How To Make And Can Vegetable Broth

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Being a vegetarian, vegetable broth is a staple in my house. When the recipe calls for chicken or beef broth/stock I use vegetable broth. I also use  it to cook with less oil. Instead of using olive oil and seasonings to toss vegetables before roasting, I use vegetable broth and seasonings. It is cheaper to make than a broth or stock made from chicken or beef, and I would argue that the ingredients would be easier to come by in desperate times. Vegetable broth has been my healthy alternative go-to for many years, and canning enough from vegetables found in my garden to last over the winter is my goal every year. Let me show you how I do it.


Although you can use this exact recipe, remember it’s not as critical to follow the exact amounts because the solids will be discarded. However, since we will need to pressure can the broth, you should take into consideration adding your own ingredients. If you add, for example, potatoes make sure you process the broth in your pressure canner for the vegetable with the longest processing time.

Vegetable Broth

40 carrots

1 + 1/3 bunch parsley

4 bell peppers

20 celery stocks

12 cloves garlic

2 onion (you can add more if you like onions)

10 medium tomatoes

4 tablespoons peppercorn

3 teaspoons cloves

2 gallons of water


Place all ingredients in a 21 quart pot (I use my Victorio Canner), cover, and simmer for 6 to 8 hours. Strain broth. The liquid will reduce a bit so you won’t get 2 gallons of broth.


Wash your jars, lids and rings.


Sterilizing jars and lids is not necessary for processing times of 10 minutes or longer, I place them in the oven at 200 degrees to keep them warm.


Now, is a great time to double check your vent pipe to make sure it is clear. This pipe needs to be clear so your canner will function properly and let out the right amount of steam.


Here you can see that I can see light through the top and the bottom.


I have an All American 30 Quart Pressure Canner which has a metal on metal seal. All American recommends that you apply oil to the top around the edges. Use olive oil or petroleum jelly to put a thin layer of oil around the top of the canner. I usually just use my finger to apply the oil.


 Place your tops and rims in a pot. Then put the pot over medium heat to loosen the seals. (Update: Ball no longer recommends doing this. So after you’ve washed your lids just place them in a bowl and set them aside until your ready to use them)


Fill the canner with 2 to 3 inches of water. It might be a good idea to actually measure this if you have a large canner because it’s harder to eyeball on cookware that is larger than you normally use in your everyday cooking. I eyeballed it first and then measured. I had to add water. You always want to have enough water in the canner. Letting the canner run dry can ruin it.


This is the bottom rack that should always go on the bottom. Never place your jars directly on the bottom of the canner. Doing so will cause your jars to break. Go ahead a place it in the canner and turn your burner on. You want to place your warm jars into warm liquid.


To fill you jars you will need, a ladle, a jar funnel, a jar grabber, a lid magnet, something to measure headspace and a rag to wipe the rims of your jars.


Fill your jars. I am using a variety of sizes, including 1/2 pint jars. Remember those pre-roasted vegetables I told you about seasoning with vegetable broth, well, nothing irritates me more than having to open an entire quart of vegetable broth when I only need a cup. So I’m canning, quarts, pints and 1/2 pints. Always use the processing time of the largest jar you are canning.


 Vegetable soup/broth requires an inch of headspace.


You can remove air bubbles with a spatula, but using the other end of this tool that measures headspace is easier to me.


Wipe your jars so that your lids can get a seal on the jar.


Remove your lids and rings from the stove and place them on your clean jars.


Place your rings on your jars. Place the rings on the jars and tighten “finger tight.” Finger tight means not too tight and not too loose. Just tighten them as far as they will go without forcing them.


 Here is a shot of my first layer of jars. You can see I have the rack on the bottom.


 If your canner allows you to place a second layer of jars in the canner, go ahead and place the second rack in.


Place the jars on top of the rack. I really didn’t measure my broth or my jars. I just lucked out that I had just enough broth and exactly enough jars. It never works out that way, though, so always prepare a few more jars than you think you will need.


For an All American canner line up the arrows to seal the lid.


Place the top on the canner. When you tighten the lid you always fasten opposite screws with even torque. Never fasten one end and then fasten the other.


After the lid is tightened you must let steam escape from the vent pipe for 10 minutes before you put the weight on the cover. This procedure is called exhausting and is necessary when pressure canning.


Can vegetable broth at 10 lbs pressure for 75 minutes or according your altitude chart. You can find adjustments for altitude here. To look up your altitude go here. Here is a picture of the gauge at 10lbs pressure. All American warns you not to depend on this gauge but that it is only a secondary measure.


