You first start with your vegetables. Start saving all those pieces you cut off from the veggies you prepare for your meals. Throw them into a zip lock bag and freeze them until you are ready to go. Celery tops and leaves, carrot peels, onion tops and bottoms, vegetables that you won't finish before they go bad, leftovers from meals and over ripe vegetables are all great! When you get a bag full, it's time to make broth.
You need a HUGE pot filled with water, some salt and your vegetables.
Keep dumping in your vegetables. . .
When the vegetables are the consistency of mush you need to turn the heat off and let the broth cool. When the broth is cool enough to handle, strain the vegetables out.
If you put a few cups of broth into a freezer bag and let most of the air out, you can lay it flat to freeze.
I also put broth into ice cube trays. When they are frozen, I pop out and put into a bag in the freezer. These are great for when you just need a little broth (mashed potatoes are our favorite way to use these).
You can freeze these in jars or freezer containers. Make sure to allow enough space at the top because it will expand and you don't want your jars cracking.
The great thing about this broth is that you know exactly what went into it. You know it's good for you and you know it tastes great!
Don't forget to compost the vegetables or, if you have a weird dog like mine, feed them to your pup!