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Pressure Canned Vegetable Broth

If you have been following me throughout the winter, you may have noticed that I have been making soups once a week. I use a lot of broth making soups so I wanted to attempt at making my own vegetable broth. Vegetable broth is probably one of the easiest broths to make, minimal effort into starting this. Below is how I made my very own vegetable broth and the steps I took.

How-To Save Vegetables

The easiest part of making your own veggie broth, is saving your veggie scraps. We eat a lot of vegetables, especially when I make soups weekly like I have been. I find the best way to get your veggie intake in, is to make a soup! The veggies take on a lot of the flavor from the soup.
Any time you cut up your veggies, save the ends, peelings, and whatever veggies you have that are on the verge of going bad. Save them in a freezer zip lock, reusable zip lock bag, or container. Whatever it is that you can open and continue adding too. Save as long as you can, I found that 5 gallon zip locks made just shy of 5 quarts of broth.
I saved all vegetable scraps that I had, aside from Jalapenos. There is word that some vegetables would make this more bitter then others, that is all preference.

How-To Make Vegetable Broth

Making of the broth is just as easy as saving the veggie scraps. There is a few ways you could do this. If you have time, add your scraps (from frozen) into a large pot and add your water. Let this boil down for a couple of hours on the stove. Adding in whatever desired seasonings you think would taste good.
Example: Salt, Pepper Corns, Garlic Powder, Bay Leaves.

Another way you can cook this down is by using your crockpot. Pour your 2 gallon zip locks of frozen veggies into your crockpot, adding in 4 cups of water and seasonings and setting the timer for 3-4 hours on low. Fair warning, this is going to stink up your house! Once your time is up, you can move onto the canning step!

Note: You can freeze this instead of pressure canning if you prefer!

Pressure Canning Steps:

* Before you start straining your broth, you want to sanitize and heat up your jars. The easiest and quickest way to do this, is by using your dishwasher (if you have a sanitize option). Otherwise you will need to look into how to properly sanitize your jars & lids! *

Meanwhile, your vegetables have cooked down to your liking and are seasoned how you wish, now you have to strain it all. Place a large pot down and then a strainer over top to pour in your veggies. Squishing the veggies down to get all the broth strained into the pot below.


Finally, all your veggies are strained, you can strain again into the jars, using a jar sized strainer. This is a step you can skip if you wish but is helpful if you don’t want too many sediments in your broth.

Pour your broth into your sanitized jars and place the lid onto the jar using your magnetic lid tool. DO NOT TOUCH THE SEAL. Then using your thumb and pointer finger only, screw the rings onto the jar until it is tight – USING ONLY YOUR POINTER AND THUMB <— This is a key step to not over tighten!

Furthermore, that you have all your lids and rings on, now it is time to PRESSURE CAN! This could be scary to some, but as a first timer it wasn’t nearly as bad as I expected! Here is how we did this:

Notes: The directions below are for a dial gauge pressure canner and in WI at around 1000 feet above sea level. If you are new, there are 3 different style pressure canners. Be sure to do your research on which style you have and what your sea level is at!

Step 1:
Pour roughly 12 cups of water into your pressure canner.

Step 2:
Carefully place your jars into the pressure canner and close the lid.

Step 3:
Turn the heat on the stove, to a high heat and watch for the steam coming out the lid.

Step 4:
As soon as, the steam is a steady stream with no break, place your weight on the vent. Now continue to watch your dial to stay at the pressure you need. For instance in WI, we needed to keep it at 11 lbs for 25 minutes. PLEASE DO YOUR RESEARCH.
You will need to mess with the heat setting on the stove, turning it up and down, to keep the pressure at 11 lbs.

Step 5:
Since your time is up, wait for the release valve to drop once the pressure has been fully released. DO NOT open your pressure canner until the pressure has been fully released. Remove jars from the canner and set on a towel to cool.
REMINDER THERE WILL BE STEAM AND THE JARS ARE HOT – USE CAUTION!!!

Viola!!! You have now pressure canned vegetable broth to use for future recipes!

Chart showing altitude and pressure adjustments

Sharing with you is my favorite part about all of this! I appreciate every one who encourages me to continue to share and to my mom who helped me with my first time canning. I will continue to share with you how this journey goes for me. Check back later this week to see what my first soup with this vegetable broth will be!!

Much Love & Honey,
Megan

Pressure Canned Vegetable Broth

Simple alternative without all the preservatives and you do it all yourself!
Cook Time 4 hours
Pressure Can 25 minutes
Total Time 4 hours 25 minutes
Course Soup

Equipment

  • 1 Pressure Canner – 16 Quart or Bigger Dial Gauge Style

Ingredients
  

  • 5 Gallons Frozen Vegetable Scraps
  • 12 cups Water

Broth Seasonings

  • 1/2 tbsp Salt
  • 1 tbsp Pepper Corn
  • 3 Bay Leaf
  • 1 tbsp Thyme
  • 1 tbsp Basil

Add Into Jars Before Sealing

  • 1 tsp Salt Each Jar

Instructions
 

  • In a crockpot or large pot, add your frozen vegetables and your seasonings.
  • If using a crockpot, set the timer on low for 3-4 hours. If using a pot on the stove, simmer on medium-low for 2-3 hours.
  • Turn off the pot / crockpot and strain the veggies over a large bowl. Squish the veggies down so all the juices are out!
  • Sanitize & heat your jars and lids – easiest way is by using your dishwasher on the sanitize setting. Remove jars when you are ready to add the broth, so your jars are still warm.
  • Toss in 1 tsp salt into each jar and then strain one more time from the bowl into the jar using a jar sized strainer. Filling the jars almost full, leaving 1 inch of headspace.
  • Using the magnetic lid tool, place the lid on the filled jars. Take your pointer finger and thumb *ONLY* and tighten the rings on. This method is so you do not over tighten the rings, this is important!
  • Pour 12 cups of water into your pressure canner, place your full jars of broth into the canner. Screw the lid on and set the heat to a high heat.
  • Watch for steam to come out of the vent, once the steam is a constant stream with no breaks, carefully place your weight over the vent.
  • Pressure can for 25 minutes, keeping the pressure at 11lbs. This may require you to fluctuate the temperature to low-medium and back to high heat. You want to keep the pressure at 11lbs the best you can.
  • Once the time is up, remove from heat and wait for the release valve to drop. Once the release valve has dropped the pressure has released. Carefully remove the lid (away from you as its hot and steamy) and set lid to the side.
  • Remove the jars and set on a towel on the counter. Allow to cool for 24 hours before moving so the jars don't break.

Notes

  • Please note that this is for the Dial Gauge style Presto Pressure Canner. Please verify what style canner you have. 
 
  • DISCLAIMER:  the time and pressure in this recipe, is for 1000 feet and above sea level. Do your research on what your altitude is for what pressure to can at. 
Keyword Broth, Homemade, Vegetable

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