Tuesday, February 13, 2024

How to Can Vegetable Broth + Instant Pot Vegetable Broth Recipe

Learn how to make vegetable stock and then how to can vegetable broth.  I use my Instant Pot pressure cooker to make the broth and then pressure can it, but you can also use the stove or even a slow cooker if you prefer.  Use your homemade broth to make delicious soups or use it in place of chicken stock in your favorite recipes.

Vegetable Broth Canning Recipe

I've been making my own chicken stock for years.  I had an overabundance of frozen vegetable scraps, so I started making a vegetable broth recipe to use the scraps.

I use my vegetable broth pretty much the same as I would a chicken broth.  I use it for my broccoli cheese soup, chicken soup, or in recipes that call for chicken broth.

You'll need to pressure can your broth to store it on the shelf safely.  However, you can also freeze it for long term storage.

For more made from scratch recipes, check out these posts:

Benefits of Learning How to Can Vegetable Broth

  • Vegetable stock, when properly canned, boasts an extended shelf life compared to its fresh counterpart. Through the canning process, the stock becomes shelf-stable, ensuring it remains usable for an extended duration.
  • Canned vegetable stock offers unparalleled convenience and accessibility in the kitchen. With a pantry stocked full of canned vegetable stock, home cooks can whip up flavorful soups, stews, and sauces at a moment's notice without the need for lengthy preparation.
  • Canning preserves the nutritional integrity of vegetable stock, ensuring that essential vitamins, minerals, and flavors are retained over time. Unlike store-bought alternatives, homemade canned vegetable stock contains no additives or preservatives, making it a healthier option for culinary endeavors.

Keep track of your favorite canning recipes with this printable canning journal.  It has tips, charts, and recipe pages that you can print over and over to create a personalized journal.

What's the Difference Between Vegetable Broth and Vegetable Stock?

While both vegetable broth and vegetable stock are flavorful liquids used as a base for soups, stews, and sauces, they differ in their ingredients and preparation methods. 

Vegetable broth is typically made by simmering vegetables, herbs, and spices in water and is often seasoned with salt. 

Vegetable stock, on the other hand, is made by simmering vegetables, herbs, and spices in water for a longer period, resulting in a richer, more concentrated flavor. Vegetable stock is also less seasoned than vegetable broth, allowing for greater versatility in cooking.

Many people use the two terms interchangeably.  Technically, this is an Instant Pot vegetable stock recipe because it simmers longer and I don't add salt.

Can Vegetable Broth Be Water Bath Canned?

Vegetable broth is low in acidity and cannot be safely water bath canned. Water bath canning relies on high acidity levels to prevent the growth of harmful bacteria, making it unsuitable for canning low-acid foods like vegetable broth. 

To safely preserve vegetable broth, it is recommended to use a pressure canner or freeze it in airtight containers or use it fresh within a few days of preparation.

Equipment Needed for Vegetable Broth Canning Recipe

Pressure Canner.  I use both a Presto Pressure Canner and my Nesco Electric Pressure Canner.  I've found that one batch of Instant Pot Vegetable broth will fit perfectly in the electric pressure canner.

Vegetables.  Use fresh or frozen vegetables for best results.  Canned vegetables lose some of their nutritional value, so I prefer not to use them to make a vegetable broth recipe.  I keep a bag of vegetable scraps in the freezer and add to it until I have enough to make Instant Pot vegetable stock.

Herbs and Spices.  I use dried herbs, but I'll add fresh herbs from my herb garden if I have them.  I recommend using a high quality herb like those from Grassroots Herb Supply.

Storage.  I usually can my vegetable stock in quart jars or pint jars.  You can also freeze it in freezer containers.  If you need small amounts, freeze 1/4 to 1/2 cup at a time in these silicone molds or in a silicone ice cube tray.  I freeze them on a cookie sheet and then unmold and store in a freezer bag.

Canning Supplies.  If you are canning your Instant Pot vegetable stock, then you'll need basic canning supplies.  I recommend having a canning funnel, debubbler, and a jar lifter.  You can see my must have canning supplies to see what else I find helpful.

Best Vegetables to Use for Vegetable Stock 

When learning how to make vegetable stock, you might be wondering which vegetables you can use.  Here's a list of the best vegetables and herbs to use to make your stock:

  • Onions (can include the peel and ends)
  • Garlic (can include the peel)
  • Carrots (can include the tops)
  • Celery
  • Leeks (can include the tops)
  • Corn Cobs
  • Mushroom Steps
  • Scallion Tops or Roots
  • Tomato
  • Beets
  • Lettuce
  • Squash
  • Turnips
  • Bell Peppers (I use these sparingly)

Herbs and Spices

  • Thyme
  • Parsley
  • Herb stems
  • Bay Leaves
  • Basil
  • Peppercorns


Most vegetables will work for your stock.  I use my scraps, so each batch is different.  

