Making Vegetable Broth

This week I tried my hand at making vegetable broth!


I’m not a big fan of tomato based vegetable broths so when I found a blog about saving your vegetable scraps to make your own broth I thought it was worth a try. Being a vegetarian it didn’t take long for the scraps to add up. I kept them in the freezer and just added to the bag as I was cooking.

In the scraps, there were onion peels, the inside of peppers, the ends and middle of garlic cloves, dill stems, celery, parsley, thyme and rosemary stems, Jalapeno gits, Bok Choy ends. Pretty Much anything I used in the kitchen. I wrapped the frozen lump of vegetable into cheesecloth and boiled them.

I read somewhere for the best flavour to boil for an hour. Which I did and I simmered for a couple hours. I also ended up adding salt…Because I’m a salt junky.

While boiling the stock I also multi-tasked and boiled my jars and lids. Sterilize, Sterilize, Sterilize. As you can see I’m a huge supporter of Classico because you can reuse their jars. However, you have to be sure they seal. I have had lids that the rubber melts off.


Setting everything aside that was sterilized I didn’t realise exactly how much broth I boiled so I ended up having to do a couple rounds of jar sterilization to keep up.

As the broth became ready I also got the lids ready to seal. Remember to stir to let the bubbles out and wipe the top of the jars to make the seal.

With both elements going it got quite warm in the kitchen. It of course only got worse when I added the pressure canner.

The pot I made the broth in after jarring was then washed out and became the pot that I pressure canned in. I filled it with various different sizes of jars. I cooked at 15 pounds (Im sure I could have done 10) for 30 minutes.

I ended up cooking 4 batches. In between, I stored all of the broth in the jars in my kitchen sink in hot water. Sometimes if the liquid gets cold the jars will shatter in the pressure cooker.

It took me a few days to complete. The broth turned out delicious. My house smells great and I have enough broth to last me for a year!

For other gluten free options see our family restaurants,  19+Fine Dining, Coffee & Desserts or our Fast Food listings, or maybe you’re looking for a food truck.


Products used:

Melting Potatoes

Gluten Free Regina a Not for Profit group in Regina, Saskatchewan gives you ideas for gluten free cooking. In this article from taken from Delish is a savory dish called Melting Potatoes!

You NEED to know how to make Melting Potatoes





  • 2 lb. Yukon Gold potatoes, peeled
  • 2 tbsp. butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh rosemary
  • 3/4 tsp. salt
  • 1/4 tsp. Pepper
  • 1 c. low-sodium chicken broth
  • 2 garlic cloves, finely minced


  1. Preheat oven to 500 degrees F.
  2. Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
  3. Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.
  4. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato, is golden brown.
  5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
  6. Serve warm with extra sauce drizzled on top.

See more Video Recipes!

Baked Potatoe Soup

Mac and Cheese

Potatoe Cutlets w/ Mushroom

Moose sausages, stuffed with cheese, wrapped in bacon


So, my meals usually are vegetarian, but my husband is a MEAT EATER so this is what I prepared for him this afternoon:
Gluten free moose sausage (courtesy of my pops) stuffed with cheddar cheese, then wrapped in thick bacon. I covered them in purple onions. I put them in the slow roaster on high at 2:00pm took them out at 6:00pm. I then put the broiler at 400 degrees and turned them every few minutes until the bacon crisped up. 10 mins. About.

For him I bought sub buns (Udi’s is coming out with sub buns- can’t wait) but it could easily be put in a GF wrap. On the side he had coleslaw (His favorite).

Tips and tricks:

• Try and make a little of a slit in the casing that way the cheese doesn’t just spill out.
• I cut the cheese into long spears and pushed them to the ends of the sausage, making sure all of the sausage has cheese
• Toothpick the bacon onto the sausage
• I lined the slow cooker with tinfoil, then put an upside down tinfoil pie plate with holes cut into it on the bottom so the wouldn’t be swimming in bacon grease.