Freezing stock in jars

September 20, 2011 · 14 comments

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After our vacation in Michigan, book-ended with all the prep that goes into packing for a family of five, and all the laundry/bedtime-adjusting/post-vacay-depression-fighting/reality-facing on return, it had been a couple weeks since I’d made it to the Goodwill Outlet.

What, I’ve not convinced you just how high this is on my priority list? My sister tweeted last weekend that I’m “a yard sale [or trip to Goodwill] shy of an A&E reality show” (hey, if it paid, I’d consider).

Friday afternoon, I saw an opportunity. My husband was taking our older two kids to an event, and as I pondered my options for the evening, it hit me that they bring out new bins at The Outlet at 5pm. I texted my friend Sarah, picked her up 20 minutes later, and was on my way to avoiding a weekend of withdrawal symptoms.

The first thing I picked up to put into my cart was a big box of Poise Undergarments.

Not, of course, filled with its original contents, but rather with 24 quart-sized Ball jars. Glassware costs only 49ยข/pound, so the box probably ran about $4.

At home, Tim rolled his eyes and shook his head as I Goo-gone’d, washed, and sanitized the jars. No, I had no specific plans for them, but I knew I needed them. They went right back into the Poise box, and into the basement.*

Only to come out two days later, as I started my first pot of chicken stock, prepping for soup season.

In years past, I’ve frozen my stock in ziplock bags, stacking them flat in the freezer to maximize space. But on many occasions I thawed a bag only to find that, in getting knocked around in the freezer, it had split. Translating into a loss of valuable stock and a royal mess, discovered only after the bag had thawed into a pool that dripped undiscovered, quietly and steadily, to the floor.

But with a deep-freezer in the basement, I can spare a little room for freezing stock in jars. My friend Stefanii cans her stock in a pressure-canner, and I’m hoping to get to that someday. But until then, the freezer will do, with a little care.

A few things are important when freezing liquids in glass jars:

  1. The liquid should be cold. For my stock, I chill it down quickly after cooking by stirring it over an ice bath. Then I ladle the cooled stock into jars and refrigerate them overnight before freezing.
  2. You must leave head room at the top of the liquid — a couple inches, or to be safe don’t fill above the 800ml line (for a quart jar). Liquid expands a lot when frozen, so you need to leave room for that expansion, or the jar can explode under the pressure (a safe-guard is to leave the lids off until the liquid is completely frozen — good to do if you have a level freezing surface).
  3. Don’t freeze liquids in jars larger than a quart. Something about the liquid expansion and the size of the jars makes half-gallon and gallon-sized jars much more likely to break.
  4. (EDITED 9/24) Just read in an Urban Garden magazine that using straight-sided (i.e., wide-mouth) jars is safer than using jars w/ shoulders, as the curved glass is weaker.

Of course, before you freeze stock, you must make it.

Have I mentioned I am a Proselytizer of Homemade Stock? Oh, right. I have. Well, in case some of you weren’t listening, I’ll be covering it again soon.

Assuming I have the time, between trips to The Outlet.


* Note: The fact that I am once again showing you photos of my basement can be construed as nothing short of a cry for help. Recently, Emily descended the steps with me into the abyss, and after taking in “The Room” where junk is piled so high it is questionable whether enough oxygen exists for a human to survive, she could only muster the understatement, “You could use some storage shelves.”


I linked this post up to Simple Lives Thursday at GNOWFGLINS.


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