Step 1

this can include vegetable peels, ends, and cores – just make sure your veggies are nice and clean before chopping! Store the scraps in a freezer-safe reusable bag for up to two months before using.

Step 2

once the bag of scraps is full, cook the scraps from frozen according to the following:

Step 3

-add the vegetable scraps to a large pot, then add enough water until the scraps are about 1″ above the water line. Cover the mixture, then cook on low to medium-low heat for a minimum of 3 hours, maximum of Depending on the seal of your pot lid, you may need to add extra water if it starts to evaporate too quickly.

Step 4

the vegetables from the liquid using a fine-mesh strainer over a large bowl. Add salt to taste (if desired), then transfer the broth into jars. Compost or discard the vegetable scraps.

Step 5

Homemade Vegetable Broth will keep in the fridge for up to one week, or for up to two months in the freezer. You can freeze the broth in ice cube molds, or store it in glass jars (just be sure to leave room for the liquid to expand, or the jar will break!)