HOME > Chowhound > Home Cooking >


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?

  1. Click to Upload a photo (10 MB limit)
  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.

            1. I am trying to stay away from plastic, period. I am also really trying to reduce waste in my kitchen. The issue I have with freezing in ice cube trays is that I normally use at least 1 qt. of stock when I do use it. I tend to make big batches and have about 12 or so quarts of stock in my freezer at one time. I just pull out a container and let it thaw while I'm at work.

              I will try glass jars. Just afraid of them breaking, but I will try freezing the stock without lids and see how it goes.


              3 Replies
              1. re: murphlaw152

                I have been freezing stock in quart and half gallon jars for forty years and have never had one break. I leave at least 1-5 inches headroom, 2 in the bigger jars and don't cover them until they are frozen.

                1. re: murphlaw152

                  Honestly, I'd just buy a pressure canner and can the stock. Especially if you are storing and using such quantities. It's so much more convenient to just open the jar and pour it in. I can both pints and quarts so I can just open the size I need and reduce waste. It's always room temp and ready to use. Saves freezer space, and you never have to worry about freezer burn or it thawing due to power outage. On top of it, it solves your issue with plastic because you will be canning in glass jars.

                  1. re: murphlaw152

                    Well, rasputina, you indicated you wanted to avoid using anything plastic. That leaves you with glass, ceramic or metal; you can't wrap stock in freezer paper. I'd suggest you review your needs and perhaps visit your local dollar store where plastic containers are usually quite inexpensive. You should be able to find something stout, dishwasher safe and reusable from their collection of goods. Otherwise, in your situation, I'd simply switch to glass jars, fill them only about 7/8 of the way, and exercise caution when moving them about.

                  2. Where's the wastel? You're recycling containers, and with proper washing they can be reused. Some places, like my city, even have take plastics in curbside recycling. I used to use the containers from ricotta cheese when I ran out of tupperware.

                    I second the recommendation for a canner. There's the initial investment in materials, but afterwards you can reuse everything except the lids. I've found it easier to handle hot liquids in glass than in plastics anyway.

                    1. Sorry .... misplaced the post so I moved it up where it needed to be.