Re: Broth -- freezing & storing

[Guest guest]

I recommend freezing broth in ice trays, then storing the cubes in ziplock bags.

They melt fast and you can just use a cube or two for a sauce, etc. without

having to defrost a lot.

----- Original Message -----

From: biophile410

Sent: Monday, June 24, 2002 2:00 PM

Subject: Broth -- freezing & storing

>Be careful, however, if

>you store glass bottles in the freezer, because the glass will become

>fragile.

That was from the recent post about storing oils (from the Spectrum

website)... but it

made me think about broth storage. I freeze broth in those rubbermaid

containers that

are sold ubiquitously in drugstores. Probably not a good idea. I was

planning to switch

to glass jars when I came across the above. Ideas for containers to use when

freezing

broth?

Thanks,

Daphne

[Guest guest]

I would never freeze a quantitiy of liquid in a glass container unless it

was only half full and tiped on its side to allow for expansion of the

liquid when it freezes. I normally use plastic containers, and only use

glass for small quantities of liquid, such as leftover fresh squeezed lemon

juice.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " biophile410 " <biophile410@...>

< >

Sent: Monday, June 24, 2002 2:00 PM

Subject: Broth -- freezing & storing

> >Be careful, however, if

> >you store glass bottles in the freezer, because the glass will become

> >fragile.

>

> That was from the recent post about storing oils (from the Spectrum

website)... but it

> made me think about broth storage. I freeze broth in those rubbermaid

containers that

> are sold ubiquitously in drugstores. Probably not a good idea. I was

planning to switch

> to glass jars when I came across the above. Ideas for containers to use

when freezing

> broth?

>

> Thanks,

> Daphne

>

>

>

>

[Guest guest]

> >Be careful, however, if

> >you store glass bottles in the freezer, because the glass will become

> >fragile.

>

>>>>I would never freeze a quantitiy of liquid in a glass container unless

it

was only half full and tiped on its side to allow for expansion of the

liquid when it freezes. I normally use plastic containers, and only use

glass for small quantities of liquid, such as leftover fresh squeezed lemon

juice.

*****i must be doing everything wrong eating white salt, mixing oil and

garlic and now freezing all my broth in glass containers! <g> i *always*

freeze in glass containers - pyrex to be exact. i fill it close to the top,

but do leave some room, and stack the containers one on top of the other (no

tilting). i've been storing my broth this way for about 6-7 months. i've had

no problems to report

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

In a message dated 6/25/02 12:41:28 PM Central Daylight Time,

heidis@... writes:

> At 06:54 AM 6/25/2002 -0400, you wrote:

> >*****i must be doing everything wrong eating white salt, mixing oil and

> >garlic and now freezing all my broth in glass containers! <g> i *always*

> >freeze in glass containers - pyrex to be exact. i fill it close to the

> top,

> >but do leave some room, and stack the containers one on top of the other

> (no

> >tilting). i've been storing my broth this way for about 6-7 months. i've

> had

> >no problems to report

>

> I freeze in glass sometimes -- Pyrex is fine to freeze, esp. the ones

> with a rubber top.

>

> The original

> quote mentioned mason jars -- and I would NOT freeze in them.

> Pyrex is designed to take a lot of temperature variation, most

> glass isn't.

>

>

>

> Heidi

Newer Mason or canning jars are OK for freezing.

Belinda

[Guest guest]

At 06:54 AM 6/25/2002 -0400, you wrote:

>*****i must be doing everything wrong eating white salt, mixing oil and

>garlic and now freezing all my broth in glass containers! <g> i *always*

>freeze in glass containers - pyrex to be exact. i fill it close to the top,

>but do leave some room, and stack the containers one on top of the other (no

>tilting). i've been storing my broth this way for about 6-7 months. i've had

>no problems to report

I freeze in glass sometimes -- Pyrex is fine to freeze, esp. the ones

with a rubber top.

The original

quote mentioned mason jars -- and I would NOT freeze in them.

Pyrex is designed to take a lot of temperature variation, most

glass isn't.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

> *****i must be doing everything wrong eating white salt, mixing oil and

> garlic and now freezing all my broth in glass containers! <g> i *always*

> freeze in glass containers - pyrex to be exact. i fill it close to the

top,

> but do leave some room, and stack the containers one on top of the other

(no

> tilting). i've been storing my broth this way for about 6-7 months. i've

had

> no problems to report

>

That's interesting. Water does expand when it freezes, so they must be

strong bottles. Cracked birdbaths when cold weather hits are an example of

that. I've had it happen.

Peace,

Kris , gardening in northwest Ohio

[Guest guest]

>>>Newer Mason or canning jars are OK for freezing.<<<

Just be sure you are using wide mouth ones, although I suppose if you

were sure to leave even more space you might be o.k. with regular mouth

ones (or that's where someone's method of turning the jar on its side

while freezing and only filling halfway might come in handy).

Bonnie in NC (who uses any kind of glass jar for freezing flour, but

sticks with wide mouth canning jars for liquids--I don't always use

glass, though)

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[Guest guest]

>

> Bonnie in NC (who uses any kind of glass jar for freezing flour,

Is it better to store flour in the freezer? I store mine in the

fridge. What things are best stored in the freezer?

Peace and Love of Christ be with you,

Robin