Homemade Pressure Canned Vegetable Broth Using Vegetable Scraps
Don’t know what to do with all those vegetable scraps? I know just the thing!
I keep a bag of vegetable scraps in a gallon bag in my freezer. Anytime I have fresh scraps of vegetables, especially carrots, onions, and celery, I pop them into the bag! When the bag gets full, I pressure can vegetable broth. Use the broth as a base for soups or use it to cook pasta and rice for extra flavor and nutrients
Vegetables to Use- These vegetables are your base; you need lots of these.
Carrots- Use peelings, tops, bottoms, and/or whole carrots.
Onions- Use the onion skins, tops, bottoms, and/or the whole onion.
Celery- Use all the celery, except the leaves.
Mushroom- Use the whole mushroom.
Spices to Use- Don’t overdo it on the spices. You can always add more but you can’t take away.
Bay Leaves- 1-2 Bay Leaves per quart (usually a regular stockpot will make 3-4 quarts)
Thyme- to taste
Peppercorns -1 Tablespoon
Basil – to taste
Parsley- to taste
Salt (add to your jars before adding the broth) – 1 teaspoon per quart, ½ teaspoon per pint, ¼ tsp per half pint.
There are lots of other vegetables and spices you can use too. Click the link below to see a list of vegetables and spices to use and not to use.
Directions: Part 1: Making the Vegetable Broth.
1. When your gallon bag is full, dump the contents into a stainless-steel pot.
2. Cover with water, almost to the top (leave room to stir).
3. Add your spices to taste.
4. Turn the heat to high and bring to a boil.
5. Cover and reduce heat to low. Simmer for up to 2 hours.
6. Strain the liquid into a large bowl through a fine mesh colander. Dispose of vegetables.
7. Repour the strained liquid back into the stainless-steel pot and reheat it to boiling.
You can stop here if you don’t want to pressure-cook your broth. Pressure cooking is the only safe method for keeping the broth shelf stable for long periods of time. You can keep the broth in the refrigerator in mason jars for up to 2 weeks.
Directions: Part 2- Pressure Canning the Vegetable Broth
1. Prepare your jars, lids, rings, pressure canner, distilled white vinegar, and appropriate tools.
2. Add salt to jars.
3. Pour liquid into hot and sanitized mason jars leaving 1 inch headspace.
4. De-bubble the mason jars.
5. Wipe the rims of the mason jars with a clean towel dipped in distilled white vinegar.
6. Apply the heated lids and rings to the mason jars.
7. Add the jars to the canner. (No more than 4 quarts jars)
8. Seal the pressure canner.
9. Turn the heat on high. Once steam blows through the air vent continuously, let vent for 10 minutes.
10. After 10 minutes of venting, apply the weight.
11. Pressure-can at 11 pounds of pressure for 25 minutes adjusting heat as necessary.
12. After 25 minutes, turn off and remove from heat.
13. Wait for the pressure to drop manually, letting the top drop.
14. When the top drops, remove the weight and wait 10 minutes.
15. After 10 minutes, remove the lid (always away from your face) and remove the jars.
16. Place the jars on a towel and let sit for 24 hours.
17. After 24 hours remove the rings and label the jars, storing them in a cool, dry place.
18. Enjoy!
We love to use our broth in our vegetable soup and to cook rice and pasta!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.
