A little chicken and veg stock post water bath. All headed for the freezer for use over the holidays!
A little chicken and veg stock post water bath. All headed for the freezer for use over the holidays!
by Constellation83
5 Comments
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Ambitious__Squirrel
Why is it water bathed and frozen? Why not just freeze?
Grand_Nectarine_1
Be careful water expands when frozen and it is likely to explode… Next time I would just make the recipe and freeze in portions.
marstec
Imo, the water bath processing is an unnecessary step and if you are going to freeze stock in glass jars, repurpose commercial jars that have straight-ish sides (less chance of breaking due to expansion)…this is especially true if you are using new canning lids…save them for actual waterbath or pressure canning of shelf stable foods.
5 Comments
Hi u/Constellation83,
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Why is it water bathed and frozen? Why not just freeze?
Be careful water expands when frozen and it is likely to explode… Next time I would just make the recipe and freeze in portions.
Imo, the water bath processing is an unnecessary step and if you are going to freeze stock in glass jars, repurpose commercial jars that have straight-ish sides (less chance of breaking due to expansion)…this is especially true if you are using new canning lids…save them for actual waterbath or pressure canning of shelf stable foods.
Oh I’m so jealous!