Instead of buying canned, make your own beef or chicken stock.
- Freeze the bones, trimmings and juices from roasts.
- When you’ve got enough scraps, place them in the slow cooker, fill it with water about three quarters of the way.
- Cover and cook on low for about eight hours.
- Strain the liquid and discard solids. Use the broth immediately or freeze for up to three months.
Try this slow-cooker recipe: Split Pea Soup (pictured)