I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.

Anything that isn’t rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn’t want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.

I added a carrot and a potato cut up, and some dried herbs.

Fingers crossed.

    • Plum@lemmy.worldOP
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      6 months ago

      What kind of containers does she use for storage? I didn’t really plan ahead, so I’ve got a big clean pickle jar and some quart freezer bags for this batch.

      • SmokedBillionaire
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        6 months ago

        I do this often enough to always have the stock in my freezer. I just let it cool to just above room temp and then transfer it to gallon size ziplocs with room to expand.

      • stanka@lemmy.ml
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        6 months ago

        She has seperate gallon bags for veggies and bones.

        She suggests using a crockpot overnight, especially for the bone-batch. Slow and low overnight.

  • SpaceNoodle@lemmy.world
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    6 months ago

    I’d worry about the peppers and asparagus dominating the flavor, and the potato releasing unwanted starch.

    • Plum@lemmy.worldOP
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      6 months ago

      There was a hot pepper in there too apparently! This is not a gentle broth. Very starchy, a little bitter, but maybe delicious with thick black bean stews.

      Next time I’ll keep the potatoes amd peppers in a different bag, and pan sear the veg before adding into the pot to boil.

      • SpaceNoodle@lemmy.world
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        6 months ago

        I always roast what I stick in my stock - so much richness and glutamates!

        I also recommend using mushroom scraps. I once had a bag of mushrooms that I wasn’t able to use in time, and those shrively little fuckers made the heartiest stock.

        • spicysoup@vegantheoryclub.org
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          6 months ago

          agree on the mushrooms, I usually throw in a couple dried shiitakes in my stock pot then I fish them out to cut up for soups or stir frys or whatever later