Holly in FL Posted March 18, 2010 Share Posted March 18, 2010 Can I put the finished stock in mason jars to freeze it? Every site I've seen shows people putting the stock in plastic containers or Ziploc bags. Thanks! ~Holly Quote Link to comment Share on other sites More sharing options...
FloridaLisa Posted March 18, 2010 Share Posted March 18, 2010 I'd be concerned that the glass would break as the broth freezes and expands. I've only frozen stock in ziploc bags so no experience with glass here! HTH, Lisa Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted March 18, 2010 Author Share Posted March 18, 2010 Okee dokee. I'll use the Ziploc bags. I have quart-sized freezer bags. Thanks! ~Holly ] Quote Link to comment Share on other sites More sharing options...
JoyfulMama Posted March 18, 2010 Share Posted March 18, 2010 You can absolutely freeze in glass jars labelled as freezer safe. I have, and know many who do. You have to be more careful with them, as they can shatter if dropped. And you have to make sure you leave head room in the jars to allow for expansion. Quote Link to comment Share on other sites More sharing options...
JeneralMom Posted March 18, 2010 Share Posted March 18, 2010 I freeze in glass bowls and mason jars all the time. Just leave expansion room and thaw slowly so the glass doesn't shatter. Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted March 18, 2010 Author Share Posted March 18, 2010 Thanks to you both for that info regarding glass jars. I'll see if mind say they are safe for the freezer. ~Holly Quote Link to comment Share on other sites More sharing options...
spradlin02 Posted March 18, 2010 Share Posted March 18, 2010 Nice work. It's been years since I've made beef stock and I'm looking forward to having the time to do so again. Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted March 18, 2010 Share Posted March 18, 2010 I've never tried beef stock, but I've done chicken stock in mason jars. I think I read somewhere that you want the jars that are straighter--not curved. And don't fill them to the top. I use 1/2 pint Kerr jars that are straight and I leave some space at the top--maybe put in about 3/4 cup stock or slightly more. If I need 1 cup of broth for a recipe, I'll just add a little water. The stock is rich enough for that. And I use the white plastic lids that screw on. Haven't had any breakage yet! I do this for homemade pizza sauce too. It seems to be the right amount of sauce for one pizza night (2 pizzas and kids don't want the sauce too thick). Quote Link to comment Share on other sites More sharing options...
Spy Car Posted March 18, 2010 Share Posted March 18, 2010 I've often read that chefs freeze their stock in ice cube trays, then store the stock-cubes in freezer bags so they can easily access and use small amounts to enliven dishes. Sounds like a PITA to me. But I put it out there. Bill Quote Link to comment Share on other sites More sharing options...
spradlin02 Posted March 18, 2010 Share Posted March 18, 2010 I've often read that chefs freeze their stock in ice cube trays, then store the stock-cubes in freezer bags so they can easily access and use small amounts to enliven dishes. Sounds like a PITA to me. But I put it out there. Bill Yeah, I'll second that idea. Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted March 18, 2010 Author Share Posted March 18, 2010 Yes...it's the straight-sided jars. Thanks! ~Holly Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted March 19, 2010 Share Posted March 19, 2010 I don't know if my canning jars are freezer safe or not but I take a piece of plastic wrap and fold it a couple of times and cover the lid with it. Then I screw the ring on to hold the plastic in place. Since it's covered with plastic and not a lid, it will expand a little if I've overfilled the jar. I've never had one break this way. Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted March 19, 2010 Share Posted March 19, 2010 Since we've almost totally stopped using plastic for storage, we of course use glass mason jars for freezing everything from homemade tomato sauce to broth of all kinds. You can buy plastic lids to fit on your mason jars (sold where mason jars are sold). I would cool the broth before freezing it. Quote Link to comment Share on other sites More sharing options...
Tap Posted March 19, 2010 Share Posted March 19, 2010 I freeze in straight side jars that are not marked freezer safe (old pb jars). I like to refrigerate the stock first so I can take the fat off before I freeze it. This helps with the expansion factor too. I refrigerate in a pitcher so I can just stir the cold stock well (usually congealed and settled) and pour it in to the jars. Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted March 19, 2010 Author Share Posted March 19, 2010 That's a great idea! Thanks! ~Holly Quote Link to comment Share on other sites More sharing options...
Holly in FL Posted March 19, 2010 Author Share Posted March 19, 2010 Thanks for the tips! ~Holly Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted March 19, 2010 Share Posted March 19, 2010 I stick mine in ice cube trays :001_smile: My ice cube trays are funny shaped silicon ones I got at Target for cheap so when I need stock I get to watch little animals melt Quote Link to comment Share on other sites More sharing options...
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