📖 Instructions

1. Gather Your Scraps: Throughout the week, save vegetable scraps in a large container or bag in the freezer. Include things like onion ends and skins (from organic onions), carrot peels, celery ends, herb stems, mushroom stems, and tomato cores. Avoid cruciferous vegetables like broccoli and cauliflower, which can make the broth bitter.
2. Rinse and Roughly Chop (if needed): Before using, rinse the frozen scraps under cold water to remove any dirt or debris. If you have large scraps, like whole onions or bell peppers, give them a rough chop to help release their flavors more easily. No need to thaw completely.
3. Combine Scraps and Water in Stockpot: Place the rinsed vegetable scraps in a large stockpot (at least 8 quarts). Fill the pot with cold, filtered water, ensuring the scraps are fully submerged. Use about 12-16 cups of water, depending on the amount of scraps you have.
4. Add Aromatics (Optional): For extra flavor, you can add aromatics like a few cloves of garlic (smashed, not peeled), a thumb-sized piece of ginger (sliced), a bay leaf, or a few sprigs of thyme or parsley. Remember, less is more; you don’t want to overpower the broth with any single flavor.
5. Bring to a Boil, Then Simmer: Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 2-3 hours. The longer it simmers, the richer and more flavorful the broth will become. You can simmer it for up to 6 hours for maximum depth of flavor.
6. Skim Off Any Foam: During the first hour of simmering, you may notice some foam or scum forming on the surface of the broth. Use a ladle or spoon to skim this off and discard it. This step helps to clarify the broth and improve its flavor.
7. Strain the Broth: After simmering for the desired time, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or colander lined with cheesecloth. Discard the cooked vegetable scraps; they've given all their flavor to the broth.
8. Cool and Store: Let the strained broth cool completely before storing it. Once cooled, transfer it to airtight containers, such as glass jars or freezer bags. If using jars, leave about an inch of headspace at the top to allow for expansion when freezing.
9. Refrigerate or Freeze: Store the broth in the refrigerator for up to 3-4 days, or freeze it for up to 3-6 months. Label the containers with the date so you know when it was made.
10. Enjoy Your Zero-Waste Broth: Use your homemade vegetable broth as a base for soups, stews, sauces, risotto, or any recipe that calls for broth. It's a delicious and nutritious way to reduce food waste and add flavor to your cooking!