Sauté Scraps: Start by sautéing the vegetable scraps in a bit of oil to release their flavors. This step is extra and not necessary, but adds a rich depth to the broth.

Simmering: Completely submerge your vegetable scraps along with seasonings and aromatics into a stock pot of filtered water. usually around 2 quarts for a good batch of broth. Bring the mixture to a boil, then reduce heat and cover to simmer for an extended period (I usually let mine go all day, but a few hours will suffice). This slow-cooking process extracts maximum flavors from the ingredients.

Straining: Once the broth is rich and aromatic, strain out the solids using fine mesh sieve or cheesecloth, leaving behind a clear, flavorful liquid. You should discard the scraps by composting or using them as animal feed. Please avoid throwing scraps in the thrash if you can help it.

Cooling and Storing: Allow the broth to cool before storing it in airtight containers. It can be refrigerated for about a week, frozen for later use, or pressure canned for longer shelf life.