How to Make Homemade Vegetable Broth
How to Make Homemade Vegetable Broth
When I’m running low on broth, I save all my vegetable scraps in a large baggy and then make broth at the end of the week. It’s so easy to do, you can make this a habit too.
- Vegetable scraps
- 5-6 quarts of water
- Salt
Place your vegetable scraps from the week in a large pot. Cover with the water and then place over high heat. Add some salt. Bring it to a boil, reduce the heat to low, and then place a lid on top but leave a crack so steam can escape. Let the broth simmer for about 20 minutes.
Strain the vegetables from the broth.
You can use your broth immediately and save extras by using safe canning steps. Only can your broth using a pressure canner. Do not use a water bath canner. You can also preserve your broth by freezing it in sir tight containers or sealed plastic freezer bags.
This broth is awesome for making soups and gravy!
Vegetable Scraps that Work Great for Making Broth
Be sure the vegetables are clean.
- Tomatoes and stems
- Garlic peels & pieces
- Celery tops and bottoms
- Carrot peels & pieces
- Eggplant
- Onion pieces & peels
- Leeks
- Mushrooms
- Tomato paste (small amount)
- Fresh herbs and/or bay leaves
- Bell peppers
- Cabbage
- Corn and corn cobs
- Swiss chard
- Peas
- Leeks
- Bok choy
- Shallots
- Beet greens
You can freeze your scraps until you have enough to make broth. Some will alter the flavor of your broth so be mindful of the amounts you throw in.
Vegetable Scraps that DO NOT Work Great for Making Broth
- Beets
- Brussel sprouts
- Green beans
- Zucchini
- Kale
- Rutabagas
- Squash flesh
- Kohlrabi
- Artichokes
- Carrot tops
- Potatoes
- Broccoli
- Cauliflower
- Collard greens
- Turnips
- Sweet potatoes
- Powdered herbs