Vegetable or Meat Stock – Homemade From Scraps.

Vegetable or Meat Stock – Homemade From Scraps.

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Vegetable or meat stock is best made from kitchen scraps. Stock made from vegetable and meat scraps is a hearty, flavorful base for soups, gravy, sauces, and main dishes. Make up a large batch and freeze or can it for future use.  

Waste Not – Want Not. How many times did I hear that from my Mom? I realize now that it was often a challenge for her with 10 hungry growing children. She was a wizard when it came to creating enough for everyone. Meals were often simple but always enough to go around. It was Mom daily lessons of making do with what I have and not being wasteful that taught me gratitude for all I have – even if it isn’t a lot.  

What Are Kitchen Scraps?

When I met Fred, I was delighted that he was as frugal as me. Frugal Fred taught me the value of kitchen scraps—potato and carrot peels, celery leaves, onion skins, scraps of meat, meat bones, and the carcass of a roasted chicken. All of these can be transformed into the most delicious meat or vegetable stock. The vegetable scraps I use for stock are potato, carrot, celery, and onions. (the dark outer skin of the onion is a natural darkening agent in the broth. Other vegetables could be used sparingly. Experiment with different vegetables to see which ones you like. 

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Kitchen Scraps

How Do I Get Enough Kitchen Scraps To Make A Batch Of Stock? 

The hardest part is remembering to save your kitchen scraps. Even if you only have a few scraps, save them in a gallon ziplock bag in the freezer. Keep adding to the bag until it is full. In the freezer, keep a bag for pork, one for poultry, and one for beef. A gallon bag of scraps is enough for a batch of vegetable or meat stock.

Meat Stock
making Soup Stock

How To Make Vegetable or Meat Stock – Step by Step  

Once you have a full gallon bag of vegetables and meat saved up, you have enough for a batch of stock.  If you are vegetarian make your stock with just vegetables.  The process is the same.  

Add a gallon of vegetable scraps and a gallon of meat scraps, (either pork, beef, or poultry)  to a large kettle.  You will need a 10 quart kettle. 

Add enough water to cover the scraps with about 3 -4 inches of water and bring to a boil. 

Reduce heat and simmer for 4 – 5 hours.   Add water as needed to keep the scraps covered. 

 

straining soup stock
Soup Stock
removing fat from stock

After 4 – 5 hours of simmering the vegetable will be falling apart and the meat should be separated from the bones. 

Use a small-perforated large colander to strain the stock into a second kettle.  You will have about a gallon of stock.

If you like a mostly-clear, broth-like stock, stop here. Discard the boiled vegetables and meat. If you made vegetable stock it is ready to use, freeze, or can.   

Let the meat stock cool.  Once chilled, the fat will be in a layer on the top.  Remove the fat and either can, freeze or use the stock.

My Chilled Stock Is The Consistency of Jelly

Once chilled the meat stock may be a “jelly” consistency.  This is excellent.  Jelly stock means it is rich in the nutrients that come from bones.  These nutrients include minerals that help strengthen your bone and maintain healthy joints.  It is also rich in other vitamins, essential fatty acids, and amino acids.

 

bones after boiling for stock
bones after boiling
mashing the vegetable and meat in stock
mashing the vegetables and meat
jelly meat stock
meat stock that has jelled

For A Hearty Thicker Vegetable or Meat Stock.

After straining the liquid off and removing the bones; return the vegetables and meat back to the kettle and mash them with a potato masher until they are mushy and broken up.

Add about 2 quarts of water to the kettle and simmer for another hour.

Strain the stock again and discard the vegetables, meat, and bones.  Add the liquid to the stock from the first straining.  Chill and discard the fat.

How is Vegetable or Meat Stock Stored?

Stock can be kept in the fridge for 3 or 4 days only.   I pressure can my stock in quart jars at 10psi for 25 minutes.  Process for 20 minutes for pint jars.  Ball makes a great guide on canning and preserving. Click here to purchase the guide.  For all your Pressure Canning needs Shop my Kitchen page. Click here.  

