I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.
Anything that isn’t rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn’t want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.
I added a carrot and a potato cut up, and some dried herbs.
Fingers crossed.
What kind of containers does she use for storage? I didn’t really plan ahead, so I’ve got a big clean pickle jar and some quart freezer bags for this batch.
I do this often enough to always have the stock in my freezer. I just let it cool to just above room temp and then transfer it to gallon size ziplocs with room to expand.
She has seperate gallon bags for veggies and bones.
She suggests using a crockpot overnight, especially for the bone-batch. Slow and low overnight.