Broth
Ingredients
- Vegetable scraps (onions, carrots, garlic, tomato)
- Water
- 1% salt by water mass
Preparation
- Store up vegetable scraps in the freezer
- When scraps have built up, add to pot
- Add water to about an inch from the top of the dutch oven
- Add 1% salt by water mass
- Bring water to a boil; cover and let simmer for 20 minutes
Variations
Notes
A scale with a baker's percent is very handy for the salt - add vegetables to pot, tare to zero, add water, and then use the percent function to add the correct amount of salt.