freezing vegetables for stock concentrate

[KarenH]

Would it be OK to freeze left-over vegetables, vegetable scraps etc to use later on to make the stock concentrate?

Sometimes if I have vegies that are past their best, or for example the woody stems off asparagus, I am not always ready to make another batch of the vegie stock concentrate.  I was thinking of keeping a bag in the freezer for vegie bits'n'pieces that I could keep adding to, and then defrost them to use when I wanted to make stock.  Do you think this would work?

I find that if I use frozen packs of vegies from the supermarket (except peas and corn) for steamed vegies, they seem to be tastless and watery compared to fresh vegies, and I dont want the stock concentrate to end up tasteless and watery too

[cookie1]

I haven't frozen my vegie bits and pieces, would they need to be blanched? When I'm going to make vegie stock I save all the bits for the week or so before, but am not sure re freezing.

[achookwoman]

KJH,  it would be better to make the stock and freeze it.

[Meagan]

That's what  my initial thought was chookie but I am no expert so didn't post!

[zebraa]

I reckon it'd be fine. I used to freeze vegies for liquid stock. I'd give it a go.

[KarenH]

I'll give it a go and report back.