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

BB Food Prep and Preservation - straw badge
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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 6 quarts of stock from veggie scraps!


(source: Pinterest.com)

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
Staff note (Dan Boone) :

Not directly germane to the Badge Bit, but some while back I did a big thread with my research and idiosyncratic views on making better vegetable stock. I use an electric pressure cooker (Instant Pot) and really long cook times for better flavor extraction. At one point I also did a deep dive into various methods for creating the extra body and mouth feel in veg stock that non-veggie stocks get from animal collagens.  https://permies.com/t/58264/kitchen/Adding-vegetable-stock-making-pressure

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gardener
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Approved submission
BB
6EC42763-ED35-4147-9652-AED7ABD5B09A.jpeg
[Thumbnail for 6EC42763-ED35-4147-9652-AED7ABD5B09A.jpeg]
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Eight quart pot plus giant jar
Eight quart pot plus giant jar
Staff note (Mike Barkley) :

I certify this BB is complete.

 
Posts: 167
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Approved submission
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.
stock-01.jpg
veggie scraps from freezer and what's left from tonight's dinner
veggie scraps from freezer and what's left from tonight's dinner
stock-02.jpg
filling the pot from the sink
filling the pot from the sink
stock-03.jpg
filling the kitchen with delicious smells
filling the kitchen with delicious smells
stock-04.jpg
now cooling
now cooling
Staff note (gir bot) :

Mike Haasl approved this submission.
Note: Sorry for the delay, this one snuck past us

 
pollinator
Posts: 239
Location: North Island, New Zealand
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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.
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Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 64
Location: Upstate New York
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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.
A801BF98-D8E6-4C59-B920-08152132A455.jpeg
First batch of broth
First batch of broth
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Cooking broth
Cooking broth
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First batch before straining
First batch before straining
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Second batch
Second batch
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Second batch cooking
Second batch cooking
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Second batch before straining
Second batch before straining
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All the broth!!
All the broth!!
Staff note (gir bot) :

Mike Haasl approved this submission.
Note: Sorry for the delay, the program doesn't tell us when new BB submissions have happened.

 
Jennifer Pomy
Posts: 64
Location: Upstate New York
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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
 
pollinator
Posts: 258
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Approved submission
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.
photo_2021-07-02_01-13-19.jpg
Vegetables, uncooked
Vegetables, uncooked
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Stock, cooking
Stock, cooking
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Six quarts of stock, ready to freeze
Six quarts of stock, ready to freeze
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 22
Location: USA
25
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Hello,

I made some veggie stock out of scraps today.
PXL_20210705_174921849.jpg
The veggie scraps split between two pots.
The veggie scraps split between two pots.
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Cooking.
Cooking.
PXL_20210705_185156226.jpg
6 quarts of veggie stock!
6 quarts of veggie stock!
Staff note (gir bot) :

Leigh Tate approved this submission.

 
author & steward
Posts: 4832
Location: Southeastern U.S. - Zone 7b
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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
Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
master gardener
Posts: 2320
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
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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.

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Batch one scraps.
Batch one scraps.
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Freshly cooked, extracting broth from hot scraps before composting.
Freshly cooked, extracting broth from hot scraps before composting.
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The two batches. These are three-liter jars, so slightly more than three quarts when full.
The two batches. These are three-liter jars, so slightly more than three quarts when full.
IMG_7762.JPG
I didn't take a picture after adding water, dumb oversight on my part. But I just scrolled back through my photo collection and found pics from a time that I did this process in 2018.
I didn't take a picture after adding water, dumb oversight on my part. But I just scrolled back through my photo collection and found pics from a time that I did this process in 2018.
Staff note (gir bot) :

Megan Palmer flagged this submission as an edge case BB.
BBV price: 0
Note: Did you take a photo of the vegetable scraps in the water before they were strained that you can post please?

Staff note (gir bot) :

Megan Palmer approved this submission.

 
pollinator
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Approved submission

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

Staff note (gir bot) :

Leigh Tate approved this submission.

 
pollinator
Posts: 221
Location: Pacific Northwest
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I made a little stock. Here's some photos.
20211129_102214.jpg
scraps in the pot
scraps in the pot
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cooking down
cooking down
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6 quarts
6 quarts
Staff note (gir bot) :

Christopher Weeks approved this submission.
Note: Good job!

 
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May I use bones with my veggies scraps for this bb or should it be a veg only stock?
 
gardener & hugelmaster
Posts: 3606
Location: Gulf of Mexico cajun zone 8
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I think this BB needs to be veggies only.
 
Melody Goretti
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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.
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Veggie scraps in a 16 qt pot
Veggie scraps in a 16 qt pot
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Just a little over 8 quarts of water into the pot of scraps
Just a little over 8 quarts of water into the pot of scraps
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Simmering
Simmering
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Tada!
Tada!
Staff note (gir bot) :

Christopher Weeks approved this submission.

 
pioneer
Posts: 84
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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!
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Veggies in the pot
Veggies in the pot
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Simmering and stirring
Simmering and stirring
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Strained and packed
Strained and packed
Staff note (gir bot) :

Christopher Weeks approved this submission.

 
gardener
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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.
 
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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.  

1DBDB381-563A-49F8-80A6-97DFA56EAF6B.jpeg
Batch one. Veggie scraps in water
Batch one. Veggie scraps in water
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Cooking in instant pot
Cooking in instant pot
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After cooking
After cooking
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Batch one complete
Batch one complete
DC532EBB-F586-4048-9E75-D13A4C7B3006.jpeg
Second batch, less diversity
Second batch, less diversity
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Cooking
Cooking
B66758FA-987E-4EE8-A100-0C6A4BBC8362.jpeg
Finished
Finished
Staff note (gir bot) :

Someone approved this submission.

 
pollinator
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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.
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chopping scraps
chopping scraps
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stuff in pot
stuff in pot
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simmered in water
simmered in water
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more than 6 quarts
more than 6 quarts
Staff note (gir bot) :

Someone approved this submission.

 
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Used the scraps from completing other bb's!
IMG_20240205_143307812_HDR.jpg
Vegetable scraps from completing other BBs
Vegetable scraps from completing other BBs
IMG_20240205_172808702_HDR.jpg
Cooking
Cooking
IMG_20240205_173435254_HDR.jpg
Six Quarts of clear stock
Six Quarts of clear stock
Staff note (gir bot) :

Paul Fookes approved this submission.
Note: I certify this BB complete.  Well done

 
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