Homemade Veggie Broth

Today I am cooking vegetable broth for freezing.

I keep a freezer storage bag on the door of my freezer. Whenever I have vegetable scraps I put them in the freezer bag for future use as a broth.

This homemade broth is so easy and so much more healthy than store bought broth that has a whole chemistry laboratory in each can.

I try not to waste anything. The tops and peels from carrots, onion cuttings, stems from kale, asparagus and even broccoli.  Anything can be used for vegetable broth.

My method is very simple. I start with a boiling soup pot of water.  Add some sea salt. I use Celtic Sea Salt. I like the minerals that are in it.

After the water has boiled I plop all of my saved veggies into the water. Bring it back to a boil and then turn down the heat and simmer for two hours.

After the broth has cooled, strain the large pieces of vegetable out. I always do a second straining through cheese cloth or even a #4 coffee filter.

After the straining I ladle the broth into quart size freezer bags and then double bag in a gallon freezer bag to freeze. Label and date the gallon size bags.

I compost the large pieces of vegetables and the coffee filter.  Like I said, I don’t waste anything.  When I get my chickens, I’ll probably give them some of my veggie peelings but I know I’ll have some good chicken poop for compost!!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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