Slow Cooker Veg Stock-an update (or How to Make Zero Waste Slow Cooker Veg Stock!)

I blogged earlier on in the week about how disappointed I was with my attempt at homemade veg stock from frozen peelings.
I got lots of fabulous advice from everyone, so here is an update on how to make it/use it properly, if you want to have a go.

1. Start saving all your veg peelings-onions, carrots, celery, sweet potatoes, garlic and mushrooms are all winners (see list below). You can also use leeks, sweetcorn, fennel bulbs, parnsips and butternut squash.
AVOID cabbages (all kinds) and things like sprouts etc. They overpower the stock and everything will end up tasting like cabbage soup!
Put all your peelings in a bag in the freezer, and keep adding to it until you have a big enough stash (I used a large freezer bag, and that was enough to fill my slow cooker)
2. Bung your frozen veg peelings in the slow cooker, and cover with boiling water
3. Cook on LOW for 6-8hrs
4. Strain into a large jar/saucepan, and then decant into 3 or 4 freezable containers (or you could pour into ice cube moulds, for single portion servings)
5. The stock is very concentrated, so dilute it when you use it.
When you defrost a portion, use it sparingly! One jar will be enough for several recipes. It will keep well in the fridge for a week, or you could use it batch cook soups and casseroles.

Here are The Rules!

HUGE thanks to everyone for their tips and help, and especially to Emma (Mommy Emu)!
I was also tweeted this link by @madebycharliex:

Image from In Sonnet’s Kitchen

It’s a brilliant post, giving very clear instructions on how to make your own, including a great list of veg to use, and not use.

I am keen to have another go now!
Thanks for all your help 🙂