Veggie Broth: Difference between revisions
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Adamcolton (talk | contribs) Created page with "Simply take veggie scraps (onion and garlic skins, pepper stems, rutagaba and carrot skins - really anything) and simmer for a few hours (~2). It can then be refrigerated for a w..." |
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Simply take veggie scraps (onion and garlic skins, pepper stems, rutagaba and carrot skins - really anything) and simmer for a few hours (~2). It can then be refrigerated for a week or, for longer term storage, frozen or canned. | Simply take veggie scraps (onion and garlic skins, pepper stems, rutagaba and carrot skins - really anything) and simmer for a few hours (~2). It can then be refrigerated for a week or, for longer term storage, frozen or canned. | ||
For canning, bring to pressure for 20 minutes. | |||
[[Category:Recipe]] | [[Category:Recipe]] | ||
[[Category:Canning]] | |||
Latest revision as of 14:01, 15 September 2014
Simply take veggie scraps (onion and garlic skins, pepper stems, rutagaba and carrot skins - really anything) and simmer for a few hours (~2). It can then be refrigerated for a week or, for longer term storage, frozen or canned.
For canning, bring to pressure for 20 minutes.