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5 from 1 vote

Homemade Vegetable Stock

Equipment

  • Large pot or slow cooker
  • Large strainer
  • Small strainer (helpful)
  • Funnel (helpful)
  • Ladle or pitcher for transferring
  • Jar(s)

Ingredients

  • 8-10 cups vegetable scraps (ex. onion, garlic and carrot peels)
  • herbs and spices
  • 1-2 tsp sea salt
  • 12 cups filtered water

Instructions

  • Dump your vegetable scraps into the bowl of your slow cooker or a large pot.
  • Fill the slow cooker or pot with filtered water.
  • Add sea salt.
  • Add herbs and spices and mix well.
  • Close the lid and set the slow cooker to the LOW setting for 6 - 8 hours. For stove top, simmer 1-2 hours at low to medium heat.
  • Strain your stock into a large bowl or directly into a soup.
  • Pour your stock into jars leaving 2 inches of headspace to allow for expansion if freezing. (I like to strain a second time to catch any scraps that may have gotten through).
  • Screw the lids on tight and refrigerate your homemade vegetable stock for use that same week. Otherwise, place the jar(s) upright in the freezer.

Notes

  • Stock can be cooled for easy handling, or carefully strained while hot.
  • If handling while hot, use stainless steel or glass equipment.
  • Leave 2 inches of headspace if storing in the freezer.
  • Avoid cooking at high heat or for too long to prevent harsh or bitter flavour.