veggies! To not waste one bit. To start you just need to begin saving scraps! Everything I cut off and normally toss (or compost in our old home) would be put in freezer bags (you can use jars or Tupperware but we were low on space) and frozen. Even veggies nearing their end that you wouldn’t get to in time. I didn’t add veggies that were too starchy like potatoes but we almost never have scraps from those as we eat the skins. You can add the skins if you would like to but I think it changes the consistency and flavor. I also avoided the main part of things like beets. Though I did use the leafy greens. 

I ended up saving four of the gallon sized ziplock bags to make a mega batch! Much more than what I actually needed (I still have a few jars left and I made this in late June!). I had continuously put off making it because I couldn’t get to it with my kids needs. So I ended up with a ton of scraps! I think storing it less of a time would be better so if you try this go one bag at a time! 

I added everything to my big canning pot and went to town adding herbs and spices. Chosen for their flavor and health benefits! You can also add extra veggies for flavor and health. Such as garlic! Or things like soy sauce, miso, etc. 

Then I covered with filtered water and stirred it up!

I didn’t have a weight or anything to keep the veggies down (not necessary but I prefer to) so I used the rack that normally holds my cans. Worked decently! 

I covered heated on high for about 15-20 minutes and then cooked on low for around 2 hours. It was such a big batch I wanted to get everything well! You can also do this in a crock pot. Once finished I took the lid off and let it cool for about an hour. 

I forgot to get pictures of this but I strained the chunks out with a colander then used a ladle to pour the broth through cheesecloth that I fixed onto a big jar. 

I used that jar to fill smaller jars and ice cube trays full of broth goodness to freeze! 

When I ran out of jars and trays I cooked down what was left (not all pictured here) to make a concentrated bit to use for cooking with the next week. I put it in everything and even just drank some hot. It’s good! I used to love drinking broth or stock as a kid. 

The cubes are great for dishes that need a little moisture and so instead of adding water you can toss in a bit of broth! I put them in a ziplock after freezing. I would keep trays specifically for food as they retain the smell and a bit of flavor after use. 

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