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Even the organic broth seems to have flavors. Is there any brand that's just plain ole' broth? Organic or non-organic?
 

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I haven't found one that is just plain broth, but it's very easy and cheap to make your own.
 

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<div>Originally Posted by <strong>snowbunny</strong> <a href="/community/forum/post/9851969"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I haven't found one that is just plain broth, but it's very easy and cheap to make your own.</div>
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I know, but I don't know how to store in bulk.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
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<div>Originally Posted by <strong>huggerwocky</strong> <a href="/community/forum/post/9854399"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I know, but I don't know how to store in bulk.</div>
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Freeze it in small containers. Then you just pull out the number of containers you need, thaw and use.<br><br>
Probably there is flavour in the store bought stuff because it's impossible to make something that tastes yummy and also stores in a can for very long. That's just my guess.
 

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For veggie broth, I just keep all my veggie scraps like onion skins, carrot shavings, celery leaves etc in a bag in my freezer. When that bag is full I dump it all in the crock pot and cook all day. Then I strain out the scraps and the resulting liquid is veggie stock!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>snowbunny</strong> <a href="/community/forum/post/9859110"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">For veggie broth, I just keep all my veggie scraps like onion skins, carrot shavings, celery leaves etc in a bag in my freezer. When that bag is full I dump it all in the crock pot and cook all day. Then I strain out the scraps and the resulting liquid is veggie stock!</div>
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Duh! That makes sense! Thank you for sharing. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>g&a</strong> <a href="/community/forum/post/9857012"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Freeze it in small containers. Then you just pull out the number of containers you need, thaw and use.<br><br>
Probably there is flavour in the store bought stuff because it's impossible to make something that tastes yummy and also stores in a can for very long. That's just my guess.</div>
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What kind of containers do you use?
 

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I use glass canning jars or other glass containers.. Just don't forget about head space.<br><br>
I also always have a 32 0z "box" of Pacific Natural foods free range chicken broth on hand.<br><br>
Ingredents are: Naural free range chicken broth (filtered h2o and free range chicken) natural chicken flavor (chicken stock, Chicken, and sea salt), sea salt, cane sweetener, onion power, tumeric, and natural flavor.. I know it's not free of flavors but this is the closest thing.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>snowbunny</strong> <a href="/community/forum/post/9859110"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">For veggie broth, I just keep all my veggie scraps like onion skins, carrot shavings, celery leaves etc in a bag in my freezer. When that bag is full I dump it all in the crock pot and cook all day. Then I strain out the scraps and the resulting liquid is veggie stock!</div>
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So you add water, or no?
 

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If you can broth you MUST use a pressure cooker and process for at least 1 1/2 hours at 15 lbs or more time for less pressure. Broth contains proteins and very little acidity, so it is ideal for botulism toxins and really, really needs the loooong time in the pressure cooker.
 

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I know it's not pc but I use quart and pint sized freezer bags for broth. They can be stored flat and you can get quite a bit in a crowded freezer in very little space.<br><br>
In general, though when you make broth you add flavors to it. For my chicken broth I put in ginger and garlic. Traditional broth calls for onions, carrots and celery.<br><br>
If you can chicken broth just be very very careful. Broth is a huge breeding ground for bacteria.
 
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