Here are a few things to avoid:

  • Broccoli
  • Kale
  • Brussels
  • Cauliflower
  • Mustard Greens
  • Green beans
  • Zucchini
  • Powdered Herbs
  • Carrot Peels (this can make it bitter)

For best results, chop your vegetables into smaller pieces.  The more surface area there is, the most flavor and nutrition is extracted.

How to Simmer Your Vegetable Broth Canning Recipe

I like to use my Instant Pot to make vegetable stock, but you can also use your stove top of slow cooker.  

For stovetop vegetable ken stock, let it simmer for an hour with the lid slightly off center to allow some steam to escape.

You can also cook your stock in a slow cooker for 4 to 5 hours on high or 8 to 10 hours on low.

How Long Does Homemade Vegetable Stock Last?

Your canned vegetable stock will last about one year on the shelf.  Store in a cool, dark place and keep away heat or sunlight.

You can also freeze your stock for 6 to 8 months. 

Once opened, use your stock within 5 days.

How to Use Instant Pot Vegetable Stock

I use my vegetable stock just like I would use chicken stock.  

  • Use for soups and stews.
  • Use in place of chicken stock for vegan or vegetarian recipes.
  • Use in place of water to boost nutritional values.

Instant Pot Vegetable Stock Ingredients

Here's what you need to learn how to make vegetable broth from scraps:

  • Gallon sized bag of vegetable scraps
  • 8-9 cups of water
  • 2 teaspoons salt (optional, I do not add it)
  • 1/2 teaspoon black pepper (optional, I add a few peppercorns)
  • 1 teaspoon turmeric powder (optional, I usually add it)
  • 3 bay leaves
  • 1 teaspoon thyme or other herbs

How to Make Vegetable Stock

Step #1

Place vegetable scraps in a large stock pot, Instant Pot, or slow cooker.  Cover with 8-9 cups of water.  If using a pressure cooker, be sure not to fill past the fill line.

Step #2

Instant Pot.  Press the manual button and set the time for 30 minutes.  Let it naturally release when done.

Stove Top.  Let simmer for an hour with the lid slightly off center.

Slow Cooker.  Cook on low for 8 to 10 hours or high for 4 to 5 hours.

Step #3

When done, let cool slightly and strain through a fine mesh strainer.  Compost the solids.  Reserve the liquid.

Step #4

Now you have your vegetable broth or vegetable stock (depending on if you added the salt).  To freeze, let cool and place in freezer containers allowing room for expansion.  

To can, prepare quart or pint jars.  Fill jars with hot stock leaving a 1 inch head space.  Wipe the jar rim and add your ring and lid. Repeat with all jars.

Place the jars in a pressure canner with 2 inches of simmering water.

Use medium to high heat for your pressure canner.  Vent the steam for 10 minutes.  Put on the weighted gauge and bring the pressure to 10 psi.  

Process pint jars for 30 minutes or quart jars for 35 minutes.  Turn off the heat and let the canner cool naturally to zero pressure.  Do not remove from heat while it is cooling.

Once the pressure is at 0, carefully remove the lid and let jars cool in the canner for 10 minutes.  Place the jars on a heat proof surface and let cool for 12 hours.  Do not adjust lids or bands while cooling.  Check seals and label and store.

Tips for Making Instant Pot Vegetable Stock

Here are some tips to help you make your own vegetable broth recipe:

  • I find that one 6 quart Instant Pot batch almost fills 4 quart jars.  I divide the broth between the jars and add water to get them full.  The broth is very concentrated if you make it in the Instant Pot, so this will not affect the final product.
  • If you have too much stock leftover and can't fill more jars, pour it into a silicone ice cube tray to freeze for small amounts to use in recipes.
  • I save my vegetable scraps in a gallon sized bag in the freezer.  I also freeze vegetables that are starting to get soft if we can't use them in time.
  • Try not to use too many onion ends or carrot peels because these can make your broth bitter.
  • I do not add salt to my vegetable stock.  I prefer to salt my recipes to taste.  Keep in mind that your stock will not have as much salt as store bought stock or broth.
  • I use this vegetable broth recipe any time I need chicken stock.  I've even used part chicken and part vegetable for large batches of soups.
  • Save your canning recipes in a canning recipe journal.
  • Learn how to sterilize canning jars to prepare them for canning.
  • I use printable canning lid labels to label my jars with the contents and the date.
  • If your canning jars did not seal, check out these reasons for a false canning seal and how to fix it.
  • This vegetable broth recipe must be pressure canned.  Water bath canning is not safe.

 Now you know how to make vegetable broth from scraps.  Happy canning!

Like this post?  Pin it!

No comments:

Post a Comment