The weight is what you should rely on. I’ve got it set at 10lbs pressure. You want to wait until the weight begins the juggle before you start your timer. Then adjust your heat so it jiggles 1 to 4 times per minute. When I first started canning I actually got a stop watch and timed the jiggling – again something you don’t want to estimate because if your temperature is set too high it can be the cause of your jars spewing/losing liquid.


Let the canner cool. Do not remove the weight until the pressure is zero. Then remove the weight. Everything should read zero before removing the lid. Remove the lid away from you. Here it gets a little tricky because everything is still hot but in order for the lid not to form a vacuum seal you want to remove it as soon as it comes to zero pressure. However, you need to be careful that moving around your jars will not cause liquid to spill out. I wait about 30 minutes to open the lid after I take off the weight.


Remove your jars being careful not to tip them. They are not sealed yet so you want to keep them upright in order to keep all the liquid in the jars.


Let your jars sit and cool for at least eight hours. Remove the rings. If the rings stay on and the lid fails (becomes unsealed) while the ring is on, the lid may reseal itself. However, bacteria has already invaded the jar and the food should not be eaten; with the ring left on there is no way you will know about the resealing. If the rings are off the lid has no pressure to reseal itself so if the lid seal fails then you’ll know and you can throw that jar out. Label and put away.

  • Paradisa says:

    Great post! Vegetable Broth broth is so handy, not only to use in cooking but for illness too – a cup of warm vegetable broth – full of vitamins, perfect perk up.
    I have been making it for a few years now. Haven’t purchased store bought in five years !
    I save my tough asparagus stalks and broccoli stalks throughout the year by freezing them to add in the fall when i make a several batches of broth. I also add a dozen or so corn cobs left from when I can our corn. Also when you add the onions – leave the skins on them, there are so many great vitamins in the skins. It all gets strained out in the end anyways.
    Like Jennifer said – just use the longest vegetable time to process.

  • Darlene Lockard says:

    interested in canning chicken broth

  • Max Mayhem says:

    It seems to me that the unwelcome resealing of the lids would take place during the initial period of cooling after setting the jars on the counter top. Am I reading this correctly? Should we really wait 8 hours to remove the rings?

    • Jennifer Osuch says:

      Hi Max,
      The jars are not sealed when you take them out of the canner. They seal as they cool. That’s the ping sound that you sometimes hear as your jars are cooling. Sometimes jars do not seal when cooling so those jars should be refrigerated right a way and used within a couple of days. Yes, wait at least 8 hours before removing the rings. A jar can become unsealed during storage, when jars are stored with the rings on the pressure from the ring can reseal the jar, which is a bad thing since the food has already been compromised and has been exposed to bacteria. If the jar reseals itself you won’t be able to instantly know your food has gone bad. It might have a bad smell or a bad taste but you really don’t know if you open a re-sealed jar. If you come across a jar with a loose lid (no ring) you know for sure you need to throw that food out.

  • Roxanne Shepphird says:

    I don’t have a pressure canner. Can I process in a water bath? If so how long do I process? Thank you.

    • Jennifer Osuch says:

      Hi Roxanne,
      NO! It is not safe to process vegetable broth in a water bath!! Please do not attempt it!! It’s only safe to pressure can low acid vegetables.

  • HollyH says:

    Hi! Love the blog! Since my hubby and I are empty nesters, I can just make smaller batches of this broth and freeze it in containers, right?

  • Tammy says:

    Could you keep the veggies to freeze and use in meatloaf or something to add fiber? Never done canning before – I’m a nubie! lol! I am going to learn this year – I’m going homesteader!

    • Jennifer Osuch says:

      Hi Tammy,

      You could put the vegetables in the compost. You could eat them, but they probably would not taste good. They would be mushy and most of the nutrients have been cooked out of them. You can add the broth to meatloaf when you are ready to use your canned broth. If you wanted to can meatloaf and broth that would be a different recipe. Always follow a recipe that’s been tested and follow safe canning practices.

    • Shayla Jones says:

      I was thinking of maybe throwing the cooked veggies in the blender/processor and just making a paste and freezing it, then next time I made a soup adding that in. Or maybe just adding that to a broth jar? I have not tried either before, I just hate wasting food. Although, I know it is not “wasting” when it goes in the compost 🙂 I’m not sure if that would actually be worth it, but I am going to try and see what I think.

      • Jennifer Osuch says:

        Hi Shayla,
        That sounds like a good idea. If you add the paste to the canning jar before you can it then it becomes a new recipe. You would need to follow a recipe for vegetable soup. That way you can pressure can for the correct amount of time, depending on what kinds of vegetables you have in your jar.

