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Press Release

Foodsaver for May – Veggie Stock Pot!


What do you do with your kitchen scraps? We’re talking about the peels, stalks and 🥬 leaves of 🧄 onions, 🥕carrots, celery, 🧅 garlic, 🌶 peppers, leeks and 🍄mushrooms.

Instead of tossing them, why not make a healthy, homemade veggie broth/stock from these precious peelings?

Before you make the veggie stock you want to have slowly collected and stored a freezer bag full of kitchen scraps.


🥕 Add frozen veg scraps to a large pot.
🥕 Cover with water.
🥕 Add optional coriander seeds, peppercorns, bay leaves, fresh thyme or rosemary.
🥕 Bring to the boil then reduce heat to a simmer for 1 hour.
🥕 Remove from heat and remove all the vegetables with a skimmer spoon.
🥕 Now strain the broth over a large bowl.
🥕 Broth should be clean and clear without impurities.
🥕 Cool completely and divide into storage containers or freezer bags.
🥕 Store in the refrigerator for up to one week or freeze for up to 3 months.


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