I love to make homemade soup and I also love to make gravy. So, one of the things I do is so very easy. If I steam any kind of vegetable or even boil clean eggs, I let the water cool and pour it into a jar to be stored in the fridge. I combine the vegetable water, etc., and then have a delicious and nutritious soup or gravy “stock” on hand. It adds a wonderful layer of flavor to my home cooking! Couldn’t be easier…
Thanks to jeanofthewoods for participating in the [Grow] Network Writing Contest. We have over $1,500 in prizes lined up for the current writing contest, with more to come. Here is a list of the current pot of prizes:
– A 21.5 quart pressure canner from All American, a $380 value
– A Survival Still emergency water purification still, a $279 value
– 1 year of free membership in the [Grow] Network Core Community, a $240 value
– A copy of The Summer of Survival Complete Collection from Life Changes Be Ready, a $127 value
– 2 copies of the complete Home Grown Food Summit, valued at $67 each
– 3 free 3 month memberships in the [Grow] Network Core Community, valued at $60 each
– The complete 2014 Grow Your Own Food Summit interview series, a $47 value
– 4 copies of the Grow Your Own Groceries DVD video set, valued at $42 each
– A Bug Out Seed Kit from the Sustainable Seed Company, a $40 value
– 4 copies of the Alternatives To Dentists DVD video, valued at $32 each
COMMENTS(0)
The temperature between 40 degrees and 140 degrees is listed by the restaurant industry as the Deadly 100 Zone. This is where bacteria grows freely. Put the saved stock into a canning jar, which has been washed and rinsed with very hot water to preheat it. Then cap it and put it in the refrigerator immediately. The contents should keep for at least two weeks, but usually longer.
When I steam or boil something… I let the water cool and use it to water my plants>>>