I save all veggie trimmings & freeze them in quart size freezer bags. When I have several bags full I put them in a soup pot with water to cover & simmer for several hours. Strain & freeze the stock in clean yogurt containers (we have quart size ones) & you have your own salt free broth to use when recipes call for vegetable broth. I also put the used plastic bags back in the freezer to fill again!
Sandy
Wow, you are resourceful! I just happened upon your blog and I think I will put it under “favorites”. Thank you!
Thanks-Welcome to Becentsable!!
We do this, too, but our last batch came out bitter! We determined it must have been the zucchini scraps that were in the bag. Read up on it and discovered cabbage, broccoli, and zucchini can make broth bitter. Anyone else had this issue? It was just scraps, but I hated throwing out the whole batch. We tried several ways of saving it, but nothing really worked.
Thanks for a great tip! I’ve never thought of trying that before. I am definitely going to give this a try, it can’t hurt!!! Any other things about veggie broth I should know? (Thanks also Nolan for the cabbage/broccoli/zucchini tip)