If you’re like me, you’re always trying to find ways to use up those leftover veggie scraps or whip up a homemade meal that’s full of flavor. Inevitably, you’ve probably wondered, “How long does vegetable broth last?”. Especially as a young parent, I always worry about my kids contracting some kind of disease. And even though I’m no paranoid parent by any means, I want to make sure what I cook and feed my family is safe. Whether you’re making a fresh batch of homemade vegetable broth or using store-bought, it’s always important to know how long it’s safe to keep it around and watch out for those easy to spot sign of spoilage.
Homemade Vegetable Broth: Fresh and Flavorful
Making your own broth is such a great way to use up those veggies. Carrot peels, onion skins, and broccoli stems – anything that would otherwise go to waste. A homemade veggie broth is simple to make and full of depth of flavor. It also uses those ingredients you probably already have, like bell peppers, fresh thyme, and parsley stems. There is no limitation to what you can or can’t put into your own vegetable broth. It’s such good use for those fresh vegetables that may either not be used as a whole, or have been hiding in your fridge for a little too long. I like to toss in a bay leaf or two for extra richness.
But, how long does vegetable broth last when you make it yourself? The shelf life of vegetable broth largely depends on how you store it. If you keep your homemade broth in an airtight container in the fridge, it should last about 4 to 5 days. If you want it to last longer, the freezer is your best friend! Pour your broth into freezer-safe containers, mason jars, or even ice cube trays for smaller portions. It will keep for up to 6 months. Make sure to leave some space in your jar or freezer bag. Liquids expand when frozen.
Store-Bought vs. Homemade: What’s the Difference?
When it comes to store-bought vegetable broth, things are a bit different. Because store bought items are designed to have a pretty long shelf life, an unopened vegetable broth can last up to a year in a cool, dry place, away from direct sunlight and heat sources. Saying this, stock bought from your grocery store might not always have the best quality produce in it. Check the printed expiration date or best-by date on the package. Once opened, though, the same rules apply as homemade—about 4 to 5 days in the fridge. If you’ve left your store-bought broth at room temperature for too long, make sure to check it before using. High temperatures can accelerate bacterial growth, leading to spoilage. If you feel your store bought stock has been exposed to high temperature for too long, it may be best to discard it.
So again, how long does vegetable broth last? Whether homemade or store-bought, the fridge is your go-to for short-term storage. The freezer is the best way to keep it for a longer period.
Signs of Spoilage
It’s always a good idea to check for signs of spoilage before using broth. Especially if it’s been sitting for a few days. If you notice an off odor, a change in color, or it tastes sour or bitter, it’s time to toss it. I’ve learned to err on the side of caution when it comes to food safety. Especially with little ones in the house, no one wants any accidents. While vegetable broth typically has a long shelf life, factors like improper storage conditions (such as exposure to direct sunlight or high temperatures) can shorten that time.
For those of us making veggie stock for the first time, keep in mind that vegetable peels like onion peels or carrot tops can add a slightly bitter taste to your broth. A slow cooker or an instant pot can help maintain a gentle simmer. This brings out the best flavors from your fresh ingredients like green beans, mushroom stems, and even brussels sprouts. But, if your homemade broth starts to smell a bit “off,” it’s better to be safe than sorry.
Food Safety and Storage Tips
When making or buying vegetable broth, one of the primary concerns is food safety. Store your broth in storage containers that are airtight, and keep them in the fridge or freezer, depending on how long you plan to keep them. Using glass jars like mason jars is a great way to store broth safely. If you’re freezing it, using freezer-safe containers or freezer bags is essential to prevent freezer burn and always leave a little room to allow the liquid to expand.
Lastly, always check the best-by date for store-bought vegetable broth. An unopened broth can last a long time in the pantry, but once opened, treat it like fresh broth and use it up within a few days. Trust the manufacturer’s estimate but don’t ignore your senses—if something smells funky, it’s not worth risking.
Make the Most of Your Broth
One of the best ways to reduce food waste is by making your own homemade broth from leftover vegetables and scraps. It’s not only frugal but also one of the most delicious ways to get the most out of your veggies. Plus, by using items like garlic skins, potato peels, or the ends of vegetables you might normally throw away, you’re doing your part for the environment and your family. An easy way to collect any leftover vegetable scraps is by adding them to a plastic container in your freezer, where they can happily “chill” until you have enough for your next batch of the most delicious vegetable broth.
Whether you’re using it to whip up a quick soup, or to add extra flavor to rice or meat stocks like chicken broth, it’s always good to have some veggie broth on hand.
Quick Homemade Vegetable Stock Recipe
Ingredients you could use
Onions. I love using onions as a base, not only in broth but also sauces and pretty much any savoury dish I make. Keep the onion peels and collect them for your next pot of vegetable stock.
Garlic. Same as onions, garlic is a great addition to any savoury dish and adds a lot of flavour.
Carrots. A standard kitchen usually uses a fair amount of carrots throughout the week. Instead of tossing the green bits at the end, keep them for your stock.
Tomatoes. It always seemed weird to be that one would add tomatoes to a broth. When looking at a pot of veggie broth I always expected the tomatoes to turn the whole pot red. But that’s not the case, so add those bits of tomato you have leftover and turn them into a delicious stock.
Fresh herbs. Herbs are a great way to get a ton of extra nutrients into a dish. While I usually sprinkle small amounts over my soups, sandwiches and pasta dishes, I add hands full of herbs fresh from the garden to my stock pot. Keep this in mind for whenever your herb garden has gotten a little out of control. Broths are a great way to use those cutoffs.
Bay leaves. Bay leaves ar one of those herbs I often forget about. But whenever I do remember to add one or two bay leaves to my stock, it turns out so much more delicious.
Salt. This is an absolute must have, as your broth will likely taste a little bland without it. Commercial broth often has a lot of salt added to really carry those delicious flavours and mix them through the meal. Make sure you add enough to your homemade vegetable broth also.
Simple vegetable broth recipe
1. Grab a large pot and add your leftover veggie scraps—carrot tops, onion skins, bell peppers, garlic skins, and fresh herbs. Use whatever you have on hand.
2. Cover with cold water, add a bay leaf, some black peppercorns, and a drizzle of olive oil for added richness.
3. Bring to a gentle simmer for about an hour, then strain through a fine mesh strainer.
4. Let it cool before pouring into your storage containers and refrigerate or freeze for later use.
Made my vegetable broth? Why not turn it into one of these delicious soups?
Simple vegetable broth
Making your own broth is such a great way to use up those veggies.
Ingredients
- 1kg Vegetable cut offs - onion, garlic, carrots, tomatoes - whatever you have
- 1 Bunch fresh herbs
- 2 Bay leaves
- 1 Tsp Salt - more if needed
Instructions
- Grab a large pot and add your leftover veggie scraps—carrot tops, onion skins, bell peppers, garlic skins, and fresh herbs. Use whatever you have on hand.
- Cover with cold water, add a bay leaf, some black peppercorns, and a drizzle of olive oil for added richness.
- Bring to a gentle simmer for about an hour, then strain through a fine mesh strainer.
- Let it cool before pouring into your storage containers and refrigerate or freeze for later use.
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