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?
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.
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
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.
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.
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...
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.
Is skin on meat for broth ok? 5 Answers