Can I freeze stock and can later?
I have a lot of frozen stock and need to free up freezer space. Can I thaw and then can this stock in a pressure cooker?
Best Answer
If it was frozen immediately or quickly after coming off the heat, then it's not much different from "fresh" stock. Food keeps indefinitely in the freezer, safety-wise, and the quality isn't going to be impacted very much because it's mostly water to begin with.
Just don't can any meat products that have been exposed to room temperatures for more than 2 hours, and follow the same safe canning practices (i.e. pressure-canning) that you would for any low-acid product.
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If using upright freezer containers, be sure to leave 1 inch of headspace since the stock will expand as it freezes. Stocks will keep in the freezer for four months. They are still safe to eat after that but may develop an "off" taste.Can you freeze and reuse stock?
Michele Kepinsk says, \u201cI always freeze stock and soup and use wide mouth mason jars. I have various sizes that I use and it works really well for me and I like the fact they are reusable and are environmentally friendly, no BPA issues, and keep the cost down over time.Can you freeze chicken stock more than once?
Most sources say you can freeze stock up to three months. It's not that the stock will go bad after that, but it will start to deteriorate in taste the longer it is kept.Can you freeze chicken broth in canning jars?
How do you store chicken stock for using later? Just strain your chicken stock into glass canning jars and freeze the jars. Yep, you read that right. Freeze chicken stock in glass jars!How do you freeze stock and store?
Line a freezerproof plastic container with a freezer bag and pour cold stock into bag. Cover tightly and freeze. Once stock is frozen, remove bag from container to make it easier to store. Freeze for up to 3 months.Bag and Freeze| Part 3| How to Freeze and Defrost Stock and Soup
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Answer 2
The Food and Safety Inspection Service division of the USDA has this to say about refreezing foods:
Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
I would apply the same rule of thumb to canning previously-frozen stocks, as the purpose of canning is largely the same as freezing--to preserve food for long periods of time. The only difference is that freezing attempts to halt biological growth by suspending water molecules in a solid state, which prevents most biological life from reproducing. Canning attempts to halt biological growth by removing/limiting the amount of oxygen available.
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