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Vegetable Broth Canning Recipe
For those who prefer not to consume meat or simply love the versatility of plant-based cooking, this vegetable broth canning recipe is the perfect addition to your pantry. Learn how to turn everyday kitchen scraps into a rich, flavorful broth that enhances soups, grains, and sauces—while reducing waste and saving money.
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By Diane Devereaux | The Canning Diva®
Last updated: October 8, 2025
Key Takeaways
- A sustainable and economical way to use vegetable scraps for broth.
- Simple, clean ingredients with no added preservatives.
- Pressure canning ensures a shelf-stable, flavor-packed broth for year-round use.
From Scraps to Savory Broth
We’re all familiar with the saying, “waste not, want not,” and this vegetable broth canning recipe is testament to that principle. The most economical way to make and preserve vegetable broth is by saving food scraps while cooking or canning other recipes. Unfortunately, most articles talk about the benefits of saving scraps without explaining what to save or how to do it safely.
Always start with clean produce—no one wants grit or dirt in their broth! Keep a gallon-sized freezer bag in your freezer and collect the following until full: onion and scallion ends and peels, leek and fennel tops, carrot peels and ends, celery ends, beet greens, and wilted herbs such as parsley, basil, and oregano. Flatten each bag before sealing to save freezer space.
Two full freezer bags of scraps will yield approximately 5 quarts (or 10 pints) of broth. If you don’t have enough scraps—or want to make broth from scratch—use the recipe below.
Using a gallon freezer bag, feel free to save/freeze the following for later use when making and canning vegetable broth:
- onion and scallion ends and peels
- leek and fennel tops and ends
- carrot ends, greens and skin peels
- celery ends
- beet greens
- wilted parsley, basil and oregano
Vegetable Broth Canning Recipe
Makes approx. 5 quarts or 10 pints
Having this delicious broth on hand is key to enhancing any dish’s flavor. Replace water with vegetable broth when making rice, couscous – even pasta. Feel free to use in any side dish which requires water. This broth also makes an excellent base when making a fresh batch of Vegetable Soup.
Ingredients
- 18 cups water
- 3 cups dry white wine
- 3 large yellow onions, quartered
- 6 tomatoes, halved
- 5 carrots, scrubbed well
- 2 heads garlic, excess exterior skin removed and tops chopped off to expose the cloves
- 1/2 punch parsley, coarsely chopped (1/2 cup)
- 4 sprigs fresh oregano
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon coarse sea salt (optional)
Instructions
- In a large stock pot, combine every ingredient. Mix well to evenly distribute ingredients. On medium-high heat, bring to a boil. Boil gently for 5 minutes then reduce heat and simmer, undisturbed and uncovered, for 1 hour minimum. The longer it simmers the better concentrated the broth’s flavor.
- Using a slotted spoon, remove the vegetables and herbs from the stockpot and discard. Carefully pour the hot broth through a fine-mesh chinois strainer or sieve, capturing the strained broth in a large, clean stockpot. You are welcome to strain a second time using cheesecloth if you prefer a more clear broth.
- Ladle hot strained broth into hot jars, leaving a 1-inch headspace.
- Wipe jar rim with a washcloth dipped in vinegar. Add lid and ring and hand tighten.
- Process in a pressure canner at 10psi or according to your elevation and canner type. Process quart jars for 25 minutes and pint jars for 20 minutes.
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Vegetable Broth Canning Recipe
Servings
5 quarts or 10 pints
servingsPrep time
30
minutesHaving this delicious broth on hand is key to enhancing any dish’s flavor. Replace water with vegetable broth when making rice, couscous – even pasta. Feel free to use in any side dish which requires water. This broth also makes an excellent base when making a fresh batch of Vegetable Soup.
Ingredients
18 cups 18 water
3 cups 3 dry white wine
3 large 3 yellow onions, quartered
6 6 tomatoes, halved
5 5 carrots, scrubbed well
2 heads 2 garlic, excess exterior skin removed and tops chopped off to expose the cloves
1/2 1/2 punch parsley, coarsely chopped (1/2 cup)
4 sprigs 4 fresh oregano
2 2 bay leaves
1 tablespoon 1 black peppercorns
1 teaspoon 1 coarse sea salt (optional)
Instructions
- In a large stock pot, combine every ingredient. Mix well to evenly distribute ingredients. On medium-high heat, bring to a boil. Boil gently for 5 minutes then reduce heat and simmer, undisturbed and uncovered, for 1 hour minimum. The longer it simmers the better concentrated the broth’s flavor.
- Using a slotted spoon, remove the vegetables and herbs from the stockpot and discard. Carefully pour the hot broth through a fine-mesh chinois strainer or sieve, capturing the strained broth in a large, clean stockpot. You are welcome to strain a second time using cheesecloth if you prefer a more clear broth.
- Ladle hot strained broth into hot jars, leaving a 1-inch headspace.
- Wipe jar rim with a washcloth dipped in vinegar. Add lid and ring and hand tighten.
- Process in a pressure canner at 10psi or according to your elevation and canner type. Process quart jars for 25 minutes and pint jars for 20 minutes.
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People Often Ask
Q: Can I make this broth without wine?
A: Yes. Replace the wine with an equal amount of water or use unsalted vegetable juice for a deeper flavor. If you are not using wine to make this recipe, then simply add 3 additional cups of water to the stockpot.
Q: Can I include potato or cabbage scraps?
A: Avoid using starchy vegetables like potatoes and cruciferous vegetables like cabbage or broccoli or asparagus. Unless of course you do not mind these vegetable flavors taking over the broth. Starch will cloud the broth and these potent vegetable will create off-flavors.
Q: Can I use herb stems or wilted greens?
A: Absolutely. Herb stems and wilted greens add subtle flavor without waste. Just ensure they’re clean before freezing or simmering.
Q: How can I use this broth after canning?
A: Use vegetable broth in soups, grains, risottos, sauces, or to replace water in cooking rice, couscous, or pasta. It also makes an excellent base for fresh vegetable soup.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at CanningDiva.com.
