MI Local Foodbeet is here to help YOU learn how easy it is to eat local in Michigan: recipes, food preservation instructions, store locations, restaurant reviews, and more. Although I occasionally receive unsolicited discounts or samples, the opinions in the blog posts are my own.
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Monday, January 14, 2013
As my access to a variety of fresh Michigan produce started
to wane last autumn, I began collecting vegetable scraps for a batch of
vegetable broth. I put the scraps in bags in the freezer until I had about six
pounds. I also dehydrated some left over mushrooms that otherwise would have
been languished. I had three end of season tomatoes, a few large cloves of
garlic, several handfuls of herbs harvested before the first freeze (sage,
basil, thyme oregano, rosemary, chives, and parsley), and
the left over dehydrated mushrooms in
addition to cut ends and pieces of:
The ribs of Swiss chard, kale, and spinach
Carrot top leaves
I ended up with about 6 pounds of vegetable material and
added 8 quarts of purified water to the pot to cover the vegetables. Then, I
followed the directions in the Ball Blue Book bringing them to a boil and then
simmering covered for two hours. After that, I cooked it all down with the
cover removed for two hours before straining. This created over 5 quarts of
golden liquid ready for winter soups.
I canned it in my pressure canner following the directions
in the canner booklet. When I use it in recipes, I dilute it 1 part broth with
two parts purified water. A great use of kitchen scraps.