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Freezing broth in Mason jars

by (1112)
Updated about 23 hours ago
Created June 18, 2011 at 12:25 AM

I want to freeze my bone broth, but I prefer glass to plastic. Is it safe to freeze in wide mouthed canning jars if you leave headroom? Or should I just keep the broth in the refrigerator and keep reboiling it on top of the stove every few days. Will I lose nutrients that way?

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3217 · July 18, 2013 at 11:33 AM

I do this, too. I have Fresh Baby ice cube trays that have lids (they're sold for making and freezing baby food, thus the name).

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2765 · June 23, 2011 at 3:04 PM

patty, not all of them of course. But unlike our hunter/gatherer ancestors, we do have ways to safely preserve our foods that are appropriate to our way of life... and certainly more nutrients than would be available in a food shortage as our ancestors had to deal with...and I like to be prepared in my home in case of unforeseen circumstances, natural disaster, fuel shortages creating food shortages, etc... In our area there are sometimes power outages that last for days and weeks...I've had to throw out freezers full of food before...so I can mine to preserve it.

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2765 · June 23, 2011 at 3:01 PM

Michael, yes you can. Or if you just can your meats, they will make your own broth.

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8255 · June 18, 2011 at 6:41 PM

Not sure I trust the Pyrex brand ever since they sold out in '98. It's not the same glass anymore, and has a habit of shattering.

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25 · June 18, 2011 at 4:50 PM

I do the same thing. I just wonder how many of the nutrients are left after canning. I make the broth first and then can.

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4533 · June 18, 2011 at 2:31 PM

This was one of the best pieces of advice I ever got - frozen bone broth is super convenient!

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508 · June 18, 2011 at 1:32 PM

I use both the Ball and Kerr wide-mouth pints to freeze broth. Kerr are not labeled freezer safe, but I have not had any of them break. I think the important factor is that the sides of the jar be straight up and down, with no shoulder. I leave the same amount of head room as the fill line on the Ball jars.

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358 · June 18, 2011 at 12:04 PM

That's what I use!

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1219 · June 18, 2011 at 9:18 AM

Are you making the broth first and then pressure canning?

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1112 · June 18, 2011 at 2:53 AM

This is what worries me. I wonder if there are jars out there with a flaw and even if you left room for expansion, they could explode. I am hoping that is rare. I think the lid off until frozen might be a good plan.

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1112 · June 18, 2011 at 1:50 AM

Jessica, I just looked at the box tray for my Ball 32 oz. wide mouth jars and sure enough it says on the chart that the 16 oz. jars are freezer safe but the larger ones are not designated with the freezer safe symbol...I may try to find pint size and use quart size for refrigerator storage.

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16131 · June 18, 2011 at 1:49 AM

I do this! It's perfect and you don't have to commit to thawing a whole bunch at one time.

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15229 · June 18, 2011 at 1:06 AM

yup! me too! if you can find the freezer lids, they are perfect. ive only found them in the store here once. they are white plastic twist on lids for freezing, made by ball jar. i think they are also sold online on the ball jar site. the metal two piece lids are fine, but the freezer lids are perfect. make sure you cool it a bit before sticking it in the freezer. i did recently have a jar explode on me d/t the extreme temp change, which it a bear to clean up.

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5838 · June 18, 2011 at 12:51 AM

Same here, works perfectly.

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14 Answers

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5629 · June 18, 2011 at 12:30 AM

I always freeze my bone broth in Ball wide mouth jars. Leave a couple inches of room at the top for expansion and it should be fine.

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5838 · June 18, 2011 at 12:51 AM

Same here, works perfectly.

Aead76beb5fc7b762a6b4ddc234f6051
15229 · June 18, 2011 at 1:06 AM

yup! me too! if you can find the freezer lids, they are perfect. ive only found them in the store here once. they are white plastic twist on lids for freezing, made by ball jar. i think they are also sold online on the ball jar site. the metal two piece lids are fine, but the freezer lids are perfect. make sure you cool it a bit before sticking it in the freezer. i did recently have a jar explode on me d/t the extreme temp change, which it a bear to clean up.

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3631 · June 18, 2011 at 12:41 AM

I've heard of people freezing the broth in ice-cube trays and then putting the cubes into freezer bags for storage. I suppose instead of bags, you could use jars for storage to avoid plastic/waste entirely. I like the idea of the cubes so you can just thaw what you need.

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4533 · June 18, 2011 at 2:31 PM

This was one of the best pieces of advice I ever got - frozen bone broth is super convenient!

0dbd7154d909b97fe774d1655754f195
16131 · June 18, 2011 at 1:49 AM

I do this! It's perfect and you don't have to commit to thawing a whole bunch at one time.

C2450eb7fa11b37473599caf93b461ef
3217 · July 18, 2013 at 11:33 AM

I do this, too. I have Fresh Baby ice cube trays that have lids (they're sold for making and freezing baby food, thus the name).

