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Old 03-09-2007, 01:02 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, 01:48 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.
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Old 03-09-2007, 01:50 PM   #13
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Quote:
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.

Ncvage
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Old 03-09-2007, 02:02 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, 07:35 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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