- 1 gallon freezer bagful of vegetable scraps
(I collect these from all my chopped vegetables over about a month. Onion ends, carrot stubs, kale stems, broccoli stalks, all make awesome broth.)
- 1 tablespoon House seasoning
(4 parts kosher salt, 1 part black pepper, 1 part garlic powder)
- Spices of choice
(I usually use fresh or dried Italian seasoning)
- 6-8 cups water.
Place all ingredients in 4 to 6 quart slow cooker. Cook on LOW for 8 hours. Allow to cool just enough to handle the crock.
Strain broth through a sieve or cheesecloth and compost or discard scraps.
Pour hot liquid into four pint canning jars and can either in a water or pressure canner.