How to make homemade organic vegetable broth for free

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Broths are a main ingredient in so many recipes that it’s easy to spend a fortune on store bought cans. I’m going to show you how to make your own homemade organic vegetable broth for free.

To get started, the first thing you must do is acquire vegetable scraps. Anytime I chop veggies, I throw the scraps, whether that’s the peels, the ends or the cores, into a gallon sized ziplock, and keep it in the freezer. It doesn’t take me that long (maybe a month) to accumulate a bag full of scraps. You name it as far as veggies to add…herbs, onions, ginger, garlic, celery, carrots, greens, tomatoes, jalapenos, and whatever else (don’t add items like potatoes, corn or cabbage). Usually, these unloved pieces would just be thrown into the garbage, but this is such a better use for them. Not to mention, I usually only buy organic produce anyway, so voila, organic vegetable broth for free!

How much to make

Once you’ve obtained your bag of vegetable goodies, it’s time to make the liquid gold. Now, you can make small amounts or large amounts. The only question is how you are going to store them. I used to make my broth in a crockpot, and then put the broth into various glass jars, and freeze them. I’ve since upped my game, and now I

How to make the broth

If you are opting for large amounts of broth then you will want several bags of veggie scraps. If you’re using a crockpot, you’ll only need one. First, you need to fill your pot with water. I use my here why Berkey is the best for filtered water). Then add all of your scraps and bring to a boil. Cover and turn down the heat to low, and let simmer for several hours. I usually do anywhere from 3-5 hours. If you’re using a crockpot, I put the ingredients in in the morning, and then let it cook all day until I get home. If you’re freezing the broth, you’ll want to put the broth into different sized jars. I typically make 1 cup jars, 2 cups jars and quart jars. I let the jars cool down with the liquid in them, and then put them in the refrigerator overnight, before putting them in the freezer. Also, be sure to leave space at the top (about an inch or so), as the liquid will expand.

If you are canning, following the canning instructions exactly on how to prepare your jars, adding the liquid and getting the jars ready for the canner. I can pints for 20 minutes and quarts for 25 minutes at 10 pounds psi.

That’s it! I don’t add any salt or pepper, and I just season the broth when using it in the recipe. Each batch you make will taste a bit different because of the ingredients you saved. Now that you know how to make homemade organic vegetable broth for free, you won’t want to buy the store bought version anymore, and you will be practicing sustainability.

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