I don't make this as often as I should and have sworn to do better. Just get a gallon sized freezer storage baggie. When you cook, throw your vegetable scraps in the bag and toss it into the freezer. Good vegetables to throw in there are the ends of celery, onions, leeks, potatoes, carrots, peel from onions and garlic, the top end of tomatoes, bell peppers, etc. You get the idea. DO NOT add broccoli, cabbage, rutabaga, Brussels sprouts as these vegetables are very strong and they will over power the broth. I had two gallon bags full of frozen items and added it to a pot. Then fill the pot with water (not all the way to the top, you don't want it to boil over.).
Bring to a boil, then reduce to a simmer and cook it til those vegetables turn to mush. I cooked mine for about 1 1/2 hours. Strain out the vegetables and then strain the broth throw a sieve to get rid of any seeds and dirt from leeks. Store in freezer safe, leak-proof containers in the freezer.
I haven't tried it but you could probably do this in the crock-pot on high for 4 hours or low for 8-9 hours.
0 comments:
Post a Comment