Storing Stock

Until recently, I always seemed to be short of plastic storage containers because most of them were in the freezer storing frozen vegetable, beef and chicken stock. Now, I divide the stock into 2- to 3-cup containers and note how much each container holds. I freeze the stock, then transfer the frozen stock “blocks” into labeled plastic freezer bags. (Gallon-size freezer bags hold 8 to 10 cups of similar size and shape blocks.) When I have a recipe that calls for stock, I just take out what I need and reseal the bag. This way, I’ve been able to save space in the freezer and reclaim all my storage containers. —Angela Dahrling, Smyrna, Georgia

Advertise with us
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT