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