Shh… don't tell anyone I'm poor. They all think I'm living frugal and green just like everyone these days. This is a blog about a senior citizen living a frugal life, on a fixed income, in a low income food desert, and passing along knowledge from lessons learned. Some she learned from her Grandma Mama many years ago and some learned only a few days ago.
I keep all my veggie peelings in the freezer to make a veggie stock. When I feel as if the container of peelings is about to burst I know its time to use them.
Many people will say “yuck, I can’t eat that” because it isn’t the pretty part of veggies. Onion skins, carrot tops, wilted celery, and parsnip scrapings don’t look or sound appetizing but they really are good for stock making. As long as it isn’t a rotten part then its all good.
This all went into a stock pot with water added. I let it very lightly simmer for about 4 hours. Adding water as needed to keep it just above the peelings.
I also put in some fresh peelings from what I was putting into the freezer that day. Adding salt or other flavoring is optional. I’m on a salt restricted diet so I didn’t use any salt. I prefer to keep my stock plain so it can be flavored when I flavor whatever recipe I use it in. After the simmering had pulled out all the nutrition it could; I strained it through a clean cloth to catch any stray bits and keep it clear.
From this I got 7 pints of stock, I could have made more by adding water but it would have made the stock weak. To fill the canner for a full load I added three jars of plain water. I never know when I might need some sterile water.
Veggie stock must be pressure canned if you want it shelf stable but freezing it also works. If you plan to use it within a few days then just put it into the fridge.
Now if you are squeamish about using veggie peelings for making your own stock then you don’t know where the boxed and canned stock sold in stores comes from. Stock is made so that every bit of edible nourishment is removed from food before what’s left is put into a compost or trash can.
Anyone with a low income really should make their own stock. Providing you have a way to cook it of course. Why pay about $3 for a box of veggie flavored water when you can make it yourself for almost nothing? I’d much rather use my $3 toward something else. Like the cost of meat. These days we must do all that we can do to live within our means because I don’t see the gap between the have and the have not getting any smaller.