You can get fancy with homemade soup stocks, but my favorites are easy something-for-nothing recipes that make use of scraps and bones leftover from other culinary exploits. The organic soup stocks at the grocery store are not cheap, so saving money is one of the reasons I make my own.
The easiest way to preserve stock is to freeze it, but I usually pressure can it so that it doesn't take up space in my already over-crowded freezer. All soup stocks, including vegetable stocks, must be pressure canned in order to be safe. A boiling water bath won't do the trick. Here are some other important things to know about making and preserving soup stocks.
These are three stocks that see frequent use in my cooking, and I highly recommend stocking your kitchen with them (pun intended):
Photo: ŠLeda Meredith