https://www.cutoutandkeep.net/projects/how-to-make-vegetable-stock • Posted by Krista B.
I always make my own stocks, they are so easy and freeze well too.
I always make my own stocks, they are so easy and freeze well too.
First you want to gather all your vegetables. This one has: Carrot, Celery, Garlic, Onions (which is the basic stock), Green Bell, orange bell Thyme and Sage (left over from Thanksgiving). Any veg. does well. I have put artichoke leaves, broccoli... really any veg you want. And herbs too if you feel. I just had herbs going bad this time.
Fill the pot about 2/3 rd's of the way full or enough water to "float" the veg. Let it simmer. IMPORTANT: don't let it boil, slow and steady wins the race. Let it simmer for 4 hours or until the veg sinks (the veg. may float wile the water is warm but most will begin to look pale and sink. It is done. I have left it on low low low heat for 12 hours before.... all up to you, but no less than 4 hours.
When the stock is cool, you can strain it into a container, or freezer jars. I use a Kool-Aide jug to keep mine (easy poor). Strain out the veg and any small floaters.
That pot filled up this jug and made a tortilla soup, when the stock was finished I took some out to make soup. The rest filled the jug. So you may need a few jugs. BUT there you go sodium FREE stock. I put NO NO NO salt! You do that when you use the stock for your meal.