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Freezing stocks in anything other than plastic?

I make homemade stocks all the time and have always stored them in quart size disposable plastic deli containers. This obviously produces a lot of waste and I'd like to stop. For everything else in my kitchen, I use glass. I store things in big glass jars and only have glass tupperware-type containers for things. I've been trying to locate silicone containers for this purpose but I have not been successful. I've never actually done it, but I just assume that freezing things in glass containers is a no-no.

Any ideas? Or can anyone point me to silicone containers that might work for this purpose?

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  1. I would imagine those plastic deli containers are good for quite a few uses before you have to toss them.

    Glass is okay as long as you don't overfill. You need to allow for expansion by leaving sufficient head space, about 1" for quart jars. That's wide mouth canning jars with the straight sides.

    1 Reply
    1. re: dave_c

      Unless they leap to freedom from the freezer, whereupon they shatter. The good news is that you can grab an equivalent container, stick the frozen broth in, and maybe even reuse the labelled lid.

    2. Why not just freeze in ziploc bags?

      1. I'd leave more than 1 inch of headspace. In fact I wouldn't even use glass. I left more headspace than that and I still ended up with more than one broken canning jar. Freezing is just not the best storage method for stock. I started canning mine and I never will go back to freezing it again.

        1. We freeze in silicon ice cube trays and then bag it. For big batches...we stuck with plastic containers (and sometimes we remove and bag).

          1. I freeze stock in jars all the time.
            Leave at least 1.5" head room,do not put the lid on till it is frozen.
            With out the possibility of pressure building up the worst that will happen is it will over fill the jar.