One thing I started doing several years ago is saving the juice that I cook or can my vegetables in. In my freezer upstairs, I keep a container labeled "veggie juice". At the end of a meal, I take what juice is left in the container that I cooked the vegetables in and add it to the "veggie juice" in the freezer. I also do this for the juice in the jar from the vegetables that I have canned myself. One other source of juice is the water from cooked potatoes. Not only does this not waste the juice but it is a great way to have good quality vegetable juice to cook with when you need it.
When I have a recipe that calls for chicken broth, I use the "veggie juice" instead. I also use this juice to replace some or all of the milk called for in quiche recipes. I find that this juice is very flavorful and has the added bonus of having all the vitamins and minerals in it that were leached out of the vegetables during the initial cooking. I never use juice from commercially canned items as they tend to have lots of salt and sodium in them. You will be surprised of the extra flavor this juice adds to your recipes.
One other item to address is cleanliness of this practice. In our house, we only use serving spoons to get vegetables out of the bowls on the table. This way no one who has already used their utensil will be dipping it into the bowl that everyone else is using. This way I know that the vegetable juice is not contaminated with any one's germs. (We have to be very careful about germ control in our family because my youngest daughter has a compromised immune system.) By freezing the juice right away, I also keep it from spoiling or building up bacteria.
This is a great method to get organic vegetable juice without having to pay the price for it. Try it out sometime.
When I have a recipe that calls for chicken broth, I use the "veggie juice" instead. I also use this juice to replace some or all of the milk called for in quiche recipes. I find that this juice is very flavorful and has the added bonus of having all the vitamins and minerals in it that were leached out of the vegetables during the initial cooking. I never use juice from commercially canned items as they tend to have lots of salt and sodium in them. You will be surprised of the extra flavor this juice adds to your recipes.
One other item to address is cleanliness of this practice. In our house, we only use serving spoons to get vegetables out of the bowls on the table. This way no one who has already used their utensil will be dipping it into the bowl that everyone else is using. This way I know that the vegetable juice is not contaminated with any one's germs. (We have to be very careful about germ control in our family because my youngest daughter has a compromised immune system.) By freezing the juice right away, I also keep it from spoiling or building up bacteria.
This is a great method to get organic vegetable juice without having to pay the price for it. Try it out sometime.
.bmp)
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