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This weekend I made another batch of chicken broth to stock up the freezer. Chicken broth/ bone broth is something I continuously make at least once a month, because we go through it so much.
I do freeze Mason Jars.
How?
- I cool the food down before adding it to the jars. Heating the jars (running under hot water – especially when adding something hot like broth) when the food is still hot keeps the jars from cracking.
- Move jars to the fridge and let the food completely cool down overnight. I use reusable lids. Dry erase label which easily washes off.
- In the morning, move to the freezer!
I also had a another pork tenderloin defrosting so I followed this method again, but alas, I did not cook it as long which made it a little tough (my own fault). I can “fix” it by turning it into a meal like pork enchiladas!
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Do you make your own broth?