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Old 03-09-2007, 12:02 PM   #11
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I use solid plastic pint & quart-size containers for large amounts, but also use ice cube trays which are then stored in plastic bags. Each cube equals approximately 1/8 cup, so it's really easy to pop a couple out for recipes asking for just a little broth.

I use the ice cube tray method for leftover canned/cartoned broth as well.

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Old 03-09-2007, 12:48 PM   #12
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I freeze small amounts of stocks/broths in 1/4 cup containers rather than ice cube trays and then pop them out into plastic bags.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-09-2007, 12:50 PM   #13
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Originally Posted by camper226
I made a pot of broth. I want to freeze in in quantities of cups/cans. What is the best way to store this? Do I put it into plastic containers or plastic bags?

Any suggestions would be appreciated.

One alternative if you don't want to freeze it would be to do what i do an can the chicken broth. It will require a pressure canner though.

If you can't take the heat, then get out of the kitchen!!!
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Old 03-09-2007, 01:02 PM   #14
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I measure my stock in 1 and 2 cup amount and do the flat freezer bag stacking. I freeze chopped basil in ice cube trays, but have never done stock. I think I'll give it a try.
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Old 03-10-2007, 06:35 AM   #15
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I know that many do freeze in ice cube trays--or even small amounts like Andy, but personally, I don't have a use for that amount. When I use stock, it is usually in at least 2C amounts so the ZipLocs are good. The other thing I do is to concentrate the broth and label it as such. Then it takes up less room in the freezer (a real need for me) and I can add water back when I use it.

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