I got this tip from the Check out clerk at Publix, a nice smart older lady… when I was telling her I wanted to make Vegetable Stock she told me to save all the stuff you would throw away when you are cutting up your vegetables- carrot tops, celery leaves, onion skins, and this one had the beet greens ( I would have eaten them, but my husband was making root vegetables, so they weren’t a root…) Anyway, we keep a gallon zip top bag in the freezer and add the veggie parts until it is full. Then you dump it in a large pot…”stock pot” and cook with some salt and pepper and several hours later on low heat. I let it cool and then get a large strainer and pour it through to get just the liquid. Put in clean glass jars or plastic containers. Then you have vegetable stock that you can pay around $3.00 a can for 15 1/2 ounces. I just made about 8 cans of veggie stock with free ingredients $24.00. You could can them, but mine go straight in the freezer… Warning… this is an ingredient for soup, not a final product… you will be disappointed if you try to eat it plain. But it’s a good for adding to a recipe that calls for vegetable stock, or substituting for chicken or beef stock if you are vegan or vegetarian. The cooked mush goes to the compost pile for the worms and bacteria to enjoy. One more thing…use organically grown or home grown vegetables as you are probably getting all the pesticides that are on the veggies when you do this.
Remember the 3 R’s Reduce, Reuse and Recycle.