Comments on: Instant Pot Vegetable Stock

By: Barbara Schieving

Barbara Schieving — Wed, 16 Mar 2022 19:07:06 +0000

In reply to Cheryl Terdina. Great tips - thanks for sharing Cheryl!

By: Cheryl Terdina

Cheryl Terdina — Wed, 16 Mar 2022 11:17:43 +0000

Thanks for sharing this. I’ve started a bag for veggie scraps in my freezer. I freeze my homemade stock in Souper Cubes. They are silicone containers that hold either 1C or 1/2C amounts that you freeze and then store in a baggie in the freezer. They work perfectly.

By: Barbara Schieving

Barbara Schieving — Mon, 10 Jan 2022 00:40:39 +0000

In reply to Sandy R. Nice tip - thanks for sharing Sandy!

By: Sandy R

Sandy R — Sun, 09 Jan 2022 18:41:52 +0000

I like to use a mesh basket in my pressure cooker when I make any stock because I can just lift it out and remove the scraps/bones easily.

By: Barbara Schieving

Barbara Schieving — Wed, 16 Dec 2020 23:11:50 +0000

In reply to Corena. I think that's a great idea Corena - thanks for sharing!

By: Corena

Corena — Wed, 16 Dec 2020 22:56:59 +0000

In reply to Lynda. I love freezing stock in plastic disposable cups (like red solo cups), and just thawing what I need. I think it’s easier than ice cube trays because I make my soup in fairly large batches. If I think they will be in the freezer longer than a month or so I put them in freezer bags.

By: Barbara Schieving

Barbara Schieving — Sun, 11 Dec 2016 15:06:18 +0000

In reply to Lynda. Hi Lynda - I usually freeze in Ziploc Freezer bags.

By: Lynda

Lynda — Sun, 11 Dec 2016 14:18:54 +0000

Hi
May I know what u use to store ur broth? Many people recommended Ball Wide Mouth Quart Mason Jar.

By: Jan Harden

Jan Harden — Sun, 10 Jul 2016 20:26:24 +0000

I agree, veggie stock is a must-have-on-hand. Jill Nussinow (The Veggie Queen) also has a nice video about vegetable stock. She recommends saving and freezing any non-cruciferous veggie for stock using a 1-quart freezer bag. When the bag is full, make stock. You can save things like herb stems, potato peelings, carrot peelings and tops, celery leaves and trimmed ends, onion and garlic skins, corn cobs, all sorts of trimmings, including leftover lettuce. She avoids cruciferous vegetables because they can make a broth “stinky.”

Here’s a link to a list of cruciferous vegetables: http://www.gardeningknowhow.com/edible/vegetables/vgen/cruciferous-vegetables.htm

By: Barbara Schieving

Barbara Schieving — Mon, 11 Apr 2016 04:46:58 +0000

In reply to Pamela. Aren't they great :)