Canning Vegetable Broth

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Canning your own vegetable broth is one of the simplest yet most rewarding ways to stock your pantry with a homemade, nutritious base for soups, stews, and just about anything else.

Prep Time10

Cook Time2

Additional Time20

Total Time2 30

Course: Broth

Cuisine: American

Keyword: apple canning, Broth, Stock, Vegetarian

Servings: servings (about 14 pints or 7 Quarts)

Author: Ashley Adamant

Equipment

All American 30-Quart Pressure Cooker Canner
Quart Mason Jar
Funnel
Canning Jar Lifter

Ingredients

3 cups carrots sliced
2 lbs onions quartered
3 cups celery chopped
2 large bell peppers chopped
2 large tomatoes chopped and seeded
3 bay leaves
3 cloves garlic crushed
1 tsp dried thyme or 2-3 fresh sprigs
1 tsp dried rosemary or 1-2 fresh sprigs
1 tsp dried parsley or a small bunch of fresh parsley
10 whole black peppercorns
2 gallons water

US Customary - Metric

Instructions

Wash and chop all vegetables and herbs.
Combine all ingredients in a large stockpot. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer uncovered for 2 hours.
Wash and sterilize your jars. Set the pressure canner on low heat with water, ensuring the temperature reaches 180°F (82°C).
Once the broth has simmered, strain it through a cheesecloth-lined colander into another pot. Discard the solids.
Reheat the broth to a boil. Ladle hot broth into prepared jars, leaving 1 inch (2.5 cm) of headspace. Wipe the rims of the jars with a clean cloth, then place lids and screw on bands until fingertip-tight.
Process jars at 10 lbs pressure for 20 minutes (pints) or 25 minutes (quarts). Adjust for altitude as necessary (see notes).
Let jars cool for 12 hours. Check seals, label, and store in a cool, dark place for up to 1 year.

Notes

This recipe is a great base, but feel free to experiment by adding other herbs or vegetables to suit your taste. Just be sure to avoid starchy vegetables like potatoes or parsnips, as they can cause cloudiness and may interfere with the canning process.

Red bell peppers are key to the flavor of this broth—though I never included them in my veggie broth before trying Ball’s recipe, they’re now a staple in my version.

Mushrooms are not fully tested for home canning and may be risky, so it’s best to avoid adding them for safety reasons.

This recipe doesn’t include salt, as everyone's preference for salt varies. I prefer to can the broth without it and add salt when I use it. However, if you prefer to add salt, a good guideline is ¼ tsp per quart or 1/8 tsp per pint.

Altitude Adjustments for Canning Vegetable Broth

If you live above 1,000 feet in elevation, you'll need to adjust the pressure used during the canning process. Here are the altitude adjustments for pressure canning vegetable broth:

For Dial Gauge Canners:

0 to 2,000 feet – 11 lbs pressure
2,001 to 4,000 feet – 12 lbs pressure
4,001 to 6,000 feet – 13 lbs pressure
6,001 to 8,000 feet – 14 lbs pressure

For Weighted Gauge Canners:

0 to 1,000 feet – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition