DIY Broth from Vegetable Scraps
Make your own delicious and nutritious broth from leftover vegetable scraps.
- 1 gallon container vegetable scraps, frozen
- 8 cups water
- 2 bay leaves
- 1 tsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Thaw, at least partially, gallon container of frozen vegetable scraps. Rinse veggies.
Place vegetable scraps in pressure cooker.
Add water, bay leaves, sea salt and dried herbs.
Cover cooker and bring to pressure. Cook for 30 minutes. Allow natural release.
Carefully remove lid. Strain broth through fine mesh strainer or through cheesecloth. Store in covered container in the refrigerator for up to 5 days. Or freeze and keep for 3 - 6 months.