I'm frequently saying to myself that I really ought to make my own vegetable stock but I never seem to have the time and so reach for the stock cube jar; so how exciting to find a recipe for a homemade version of the stock cube.
I can heartily recommend River Cottage Handbook No 2 Preserves as a mine of interesting preserving ideas amongst which can be found a recipe for a preserved vegetable stock mix. I amended the recipe to suit the vegetables I had available and basically it goes like this:
Makes about 3 jars
about 900g washed, peeled and chopped vegetables (I used leek, onion, courgette, peppers, runner beans, carrots)
3 cloves garlic
200g fresh herbs (I used thyme, sage, rosemary and parsley)
250g salt (don't reduce the amount of salt as this is the preservative)
Place all the ingredients in a food processor and process until blended to a granular paste. Then simply put into sterilised jars and seal. The 'stock cube' paste will keep for six months unopened. Once opened keep in the fridge for up to 6 weeks.
Note: The recipe recommends adding 2 tsp to 500ml of water to make the stock. I found this a bit salty for my taste so added 2 tsp to 1lt of water.