Learning how to make homemade vegetable stock is a great way use up leftover vegetable scraps and saves you money. Here’s some tips to make it easy to do so you’ll always have homemade vegetable stock on hand.
How to Make Homemade Vegetable Stock Tips:
- My first tip is to try and make sure you’re using only organic vegetables for your stock. You don’t want to soak your vegetables in water just to have all the pesticides leech out into nutritious homemade stock.
- Whenever you are cutting up veggies, keep the ends and peels and place in a freezer bag in the freezer. Once the bag is full you can make your stock.
- Think of the flavours you would like in a stock and add those veggies- carrot and celery ends, fennel scraps, mushrooms stems, onion peels (which adds a nice depth of colour to your stock) and ends, parsley stems are some good ones to keep for your vegetable stock.
- Add some spices, whole peppercorns, a bay leaf, natural sea salt, thyme.
- Once you have enough vegetables for your stock, place them in a large pot or crockpot and add water to cover plus a couple inches more. The less water the more flavourful though, just depends on how much stock you want to make and how flavorful you want it.
- If you’re using a crockpot place vegetables in the crockpot for about 4 hours, doesn’t have to be exact, again the longer it sits the more flavourful the stock will be.
- If using a pot on the stove, bring to a low boil then reduce temperature to low and let it sit for a couple hours or so.
- Once done, strain the vegetables and herbs through a fine mesh strainer making sure to push out all the flavourful stock from your vegetables with the back of a spoon.
- Either keep in the fridge and use up within about 5 days or store into containers and freeze it for later use.
Enjoy your homemade stock in many recipes!