Wildly Affordable Organic Kitchen Containers: Start a Broth Jar to Collect Free Broth

Start a Broth Jar to Collect Free Broth

Are you pouring valuable broth down the drain? Most cooks do, then pay eleven cents or more an ounce for broth from a factory! In today’s post on kitchen containers, learn to set up and use a broth jar to capture that liquid gold. You’ll add flavor and nutrition to your meals and reduce your carbon footprint at the same time. That’s the living the Wildly Affordable Organic way!

WAO container 3: keep a broth jar in your refrigerator for free broth, better food, and less dishwashing.

Start with a good quality, shatter-resistant jar. I usually cook for two people and find that a quart-sized jar is just right. Label your broth jar and put it in an easy-to-reach place in your refrigerator. Add savory liquids to the jar, including liquid from boiling noodles or vegetables. Make the broth extra flavorful by swishing it around in cooking pots or tomato cans. I even give it a spin in my food processor after making pesto. Dishwashing is suddenly easier.

Q: Refrigerate an empty jar?
 A: Yes. By keeping it in the same place all the time, even when it’s empty, you’re making it easy to find and use.

Q: Why label it if I know what it is?
 A: Labeling makes it easier for others to help you in the kitchen. It also keeps your Cousin Ima from mistaking it for lemonade.

Use the broth to make any of your sponge foods, the ones that soak up water as part of the cooking process. I use it for rice, oatmeal, noodles, and quinoa. Also use it to boil more vegetables, as a soup base, and in sauces. Bonus: your broth will be as local and organic as your other ingredients.

Empty and wash out your broth jar every four days or whenever you don’t know how old it is. Remember, it’s free so play it safe.

What do you use broth for? Can you suggest other good uses of this free broth?

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Linda Watson

Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website CookforGood.com, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

Note: This Perspectives Blog post is written by a guest blogger of DrGreene.com. The opinions expressed on this post do not necessarily reflect the opinions of Dr. Greene or DrGreene.com, and as such we are not responsible for the accuracy of the information supplied. View the license for this post.