Here's what I do: I save all the scraps from my vegetables (don't save beet scraps, cabbage scraps, or potato scraps for this though) - like onion, garlic, carrot peels, celery bits, even fennel... I fill up a gallon size container in my freezer. When it's full, I fill my stock pot and simmer away. Then the trick is storing it. I know some people can it (canning is way beyond my home ec. skills), others freeze. I'm a freezer fan. Sometimes I freeze it in small (pint) containers, and sometimes I freeze it in ice cube trays and then pop those out and store in a large container... That way is great for adding a little stock to sauces, the pint containers are perfect for enriching soup...
what about cauliflower scraps?
ReplyDeleteI bought dill and parsley fresh and then haven't used it - should I freeze it? If so how, in water in ice cube containers?
hmm... i don't think i would save cauliflower scraps - they are a member of the cabbage family and may give too strong a flavor to the stock. (although you can always experiment and see if you like it)
ReplyDeletei would chop those herbs and freeze them like you suggested, although i have also successfully frozen them spread out on a cookie tray, and then when frozen, stored in a freezer bag, and then just pour out the necessary amount...
good luck!
I've been wary of making veggie stock because my veggie scraps are often the parts of the vegetables that I throw away in the course of checking for bugs (especially with onions and fennel). Do you know anything about this?
ReplyDeleteYou will have to make that call for yourself. I throw out any parts I can tell are buggy, though...
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