Last year was the first time I actually saved my turkey bones to make soup stock. The soup was such a success that I started to make soup stock with chicken bones as well and freezing them in jars.
After freezing more soup stock a couple of weeks ago, I thought I'd make some soup yesterday with all the cooler, rainier weather we've been getting.
I couldn't believe it! That had never happened before so I looked online to find out why.
I got the following information from a website called A Better Way to Thrive.
First off, you have to cool your liquid before putting them in jars.
AND you must leave 2-3 inches of headspace BELOW the shoulder of the jar.
Seriously? I had no idea. I figured an inch from the top would do it. Apparently not.
Use wide mouth jars.
Cap the jars loosely until they are completely frozen. (Uh oh... That's another mistake I made.)
Make sure the jars don't touch each other while freezing. You can even put the jars in socks to make sure they don't touch. (Good grief!)
That's a lot to remember, but I'll sure make a point to be more careful next time I freeze liquid.
Good to know as I determined to make my own chicken stock after a salt restricted diet -- I read the sodium contents of packaged foods now and yikes!!
ReplyDeleteI froze soup in a canning jar. It broke too. I don't believe I followed any of those restrictions. I put leftovers in glass storage containers with plastic lids and they don't ever break.
ReplyDeleteThat's interesting! I would never have thought of that!
ReplyDeletefreeze in plastic containers?
ReplyDeleteMy sis in law makes the best turkey soup from stock like that!
ReplyDeleteMy mom used to freeze soup in cleaned milk cartons.
ReplyDeleteI've been freezing stock in old salsa jars for years. Broke a few along the way before I figured out all the tips you mentioned.
ReplyDeleteThis happened to me once. Now I freeze liquid in plastic containers and hope that is not dangerous now that we have learned to fear plastic.
ReplyDeleteNot with freezing but I remember pouring cold water into a glass that was still warm from the dishwasher. I learned by my mistake. Glad you didn't hurt yourself. I always thought it was an inch and not 2 to 3. Thanks for that tip and the other info Kay.
ReplyDeleteWith our soup stocks, we like to freeze it in ice cube trays and then transfer to a freezer bag when frozen. It allows us to add it without thawing (to remove from containers) and we can add as much or as little as we want to any recipe and not worry about refreezing the leftover amount.
ReplyDeleteIf I were going to do this, I would ask Donna W. first! She is the expert. I knew none of this either. Good grief, the level of my ignorance is sometimes astounding.
ReplyDeleteGood stuff to knw. Apparently the Micro Manager knows this as we never have broken jars.
ReplyDeleteJust when we think we have lived long enough to know all the secrets, something like this will prove us wrong. Thanks for passing along all you learned so we don't make the same mistake.
ReplyDeleteWow! That's a lot of info. I've been freezing incorrectly too. But, you know your freezer is working well! I like the frozen cubes idea, but a little tedious, and the milk carton method. My kids just put stock into freezer bags and place them flat until frozen, then "file" them upright in the freezer bin
ReplyDeletelike files in an office. Be careful with the glass. Linda in Kansas
I think I’ll try covering it with Saran Wrap and rubber band until fully frozen. Besides 2-3” below shoulder is a bit much. I’d only get almost half a bottle at that rate.
DeleteTwo to three inches of headspace sounds excessive. Maybe it depends on what you are freezing. I freeze tomato sauce on jars, leaving only about a half inch head space. I seal the jars pretty tightly, fill the jars with hot sauce, but do let them cool before freezing them. Maybe a liquid like stock expands more?
ReplyDeleteI’m looking at my jar right now and if I go three inches I’ll only have it filled about half way. That’s crazy. I think I’ll stick with 1.5 inches.
DeleteGlass jars are precious to me - the kids keep telling me to get rid of them. I don't use them to freeze with. Instead I use plastic ziplock bags. So what do I do with my glass jars? Not much except hoard them, lol.
ReplyDeleteSorry to hear about your trials with freezing stock, but I think a lot of people have learned from you today. :-)
ReplyDeleteGoodness. I've never had a glass jar break before. Glad you didn't get cut.
ReplyDeleteI've had similar problems myself.
ReplyDeleteWell, at least you didn't hurt yourself.
ReplyDeleteI know that if you're freezing cider, you have to pour a glass or so out of the bottle, so it doesn't surprise me that it applies to other things.
Honolulu Aunty took the words right out of my mouth; I freeze liquids (soup, sauces) in heavy duty ziploc freezer bags--and just so happen to have a paper bag of sterilized glass jars & lids under my sink because my building got rid of the recycle bin and I can't bear to throw them away!
ReplyDeletePleased you didn't hurt yourself.
ReplyDeleteAll the best Jan