 Re: How do you make vegetable stock with veggie scraps??
I keep my veggie scraps in a ziploc in the freezer, then use them to make stock. I find that with the pans I have, 2 gallon bag fulls makes a nice batch. Before making a batch, i make sure that i have a well rounded bunch of ingredients... i always like to include tomatoes, celery, carrots, onions, mushrooms, and parsley into my stocks, so I make sure I've got those if I don't have scraps of those. Onion and garlic skins will give your stock a very rich color.
I dump the frozen scraps and fresh additions into a large pot, cover with water, and simmer on low for 4-6 hours.
I then freeze the stock in large muffin tins (each "muffin" = 1/2 cup), then toss into a large ziploc. easy to use portions!
I recommend keeping your stock unseasoned for a couple reasons. First, I use the stock for a wide variety of recipes, so I don't want the stock's seasoning to clash with the seasonings in my recipe. Second, I don't use any salt when making stock. When using stock in recipes, you will often reduce. If you've put salt into your stock already, the reduction can result in a too-salty dish. Best just to season when using in a recipe.
HTH! | 
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