How to Make & Can Vegetable Broth from Scraps

Amanda

Homemade vegetable broth is a great way to reduce food waste, save money, and enhance your cooking with deep, rich flavors. By using vegetable scraps, you can create a nutritious and flavorful broth perfect for soups, stews, and sauces. This guide will walk you through making vegetable broth from kitchen scraps and safely canning it for long-term storage.

Why Make Your Own Vegetable Broth?

✅ Zero Waste Cooking – Use veggie scraps that would otherwise be discarded.
✅ No Additives or Preservatives – Store-bought broths often contain excess sodium and preservatives.
✅ Customizable Flavors – Adjust seasoning and vegetable choices to your preference.
✅ Cost-Effective – Makes use of what you already have, reducing grocery costs.
✅ Perfect for Canning – Preserve homemade broth for use throughout the year.

Best Vegetable Scraps to Use

When collecting scraps for broth, store them in an airtight container in the freezer until you have enough to make a batch. Here are the best vegetable scraps to use:

Great for Broth:

  • Onion skins and ends

  • Carrot peels and tops

  • Celery leaves and ends

  • Garlic skins and cloves

  • Mushroom stems

  • Leek greens

  • Herb stems (parsley, thyme, bay leaves)

  • Tomato scraps (for a richer broth)

  • Bell pepper scraps

Avoid Using:

  • Potato Peels – Can make the broth cloudy and starchy.

  • Broccoli, Cabbage, Kale, Brussels Sprouts – Can create a bitter taste.

  • Beets – Will turn the broth red and alter the flavor.

Homemade Vegetable Broth Recipe

Ingredients:

  • 6-8 cups vegetable scraps (frozen or fresh)

  • 10 cups water

  • 2 tsp salt (adjust to taste)

  • 1 tsp black peppercorns

  • 3 bay leaves

  • 2 tbsp apple cider vinegar (helps extract nutrients)

  • Optional: fresh herbs like thyme, rosemary, or parsley

Instructions:

  1. Prepare the Scraps – No need to thaw frozen scraps; use them straight from the freezer.

  2. Simmer the Broth – Add scraps and water to a large stockpot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.

  3. Strain the Broth – Pour through a fine mesh strainer or cheesecloth into another pot, discarding the solids.

  4. Taste & Adjust Seasoning – Add salt, pepper, or herbs as desired.

  5. Cool & Store – Let broth cool before transferring to jars or freezer containers.

How to Can Vegetable Broth for Long-Term Storage

Canning vegetable broth allows you to store it for up to 12 months without taking up freezer space. Since broth is a low-acid food, it must be pressure canned for safety.

What You’ll Need:

  • Pressure Canner (NOT a water bath canner)

  • Sterilized quart or pint jars

  • Canning lids and bands

  • Jar lifter and funnel

Canning Instructions:

  1. Sterilize Jars – Wash jars, lids, and bands in hot soapy water and rinse well.

  2. Fill Jars – Ladle hot broth into jars, leaving 1-inch headspace.

  3. Remove Air Bubbles – Run a spatula or knife along the inside to release trapped air.

  4. Seal the Jars – Wipe rims clean, place lids on top, and screw on bands fingertip-tight.

  5. Process in a Pressure Canner:

    • Pint Jars: Process at 10 PSI for 30 minutes (adjust for altitude if necessary).

    • Quart Jars: Process at 10 PSI for 35 minutes.

  6. Cool & Store – Remove jars and let cool for 12-24 hours. Check seals before storing in a cool, dark place.

Alternative Storage Methods

If you don’t want to can your broth, here are other ways to store it:

  • Refrigeration – Store in jars for up to 1 week.

  • Freezing – Pour into freezer-safe containers or silicone ice cube trays for easy portioning. Lasts 4-6 months.

  • Dehydrating – Simmer broth until it reduces into a concentrated paste. Spread on a tray and dehydrate into a powder for instant broth.

Creative Uses for Homemade Vegetable Broth

🥣 Soups & Stews – Use as a base for vegetable, lentil, or chicken soup.
🍚 Cooking Grains – Swap water for broth when cooking rice or quinoa.
🥘 Sauces & Gravies – Use as a base for homemade sauces.
🥦 Sautéing Vegetables – A low-calorie alternative to oil.
🍲 Slow Cooker & Instant Pot Recipes – Adds extra depth to any dish.

Tips for the Best Homemade Broth

✅ Roast Veggies First – For a richer, deeper flavor, roast scraps at 400°F for 20 minutes before simmering.
✅ Use a Cheesecloth for Clear Broth – Strain with cheesecloth for a clean, clear broth.
✅ Label & Date Jars – Keeps your pantry organized and ensures freshness.
✅ Save Scraps Continuously – Keep a bag in the freezer and add scraps until you have enough for a batch.
✅ Don’t Over-Salt – Since broth reduces when used in recipes, add salt when cooking rather than during storage.

Start Making Your Own Vegetable Broth Today!

Making and canning homemade vegetable broth is a sustainable, budget-friendly way to enhance your cooking. Start your garden today by growing fresh vegetables from our high-quality seeds!

🌱 Browse our seed collection and create nutrient-rich, homemade broth with your own homegrown vegetables!

 

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