Vegetable Stock

Save the Scraps!


Don't throw away the ends, skins + pieces that you remove when you cut your veggies up while cooking. Save them! You can use them to make most-useful + tasty vegetable stock.


Carrot peels + ends, onion skins + ends, small pieces of garlic that are too small to hold onto to cut, celery ends + leaves, herb stems, mushroom stems, wilted spinach, broccoli + cauliflower ends, asparagus ends... you get it, save it!

If you're going to preserve your vegetable stock, the only veggies that you can't save for this use is tomatoes + other acid-containing veggies because they can't be pressure-canned.


Keep veggie cuttings in a gallon-size ziptop freezer bag + add to the stash instead of tossing the "unwanted" veggie parts in the trash.


Vegetable Stock


1 gallon-size ziptop bag of vegetable scraps

1 Tablespoon pink Himalayan salt

1 Tablespoon whole black peppercorns

1 1/2 Tablespoons apple cider vinegar

10 cups water


Place contents of bag in crockpot with salt + pepper. Add apple cider vinegar + 10 cups water. Set to low + let simmer for 24 hours. Strain liquid through a metal sieve. Compost any cooked-down leftovers. Pour stock into hot canning jars leaving 1" of headspace. Wipe rims clean, remove any air bubbles, + place on clean lids + rings. Process jars in a pressure canner at 15 pounds pressure. For Pints, process for 20 minutes; Quarts process for 25 minutes. To use in current dishes, broth can be stored in refrigerator for up to 3 weeks.


Note: Do not pressure process tomatoes or other acid-containing vegetables. Visit National Center for Home Food Preservation for additional information + for adjustments for your location's altitude.


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