DIY: Homemade Vegetable Stock

I think I've probably cooked, crafted, and been overall more creative in the last year than in the last ten put together. Some of this can be contributed to blogging, some to Pinterest, and some from the sheer lack of funds to just go out and buy what I need. But, regardless of the reason, it's been quite an adventure!

My most recent project was homemade vegetable stock. I've been saving bits and pieces of leftover veggies for almost two months now and, since Brittany, Pierce, and I eat lots of them (hooray!) I had plenty to use. 

What is stock? you might ask. Well, stock can be used for soups or marinades, and homemade is much healthier than store-bought because there's hardly any sodium in it. Plus, it's cheap! If you want to know how to make your own, I've put together a little tutorial.


1. Save end pieces or any leftover bits of vegetables you don't want to cook or eat. Place them in plastic baggies and freeze until it's time to use them for stock.
2. Empty your veggies  into a large pot (they can be anything you like; I had everything from squash, onions (red and white), and mushrooms, to bell peppers, tomatoes, and zucchini).
3. Put two parts water for every one part vegetables into the pot. I had about 5 cups of veggies and used 2 quarts of water. It's not an exact science, but you want to make sure you don't use too much water for too few vegetables or you'll get a weak flavor.
4. Bring veggies to a boil, and then simmer for about an hour.
5. Let cool for about 15 minutes.
6. Drain the stock using a colander or draining lid into a new, clean pot. Toss the cooked vegetables. Pour stock into a mason jar (which I would have used had I not ran out of lids!) or freezer bags and place in freezer until ready for use (if you choose to refrigerate, use the stock within a few days). 

Now you're finished! When you decide to cook with your stock, let me know how it turns out.

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