How To Make No Sodium Vegetable Stock

How To Make No Sodium Vegetable Stock. Many people are on low sodium diets. Canned Vegetable Stocks can be very high in sodium. This easy recipe made with vegetable scraps and cast-offs is a great way to make no sodium vegetable stock!




How To Make No Sodium Vegetable Stock

Many people are on low sodium diets. Canned Vegetable Stocks can be very high in sodium. This easy recipe made with vegetable scraps and cast-offs is a great way to make no sodium vegetable stock!

Prep Time:10 minutes

Cook time:4-8 hours

Ingredients:
1 gallon bag of Frozen Vegetable Peels and Stalks
24 cups Water
2-3 Bay Leaves
6-8 Peppercorns

Directions:


• As you cut, dice, chop fresh vegetables, take the scraps and place them in a gallon size bag in the freezer. When you fill a bag or two, you are ready to make a no sodium vegetable stock.
• In a large pot, add 12 cups of water per gallon sized freezer bag.
• Add frozen vegetable scraps.
• Make note on the outside of the pot with a ruler where the water level is, then add 12 more cups of water – you are going to reduce that water back down to 12 cups, so it is an important notation.


• Add bay leaves.
• Add peppercorns.
• Bring to a boil, then reduce heat and allow to simmer for 4-6 hours or until half the liquid in the pot cooks off from your original mark.


• After the water is reduced by half, remove the large vegetable pieces (these can be composted at this point).
• Strain the leftover liquid through a colander.
• Strain the colander liquid through a chinois or fine mesh strainer.
• Strain again, this time lining the chinois or fine mesh with a cheese cloth.
• Portion out strained No Sodium Vegetable Stock for freezing or immediate use.

Makes 12 cups No Sodium Vegetable Stock

How To Make No Sodium Vegetable Stock. Many people are on low sodium diets. Canned Vegetable Stocks can be very high in sodium. This easy recipe made with vegetable scraps and cast-offs is a great way to make no sodium vegetable stock!


Notes:

This recipe makes 12 cups of vegetable stock per full one gallon bag of vegetable scraps.
Hubby always has a bag of vegetable scraps in the freeze. We just keep adding to it as he scrapes carrots, cores peppers, onion skins, etc. Just remember that your stock will take on the flavor of the vegetables, so don’t go too crazy with anything that has a very strong taste, or a lot of green.

These days, Hubby generally uses a pressure cooker to make his No Sodium Vegetable Stock. It takes about an hour that way!


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Comments

  1. I love to make stock! If I have to buy it though, I have been getting a new one by Swanson that is called unsalted and really pretty good.

    • Shell is the unsalted no sodium? I have found that just because they don’t add salt or or something say unsalted, it doesn’t mean there is no sodium in the product. For my MIL, we can’t have anything added (which makes things very difficult!). Thanks for the tip though, I will look for us. Hubby almost always has homemade beef, chicken, vegetable and seafood stock frozen, but for a just-in-case…

      Ann

  2. I must try this at some point much better than the cubes, thanks for sharing

    Have a stocktastic week

  3. This is great! I’m going to pin it, and try it.

  4. Thanks so much I will be doing this very soon.

    • Jay is is pretty darned easy. Hubby does this every time he gets two bags full of vegetable scraps, and just doubles the water, peppercorns, bay leaves and cook time.

      Ann

  5. Oh my HM will love this recipe. He is the cook, not I. I am the blogger, not he. hahahahahahaha

    • That’s how we operate here too, Renae. He just loooooove when I tell him to “hold” while cooking so I can take photographs!

      Ann

  6. Faythe @ GrammyMouseTails says:

    what a great idea. I can save scraps now that we finally bought a small freezer, I have room. I found you through the WW hop.

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