Easy Slow Cooker Vegetable Broth
Ingredients
1-gallon freezer bags full of vegetable scraps
(I collect these from all my chopped vegetables over about a month. Onion ends, carrot stubs, a bit of ginger anything that’s not super stinky, all make awesome broth.)
1 tablespoon House seasoning
(4 parts kosher salt, 1 part black pepper, 1 part garlic powder)
Spices of choice
(I usually use fresh or dried Italian seasoning)
6-8 cups water.
Method
Place all ingredients in 4 to 6-quart slow cooker. Cook on LOW for 8 to 12 hours. Allow to cool just enough to handle the crock.
Strain broth through a sieve or cheesecloth and compost or discard scraps.
Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
Instant Pot Method
Place all ingredients in your instant pot.
Cook on high pressure for 1 hour.
Allow pressure to release naturally.
Strain broth through a sieve or cheesecloth and compost or discard scraps.
Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
The Results
This is so easy to make and then if you can it, you have healthy vegetable broth for your soups and meals and it’s ready whenever you need it. This is a must-have stocked item for your pantry! So frugal and so healthy = a win in our household!
- vegetable scraps
- (I collect these from all my chopped vegetables over about a month. Onion ends, carrot stubs, a bit of ginger anything that's not super stinky, all make awesome broth.)
- 1 tablespoon House seasoning
- (4 parts kosher salt, 1 part black pepper, 1 part garlic powder)
- Spices of choice
- (I usually use fresh or dried Italian seasoning)
- 6-8 cups water.
- Place all ingredients in 4 to 6 quart slow cooker. Cook on LOW for 8 to 12 hours. Allow to cool just enough to handle the crock.
- Strain broth through a sieve or cheesecloth and compost or discard scraps.
- Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
- Instant Pot Method
- Place all ingredients in your instant pot.
- Cook on high pressure for 1 hour.
- Allow pressure to release naturally.
- Strain broth through a sieve or cheesecloth and compost or discard scraps.
- Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
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this so nutritious because it comes from vegetable =) I will start collecting vegetable scraps from now on.
What a great idea! I always hate throwing things away but now I'm keeping it all. How long does it keep once you've bottled it?
It never stays around my house long enough to go bad, but the National Center for Home Food Preservation says most canned foods should be consumed within a year.
Quick question about how you store the broth. Is it being stored in the fridge or in the pantry at room temperature?
I store mine in the pantry at room temperature until it's opened.
Great idea; would a low- or no-sodium version still keep with this process?
I often make it with no salt at all (I have a neighbor with sodium level issues). I think it is just as delicious!
Do you think it would keep in a freezer bag?
Sure!