Vegetable scraps in canned stock - Ask Extension
As long as you are pressure canning it properly, is it safe to use vegetable scraps, including things like onion skins and vegetable root or blossom e...
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Vegetable scraps in canned stock #923451
Asked January 08, 2026, 9:46 PM EST
As long as you are pressure canning it properly, is it safe to use vegetable scraps, including things like onion skins and vegetable root or blossom ends, in chicken, beef, or vegetable stock that you make for canning? I have a book called "Putting Food By" that says you need to have pristine vegetables only when making stock for canning and that you should not use any scrap parts like I described. Is that a safety issue or just a flavor issue? Thank you.
York County Pennsylvania
Expert Response
What I would do with this is to prepare the stock using all the bits and pieces you want, boil in a pot to extract flavors, and then strain out all the particulates and then can just the liquid broth. Then you can follow the process for broths.
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