Hi. I am planning to make some vegetable stock tomorrow & I'm wondering what to freeze it in. When I used to make it, I just froze it in plastic containers. I'd like to avoid those, but freezing in glass doesn't seem feasible. What do you freeze your stock in?
What to freeze stock in?
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I haven't mastered freezing in mason jars. Thus I freeze in plastic bags still. Its not ideal, but it works well, and I actually use the stock this way, and its pretty much the only thing I use plastic for.
I cool the stock completely (refrigerate it until cold), then pour stock (either reduced or not) into plastic ziplock bags (usually 1 qt). I freeze them flat on a cookie sheet, then they can be stacked or put together in a box for freezer organization. Its pretty compact. I like 1 qt baggies, because its a good quantity for using. If I need less, about 1 minute under cool/room temp water and the stock becomes "soft" enough to break off chunks, without actually defrosting. I don't like using plastic, but it is a very very easy effective method of storage.
I cool the stock completely (refrigerate it until cold), then pour stock (either reduced or not) into plastic ziplock bags (usually 1 qt). I freeze them flat on a cookie sheet, then they can be stacked or put together in a box for freezer organization. Its pretty compact. I like 1 qt baggies, because its a good quantity for using. If I need less, about 1 minute under cool/room temp water and the stock becomes "soft" enough to break off chunks, without actually defrosting. I don't like using plastic, but it is a very very easy effective method of storage.
I don't know that glass in the freezer is ever foolproof, even when all of the rules are followed. You will likely have some breakage regardless, but I could be wrong about that.
Plastic and the freezer go together well, IMO. Plastic and heat, not so much. Food storage is one place where I make the concession for plastic in the kitchen. I'm sure something better will come along some day, but until then it is just so versatile that I can't avoid it.
Plastic and the freezer go together well, IMO. Plastic and heat, not so much. Food storage is one place where I make the concession for plastic in the kitchen. I'm sure something better will come along some day, but until then it is just so versatile that I can't avoid it.
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I freeze various dry things in mason jars but I am not sure I have ever frozen anything wet in mason jars... wait, I did once - and the jar broke. I didn't leave enough room.
I just use plastic but I let whatever I am putting in it cool completely first, then I let it thaw enough to move it to another container, pot, whatever when I want to warm it up again.
I just use plastic but I let whatever I am putting in it cool completely first, then I let it thaw enough to move it to another container, pot, whatever when I want to warm it up again.
I use Pyrex. I use Pyrex for pretty much everything. It's freezer/oven/microwave & it doesn't make food taste like plastic. It keeps cut onion from stinking up the fridge & stores everything brilliantly. The best of all worlds. I've accumulated a huge stash, buying sets when they're 2 for 1. All sizes come in so handy.
I have probably 2 peices of tupperware left after Easter... I use it to send people home with leftovers. It's handy to have for that reason only. For all of our food I use Pyrex. It's amazing.
Also, I have yet to lose a Pyrex lid. I'm pretty sure that whole deal is some tupperware conspiracy.
I have probably 2 peices of tupperware left after Easter... I use it to send people home with leftovers. It's handy to have for that reason only. For all of our food I use Pyrex. It's amazing.
Also, I have yet to lose a Pyrex lid. I'm pretty sure that whole deal is some tupperware conspiracy.
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