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Aug 28, 2012 02:46 PM

What to freeze homemade broth in?

I make my own broth and have been struggling to find an easy frozen storage solution. I want to freeze in 1 cup portions, since that is what I use most often. I have been premeasuring the broth, pouring it into Ziplock bags, freezing on a cookie sheet until flat and then stacking. Thawing these are proving difficult though. Whenever I thaw, the bags leak. I use name-brand, meant-for-freezer bags. And, forget thawing quickly - can't mircowave the bags.

Does anyone know of cup-size (or even 1/2-cup-size) molds? With all of the kitchen gadgets out there, there really should be something like this... at least I would think so. But, I haven't ever seen them.

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  1. I freeze mine in those cheap plastic twist-to-release ice trays, then repackage the cubes in a zip lock bag. In addition, I freeze the rest of the stock in 16 ounce fasft food cups with lids I buy at Sam's Club. This ggives me larger portions when I need a lot of stock and small portions when I only need a tablespoon or two. The cubes are especially handy if I want some stock with a roast or other meats I cook sous vide simply because the vacuum sealing doesn't suck out the liquid.. Very handy! I freeze a lot of soups in the 16 ounce cups, and while I do use the lids that fit them, before I put the lid on I cover the cup with a sandwich bag, then push it down so that it contacts the soup and seals it from air. By doing that, I don't get a bunch of ice crystals growing all over the soup/stock in the cups. And I don't thaw the cups but peel them, then melt the stock in a measuring cup in the microwave. With the cubes, I don't make too many at a time because they will turn into an ice colony if given enough time. It will be interesting to see what others do.

    1 Reply
    1. re: Caroline1

      Thanks for the sandwich bag tip! I use paper hot cups with lids, from Costco, 16 oz., but have been cutting fiddly little squares of plastic wrap to seal them before applying the lid, which has a sippy hole in it. From now on, I will use sandwich bags as you suggest! I just take off the lids and microwave for a minute or two to thaw my stock to a usable gel. I used to mess around with hot water and peeling the cup away, but the microwave works well with the paper cups.

    2. you're right, there should be.
      i freeze mine in leftover Boston Market takeout and old deli containers, which is about two cups worth. super easy to defrost. although you can take your ziplocs, run them under some hot water to loosen, and then throw into a pyrex measuring cup to defrost.
      you could also freeze in ice cube trays and make batches of tiny broth cubes.

      1 Reply
      1. re: rudysmom

        Freeze in the ziplocks. Smash into pieces and thaw in a Pyrex cup in the microwave

      2. I often use 8-oz Ball freezer jars for liquids, but they will leak if knocked over before freezing, otherwise they're great.

        I have used ziplocs without leakage but I always chill the broth/stock first.

        1. I think they sell the disposable storage boxes in sizes that small. Glad brand has some I know.

          If you handle them with care they should last for several uses.

          I have a bounty of 1/2 pint canning jars and have started using them to freeze milk in so I always have milk on hand to cook with.

          4 Replies
          1. re: kengk

            Does freezing milk worK?? We rarely drink milk, so when I need some to cook with, there is always waste.

            1. re: glennl20

              Yes, you can freeze, thaw, and refreeze milk, especially if it is for cooking/baking. I would freeze it in either 1 quart or 1/2 gallon plastic jugs. We discovered this a few years ago when we had to leave town and knew the milk would spoil before we returned.

              1. re: glennl20

                When first married, FIL was head custodian at an elementary school. Every Friday he HAD to toss EVERY carton of milk no matter what the date was?!? He'd call to tell me and his daughter to come get it. Would often have MANY little cartons of milk in freezer. Just make sure it's thawed and given a good shake... just fine.

                1. re: kseiverd

                  Off topic here but we don't drink milk so we keep powdered milk in the pantry for the few times when something we are baking calls for milk.

            2. A better solution is to get a pressure canner and can the broth. It's ready to serve and you can choose the size jar to can.

              Having said that, for freezing I'd suggest these