      • Mollyrose says:

        I use the fiber from my veggie broth to make the paste (use blender) for my favorite veggie lasagna. Just add all the regular spices you use for lasagna..for a kick add 2 Tbs sarachia sauce, layer in with brewers yeast for a great nutty flavor.
        Bake for one hour at 350 degrees for 1 hour. It tastes so good. I just couldn’t stand to toss all those wonderful veggie fibers away. Then freeze and vacuum seal to keep the freshest.


  • Tammy says:

    I should have asked in my first post – what do you recommend for me to start canning as someone new to canning?

    • Jennifer Osuch says:

      I recommend starting with a jelly or a jam and invest in the Ball Canning Book. That should get you started. Oh yeah, and keep reading this blog…………..:)

  • Patty says:

    This looks like a great recipe. I love to can and will try it. Celery comes in a bunch called a stalk. The individual pieces of celery are called ribs. FYI

  • Brad says:

    I’m considering picking up a pressure canner, and everyone and their mother seems to recommend the All-American Canner, but I haven’t seen the material listed. I have an induction cooktop, which requires a ferrous metal container, like steel or iron, but not aluminium. Does a magnet stick to the bottom of your canner?

  • Great tutorial,,, my problem is I want to make a huge pot of soup and don’t have anything left to can… lol I need to learn to do this…

  • Charlotte McKinley says:

    Is there a reason why you couldn’t just hot water bath can these? I don’t use pressure cookers (ever! too scary… lol). Thanks!

    • Jennifer Osuch says:

      Hi Charlotte,

      Yes, there is a very important reason. Vegetable broth is a low acid food and if you water bath can these recipe, it will not reach the necessary temperatures to kill the bacteria that causes botulism.

  • Angela Wade says:

    I love your instructions for canning vegetable stock. I am a vegan and I am going to do this. I have been freezing it but it takes up a lot of space I could use for something else. I take the veggies and puree them and freeze in ice cube trays (then to plastic bags) and use them to thicken soup. I also throw them in the compost. I don’t consider that a waste.


  • Topaz Ermshar says:

    Hi Jennifer,
    This is a great tutorial! I have canned vegetable stock/broth before, but I was searching for something that has the proportions for me. I have a big household (8 of us) and we eat vegan/vegetarian, so I use it a lot–especially in the fall and winter months.
    I have usually made 2-3 gallons at a time in my big 5 gallon stock pot, then pressure canned it in quart jars. My questions is: do you have an estimate of what the yield is for this? I am guessing it is likely 14 qts or so maybe a couple 1/2 pints extra?

    • Jennifer Osuch says:

      Hi Topaz,

      3 gallons of soup should give you 12 quarts of canned broth or very close. It will vary a bit based on how much you cook your soup down. My recipe yields 2.5 gallons of soup which gave me 6 quarts, 7 pints and 4 cups of soup canned.

  • Sandra Sherman says:

    Love your recipe! Was wondering if I could use this vegi broth/stock (after it has been processed for the 75 minutes) in place of water when pressure canning green beans? Green beans call for 20 minutes of processing?

  • Roni says:

    Once all the “good stuff” has boiled out of the veggies, is it possible to make a quick dish with them? Or is it not recommended? This is my first time canning veggie stock and I don’t want to waste anything that can be used again. Thanks!

  • Saundra J Simpson says:

    I noticed that you have a microwave over your stove (as do I). Do you have a problem with your microwave getting exceedingly hot, blown light, or the fan going on not not being able to turn it off. I am not sure if the problems I experience when water bath canning are due to having a gas stove as opposed to the electric. Due to this problem I am concerned about starting to can with a pressure canner.

    • Jennifer Osuch says:

      No, I don’t have a problem with my microwave getting hot. I don’t use. Our fan goes on when the oven gets too hot but have never had it go off during canning.

  • Emelie Bartholomew says:

    I came across something here I hadn’t considered or heard before. I want to make sure I am clear on it. After you can and then cool and take the rings off the lids, do you not replace the rings to store? You just leave them ringless? Thanks for your help!!

  • Alex says:

    Hi – I tried leaving a comment but I guess it got eaten by the internet – I make my vegetable stock in a pressure cooker (off-brand Instant Pot) – does the stock have to be a specific temperature before putting in the jars and pressure canner (I just bought a stove top pressure canner)? Or if I take it out of the pressure cooker and strain it, is that going to be warm enough? Thanks!

    • Jennifer Osuch says:

      Hi Alex,
      No, the stock doesn’t have to be a specific temperature to be spooned into the jars before you place them in your pressure canner, just keep it as warm as possible.

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