So, I’m sure you are already scratching your heads, wondering what the heck I’m talking about. If you continue reading, great news, you’re going to find out! But, before I divulge the answer to the big question, I would like to tell you why I prefer to make my own.
As many of you know, broth is expensive, and in some of my experiences, what I’ve bought from the store really hasn’t had flavor. So I decided to start making my own but didn’t want to just use my meats and veggies just for broth, which really got me thinking…. why not freeze my scrap veggies in a ziplock in the freezer and use it later to make broth!!! Why don’t I trim my meats and freeze the trimming and left over bones I cut off and make homemade bone broths?
So, I started looking up recipes for the instant pot and boom the next thing ya know, I have my own broth that I can control the flavor and the sodium levels for the perfect fit in my household. Now of course, I tweaked it a little and put my own flares here and there but over all I needed just a general place to start! I usually use one gallon ziplock full of vegetable scraps to make one recipe of vegetable broth. For meat broth I wait until I have 2-3 pounds of scrap and I add about 4 cups of the vegetable scraps to it. I also add about a tablespoon of tomato paste, whatever fresh herbs I have lying around at the moment, and a bay leaf. I also add salt and pepper to my preferred liking, but honestly the broth is so fresh the flavor really shines most.
I immediately strain my broths into an 8 cup glass measuring cup and allow to cool. If it is just vegetable broth I just allow to cool enough to pour into Mason jars, if it had a meat in it, then I let it continue to cool in the measuring cup with a lid on in the refrigerator until a fat cap appears. I then remove fat cap with slotted spoon and then pour remaining broth into Mason jars.
So far this method to me has been pretty painless and easy, and the rewards are endless! No preservatives, lower sodium, and amazing flavors!!! Look for my recipes below!
Homemade Veggie Broth from Scraps
Ingredients
- 1 ziplock full veggie scraps frozen
- 8 cup water
- 2 bay leaves
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh rosemary or thyme
Directions
Add all ingredients to instant pot. Close lid and set timer for 22 minutes, and make sure it’s sealed. Let come down naturally for 30 minutes.
Release the rest of the pressure, allow to cool and then pour through a strainer into 8 cup glass measuring cup. Allow to cool some more and then stir and pour into Mason jars of your choosing. I like the 16oz jars. Let come to room temp and refrigerate until ready to use. I would say stays good for one to two weeks.
Tips: Cut back the veggies and add about 2 pounds of chicken, beef, bone scraps or even shrimp heads and shells, for a meat or seafood broth. I up the cooking time to 35 minutes and still let the pressure come down the full 30 minutes. You will leave this one in the 8 cup measuring cup and place a lid on it after straining. Then place it in the fridge until a fat cap forms on top. Remove the fat cap with a slotted spoon and then put in jars and refrigerate. The seafood broth won’t have a fat cap, but will need to cool to room temperature. It is the perfect start to a great gumbo!
Cooking and more 