How To Make No Sodium Vegetable Stock
Ann
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
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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Shell says
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.
Ann says
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
Shell says
You are right Ann, I do believe it has a low amount, but it does still have some.
Ann says
But for Hubby and I, low is fine for an emergency stock. Thanks Shell!
Ann
Alissa Apel says
This is great! I’m going to pin it, and try it.
Ann says
It is so easy, Alissa! Well worth doing.
Ann
Jay @craftyspices says
Thanks so much I will be doing this very soon.
Ann says
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
Ann says
Thanks Steve!
Ann
Renae of Simple Sequins says
Oh my HM will love this recipe. He is the cook, not I. I am the blogger, not he. hahahahahahaha
Ann says
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
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.
Mary says
How long does your Hubby pressure cook his stock? I can’t wait to try to do this!
Anne says
Could you do this in a crock pot?
Ann says
Hi Anne,
We have used a stockpot, pressure cooker, and instant pot, but never a crock pot.
Ann