Broth can be made with most vegetable peels, tops, ends and stems. Save your useful scraps in a quart mason jar or bag and store in the freezer. Once it’s full, it’s time to make a new batch of broth.
- 3-4 cups (or more) vegetable trimmings: carrot peels and tops, celery ends, onion ends and skin, potato peels, herb leaves and stems, garlic skins, mushroom stems. Wilted vegetables work just fine too.
- 3 quarts water
- 10 – 12 whole peppercorns (optional)
- 2 bay leaves (optional)
- Place all ingredients in a large pot.
- Bring the water up almost to a boil and then reduce heat to a simmer. Simmer uncovered for 30 minutes to 1 hour.
- Strain out solids through a fine-mesh strainer and discard in the compost bucket.
- Use broth immediately or cool and store in the refrigerator for up to 1 week or in the freezer for up to 1 year. (If you are going to freeze your broth, leave some space at the top of your storage container because the liquid will expand as it freezes.)