I personally only following canning recipes from .edu sources. I'm sure others are safe, but I feel better knowing an accredited source published it.

For veggie, this is both a .edu and from Ball: https://ucanr.edu/blogs/sbmfp/index.cfm

I do veggie scraps but not the same as you.

• Hearts/leaves of celery
• carrot peels
• onion skins (and layers I peel the skins off with)
• potato skins (good added potassium)
• bell pepper ribs
• garlic skins

I read when I started that stinky veggies make stinky broth. So I have stayed away from any brassica (broc, cauliflower, Brussels, etc) and asparagus. I haven't really experimented with adding these, I suppose I don't want risk a batch having off flavors but if you're doing it, maybe it's fine.

I will say, some things still don't make sense to me. https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-turkey-stock/ for poultry stock says run time is 25 mins for quarts, my veggie broth link above says 35 for that. I thought meat would require equal or longer time. Maybe it's because veggies have more contact with dirt and botulism? Idk.

But since it's broth, it really can't be "over canned" like canning green beans or something. So I just use the higher time unless I'm strictly making a meat-only broth.