Stock can also be frozen in plastic freezer containers or ice cube trays.  I like freezing some stock in ice cube trays.  The cubes make it so convenient when a recipe asks for a cup or less of stock or broth. 

You will love, love, love your best ever homemade stock.  The purchased broth doesn’t even come close to the hearty flavor of homemade vegetable or meat stock.  For some recipes that use homemade stock check out my Beef Barley Soup and my Oven Roasted Pork Roast.

canned stock
frozen stock

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Soup Stock in Canning Jars

Vegetable or Meat Stock - Homemade From Scraps

Vegetable or meat stock made from kitchen scraps is the best.  Stock made from vegetable and meat scraps is a hearty, flavorful base for soups, gravy, sauces, and main dishes.   Make up a large batch and freeze or can it for future use. 
Prep Time: 4 minutes
Cook Time: 8 hours
Total Time: 8 hours 4 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: Meat Stock, vegetable Stock
Servings: 4 quarts
Cost: $1.00

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • Freezer containers (optional)
  • Pressure Canner and canning jars (optional)

Ingredients

  • 1 gallon mixed vegetable scraps and peelings
  • 1 gallon meat scraps beef, pork, or poultry

Instructions

  • Save your vegetable scraps, meat scraps, and meat bones. Put the scraps in different gallon bags in the freezer until you have a bag full of vegetables and a bag full of meat. Separating your meat scraps into different bags lets you make different meat stocks.
    Kitchen Scraps
  • Once you have a full gallon bag of vegetables and meat saved up, you have enough for a batch of stock.  If you are vegetarian make your stock with just vegetables.  The process is the same.  
  • Add a gallon of vegetable scraps and a gallon of meat scraps, (either pork, beef, or poultry)  to a large kettle.  You will need a 10-quart kettle. 
  • Add enough water to cover the scraps with about 3 -4 inches of water and bring to a boil.
    making Soup Stock
  • Reduce heat and simmer for 4 - 5 hours.   Add water as needed to keep the scraps covered.
  • After 4 - 5 hours of simmering the vegetable will be falling apart and the meat should be separated from the bones.
  • Use a large-perforated colander to strain the stock into a second kettle.  You will have about a gallon of stock.
    straining soup stock
  • If you like a mostly-clear, broth-like stock, stop here. Discard the boiled vegetables and meat. If you made vegetable stock it is ready to use, freeze, or can.  
  • Let the meat stock cool.  Once chilled, the fat will be in a layer on the top.  Remove the fat and either can, freeze or use the stock.
    removing fat from stock
  • Once chilled the meat stock may be a "jelly" consistency.  This is excellent.  Jelly stock means it is rich in the nutrients that come from bones.  These nutrients include minerals that help strengthen your bone and maintain healthy joints.  It is also rich in other vitamins, essential fatty acids, and amino acids.

For A Heartier Vegetable or Meat Stock

  • After straining the liquid off and removing the bones; place the vegetables and meat back into their kettle and mash them with a potato masher until they are mushy and broken up.
    mashing the vegetable and meat in stock
  • Add about 2 quarts of water to the kettle and simmer for another hour.
  • Strain the stock again and discard the vegetables, meat, and bones.  Add the liquid to the stock from the first straining.  Chill and discard the fat.

Storing your Stock

  • Stock can be kept in the fridge for 3 or 4 days only.   I pressure can my stock in quart jars at 10psi for 25 minutes.  Process for 20 minutes for pint jars.  Ball makes a great guide on canning and preserving. Click here to purchase the guide.  For all your Pressure Canning needs Shop my Kitchen page. Click here
    canned stock
  • Stock can also be frozen in plastic freezer containers or ice cube trays.  I like freezing some stock in ice cube trays.  The cubes make it so convenient when a recipe asks for a cup or less of stock or broth. 
    frozen stock
Tried this recipe?Let us know how it was!
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This Post Has 2 Comments

  1. Anonymous

    5 stars
    Awesome. Very useful post. How long is the stock good for once you can it?

    1. Doctor Jo

      The stock is good for at least a year once it is canned.

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