Veggie scraps become vegetable broth. No worries about sodium, pesticides or other undesirable additives.
I'm a member of a farm-share and get a beautiful crate of organic produce for about $20. I make my own vegetable broth using the scraps and peels from the produce. I have large freezer storage
bag that I put scraps or peels in when I have them. When it's full, it's time to make broth.
For no additional cost or real much effort at all, I get organic vegetable broth. Bonus: friendly for the Earth (no extra packaging required). It's simple. Empty the frozen scraps into a large pot.
If you want (you don't have to), add some fresh veggies to the pot as well. (I usually add carrots and onion because I seem to always have extra).
Fill the pot with water, bring to a boil and simmer for
25-45 minutes (until the color and taste tell you it is done). Add salt
and pepper to taste. Remove the
vegetables with tongs and/or a spider (the utensil you see below) .
Pour the remaining broth into a spouted container, then strain it into your storage container (I usually use glass jars). This time I poured the broth through the tea strainer and straight into my crockpot for a bean soup recipe.
See -- super simple and a great budget-friendly cooking tip. I have low-sodium, organic vegetable broth at no additional cost!