Fill a large stock pot with vegetable scraps, about 3 quarts. Add enough water to cover, pressing down the vegetables until submerged, about 3 quarts.
Cover and bring to a boil. Turn the heat down and simmer for 35-45 minute until all vegetables are mushy and flavors have been released.
Cool and strain, pressing all liquid from vegetables. If using right away you can skip the cooling process.
To store cool completely.
Store your Homemade Vegetable Stock in the refrigerator for up to a week. Glass jars are great for this because they don't absorb other flavors or odors. If freezing, place in freezer containers or bags, label and freeze for up to 6 months. (Caution: in my experience, freezer bags tend to leak when thawing.)
NOTES: For a clearer stock, omit starchy vegetables. It is easy to make whatever amount you would like by using a ratio of 1:1 as long as the vegetables are covered with water, you are good. I often make my stock in a large crock pot. This stock is made without salt, so you have better control over seasoning recipes.