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11099 · June 18, 2011 at 2:19 AM

I had a jar with broth explode in my freezer once...I learned since that not only leaving plenty of room for expansion, but also leaving the lid off until it's completely frozen is the way to go.

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1112 · June 18, 2011 at 2:53 AM

This is what worries me. I wonder if there are jars out there with a flaw and even if you left room for expansion, they could explode. I am hoping that is rare. I think the lid off until frozen might be a good plan.

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10919 · June 18, 2011 at 12:57 AM

Yup that's how I freeze my broth. I break it up in to 2 cup or 1 cup jars so I have recipe size amounts. It takes up a lot of space but I have a lot more room in my freezer since we threw out all the frozen corn/peas and eggos. ;-) hehe

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2765 · June 18, 2011 at 3:55 AM

Invest in a pressure canner. Cook at 140 degrees for 45 minutes and your bone broth is safe for years. With no risk of ruining if the power is out. 45 minutes for 7 quarts of NO REFRIGERATION NEEDED FOOD.

You can do the same thing with all of your meats and green veggies. Just put them in the jars raw (according to ball blue book directions...a cheap useful book) and can them...they'll last years without spoiling.

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1219 · June 18, 2011 at 9:18 AM

Are you making the broth first and then pressure canning?

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25 · June 18, 2011 at 4:50 PM

I do the same thing. I just wonder how many of the nutrients are left after canning. I make the broth first and then can.

095ef76482234d3db444b77d7ed01c29
2765 · June 23, 2011 at 3:04 PM

patty, not all of them of course. But unlike our hunter/gatherer ancestors, we do have ways to safely preserve our foods that are appropriate to our way of life... and certainly more nutrients than would be available in a food shortage as our ancestors had to deal with...and I like to be prepared in my home in case of unforeseen circumstances, natural disaster, fuel shortages creating food shortages, etc... In our area there are sometimes power outages that last for days and weeks...I've had to throw out freezers full of food before...so I can mine to preserve it.

095ef76482234d3db444b77d7ed01c29
2765 · June 23, 2011 at 3:01 PM

Michael, yes you can. Or if you just can your meats, they will make your own broth.

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5136 · June 18, 2011 at 2:50 AM

I use Glasslock containers.... these kind of tempered glass containers are freezer safe and I haven't had an issue freezing stock in them.

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358 · June 18, 2011 at 12:04 PM

That's what I use!

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915 · July 18, 2013 at 3:27 PM

Consider silicone, in my opinion it's safer than plastic plus its not under high heat so its pretty safe if you ask me. I do my broth, pour it into silicone cup cake moulds,freeze it & then peel them off & put all the frozen broth cakes into a foil tray to use as required.

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24523 · June 18, 2011 at 4:04 AM

I am scared of exploding jars. So instead I use Pyrex freezer-safe glassware.

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8255 · June 18, 2011 at 6:41 PM

Not sure I trust the Pyrex brand ever since they sold out in '98. It's not the same glass anymore, and has a habit of shattering.

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2825 · June 18, 2011 at 12:59 AM

I just bought a tray of Ball wide-mouth 16 oz jars that has a chart on the side. According to it, 16 oz wide mouth jars are freezer safe but the larger sizes (32 and 64 oz) are not. I'm not sure why...

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1112 · June 18, 2011 at 1:50 AM

Jessica, I just looked at the box tray for my Ball 32 oz. wide mouth jars and sure enough it says on the chart that the 16 oz. jars are freezer safe but the larger ones are not designated with the freezer safe symbol...I may try to find pint size and use quart size for refrigerator storage.

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0 · September 07, 2013 at 12:44 AM

i froze my bone broth immediately after making it but have found white spots on them. are these bacteria colonies? is my bone broth toast or can i just reboil it before using?

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3217 · July 18, 2013 at 11:34 AM

I've broken jars in the past that way, but reading the other comments makes me wonder if they were older (non-freezer safe) jars. I haven't broken one in a few years, and like everyone else, I leave a LOT of head-room!

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0 · July 18, 2013 at 2:56 AM

Hey broth brains,

I'm wondering whether it would be safe to freeze, thaw, then REfreeze and REthaw bone broth?

I'm an anything-meat-related novice.

Thanks!

Katharine

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0 · April 28, 2013 at 5:52 PM
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358 · June 18, 2011 at 1:05 AM

I, by mistake, bought the ones that aren't freezer safe. I never tried freezing my broth in them. Instead, I just use glass containers that I purchased.

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508 · June 18, 2011 at 1:32 PM

I use both the Ball and Kerr wide-mouth pints to freeze broth. Kerr are not labeled freezer safe, but I have not had any of them break. I think the important factor is that the sides of the jar be straight up and down, with no shoulder. I leave the same amount of head room as the fill line on the Ball jars.

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