Make 6 Quarts of Stock from Veggie Scraps - food.straw.stock PEP BB

BB

I started with an 8qt stockpot and drained it into a 6qt one when finished (put the last of it into two 24 oz jars so it wouldn't overflow.)  Smells heavily of onions (a good thing!) and I'll probably use much of it as a base for onion soup.

As we don't have a lot of space to store vegetable scraps in the freezer and prefer a very concentrated veggie stock, we had to make the 6qts in several batches. We used these to make soups and to cook pasta in--very nice! Most of this was from tomato skins/seeds left over from making tomato paste & puree.

I make broth about once a week. Do you think I can remember to get all the pictures?!?! Anyway I usually get about a gallon each run of my 8 quart instant pot. I like to limit the use of brassica scraps and I like to add egg shells from hard boiled eggs and fresh herbs when in season.

I made the first batch into soup before I got a pic of the gallon full of broth, so I made another batch with the intention of making another soup and got so caught up in doing that I used some of the second batch before taking a pic again!! So I posed the leftover broth: 1/2 gallon and a quart jar. Also shown is both soups I made (both in gallon jars and we ate some, so I’m counting each as 1 quart of broth. I also have broth that I’ve already canned: 1 quart and 1pint. So I’m thinking that shows I’ve made at least 6 quarts of broth.

I’ve been listening to Paul’s podcasts and as fate would have it, I just listened to the podcasts about the animal care badges. I’m sorry if my submission is not clear. I don’t mean to make it difficult for all you awesome people.

Perhaps listening to that full podcast should be a requirement before starting to do any badges. I tried to read anything I could about how to summit things correctly. Those podcasts answered all my questions and made everything much clearer. I think this program is amazing and has the potential to bring so many young people to permaculture. I don’t want to be f-ing that up.

I admit to being excited to post something and tired of having done so many things that I just don’t have all the pictures of. It’s a frustrating place to be. None of that excuses my premature posting.

Let me know if using the instant pot is a problem. It’s going to take a couple of weeks to build back my vegetable scraps since I did 2 batches. When I do, I will resubmit with another picture of more broth..... if I remember to take the picture!!! It’s a clunky, hard habit to implement...at least for this 47yr old.

Sincere apologies,
Jennifer

I made a little over seven quarts of stock - six of which I put into bags to freeze (two quarts per gallon bag). The rest I refrigerated and will use tomorrow.

The stock consisted of vegetable scraps and old vegetables - primarily red onions, cauliflower, and carrots.

Hello,

I made some veggie stock out of scraps today.

I usually use my veggie scraps to feed critters, but also, I use a lot of stock for making soup, rice, and gravy. So this BB interested me.

veggie scraps in water

cooking the veggie scraps

When it was done, I measured out a gallon jar, 2 half-gallon jars, and had a little more left in the pot.

at least 6 quarts of stock from veggie scraps

We do this regularly. We save the scraps in a gallon ziploc I. The freezer and when it fills up, we pressure cook about three quarts of broth in one batch. I did that twice today, once from our full frozen bag and once from about half scraps topped of with a bunch of produce that must be used *now* because it froze last night.

Minimum requirements for this BB:
-make 6 quarts of stock from veggie scraps

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
  - veggie scraps in water
  - cooking the veggie scraps
  - at least 6 quarts of stock from veggie scraps

Last week I made 4 litres of stock using veg scraps, the tops from my ginger plants and some dried mushrooms.

Veg scraps in water


Cooked in pressure cooker


Final stock (4l)


This week I made 4 quarts + 1 pint from veg scraps + some thyme from the garden
Veg scraps in water


Also cooked in a pressure cooker


Final stock in two half gallon milk bottles wit a pint left over


4l + 4qts + 1 pint = 8.7 qts

I made a little stock. Here's some photos.

May I use bones with my veggies scraps for this bb or should it be a veg only stock?

I think this BB needs to be veggies only.

I’ve been saving my scraps in the freezer (with no bones or animal bits). Usually I make my stock with a chicken carcass or two, but this time I just used a whole bunch of carrot peels, onion ends, garlic skins, celery, and a sprinkling of kale stems.
I let it simmer for a few hours until I liked the depth of color.

Inspired by “What are your favorite bone broth recipes?” I decided to change up my usual routine of making broth with both meat and veggie scraps, and try prepping them separately. I made veggie broth in my 12qt stockpot, mostly with freezer scraps, some dried and fresh herbs, and a sheet of kombu. Simmered for just under an hour, it strained out to exactly six quarts—4 3cup jars and 6 2cup jars.
Thanks for your consideration!

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, ziplock bags, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

Veggie broth!  

I had to do it in two batches.  I used celery, onion skins and bits, garlic skins, carrot peels, potato peels, tomato bits a dash of vinegar, salt, pepper, thyme, and a bay leaf.  

I made stock out of garden scraps that were about to freeze. Perfect timing. I harvested, simmered, and bottled almost 7 quarts of stock. Onion leaves, water, carrot tops, bay leaves, garlic, parsley, sage, and salt.

Used the scraps from completing other bb's!

Well definitely need more broth in the coming months and I was stoked to reclaim some of my glass containers which had been in the freezer storing these scraps!

Dave Burton wrote:
Minimum requirements for this BB:
-make 6 quarts of stock from veggie scraps

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - veggie scraps in water
   - cooking the veggie scraps
   - at least 6 quarts of stock from veggie scraps

I saved over 2 gallons of veggie scraps and froze them incrementally in glass jars in the freezer. I boiled the water then allowed it to simmer for over 12 hours. The yield was over 7qts of vegetable stock.