Storing large batches of stock.

Discussion in 'Food & Cooking' started by nathan kreider, Feb 23, 2013.

  1. nathan kreider

    nathan kreider

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    Hey guys, my girlfriend, my son and I are currently looking to get our own house. And I want to be able to make up large batches of stock, because I love cooking casseroles and the like.

    What is the best ways of storing stock for large periods of time? Would it be best to just freeze it in an ice cube tray? Or make it with bones (as for a jelly-like finish) and just store it air-tight in the fridge?

    Also what would be the longest I could keep stock like this?

    EDIT: I am looking to make batches as like, 5 litres at a time.
     
    Last edited: Feb 23, 2013
  2. ed buchanan

    ed buchanan

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    freeze in 4 gallon white plastic buckets like thee ones mayo an pickles come in. 6 monthes in good working freezer
     
    Last edited: Feb 23, 2013
  3. nathan kreider

    nathan kreider

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    sweet. :D thank you! I can't wait to start.
     
  4. flipflopgirl

    flipflopgirl

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    Young Nathan is making this stock up for home use.

    I freeze pre made stocks then pop into freezer bags (date and content with a sharpie marker) for long term storage.

    Just for identification purpose the chicken is muffin size and beef is cupcake size.

    My very prolific Meyer lemon tree has its fruits juiced and those I do in ice cube trays as most uses don't need more than that amt (home use).

    mimi
     
  5. nathan kreider

    nathan kreider

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    Well I do plan on making batches of like, 5 liters roughly? I have an 11 liter pot right now, but I feel as though I will need a bigger pot, but if I make less, then I make less. And I do plan on freezing them in 1 liter portions, so I know how much I will need to get out at a time.
     
  6. kuan

    kuan Moderator Staff Member

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    Just fill the pot 7/8th of the way with stuff and then top with water.  That's how much you'll get.

    When you freeze it the aromatics tend to go away, at least that's my experience.  So when you use it you might want to add more aromatics.
     
    Last edited: Feb 23, 2013
  7. laurenlulu

    laurenlulu

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    I freeze stock in the qt Chinese containers so that I can thaw one or two at a time when needed. Works perfectly for me. Just leave a little head for expansion :)
     
  8. nathan kreider

    nathan kreider

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    Thanks for replies guys. Been a lot of help!
     
  9. scubadoo97

    scubadoo97

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    Great if you will use 4 gallons at a time like in a restaurant.

    For the home user it may make more sense to make a big batch then when cooled portion in zip bags for the freezer. I portion 2-3 cups per bag, label and date

    Also consider reducing the stock to make it more concentrated. Will take up less freezer space and you can add back water when reheating if desired
     
  10. nathan kreider

    nathan kreider

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    So just reduce it by half, and remove all aromatics etc, then continue to reduce by another half? So 10 litres will end in 2.5?
     
  11. jimbo68

    jimbo68

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    What works for me is reducing the stock to the point that a couple of gallons will fit into two ice cube or muffin tins, then store in freezer bags. 
     
     
  12. maryb

    maryb

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    If I don't pressure can the stock I put it in the same canning jar, label and freeze, just leave more head space for expansion
     
  13. flipflopgirl

    flipflopgirl

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    Yes, reduce.
    I have 2 fridge freezer combos and an upright freezer and still have trouble fitting everything in.

    mimi
     
  14. thatchairlady

    thatchairlady

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    In a perfect world (where freezer isn't an avalanche waitiing to happen), I'd use 1 quart freezer bags and freeze FLAT... then stack.  Will thaw from rock solid in less than half an hour in luke-warm water.  Since freezer space always seems to be nonexistent, I PRESSURE can in Mason jars.

    I very RARELY toss any bones (especially chicken) without making some stock.  Roasted a smallish chicken last weekend, tossed carcass into big pot, added carrots/celery/onions, topped off with water and just let it simmer away.  Might only end up with a quart or 2, but pretty much FREE and very little work.

    I'll do a big VAT-O stock a few times a year... usually beef and chicken.  Definitely a COLD weather activity... usually during winter hibernation when bored or looking for an excuse to avoid housework!!  Last time was when I found some great deals at the supermarket.  One market SERIOUSLY marks down meat/poultry when it's 2-3 days BEFORE sell-by date... from $2 off to half price.  Used 4 Cornish hens... seem to remember them not costing much more than $5 for all 4?!?  Got at least 15 pints of stock.  CH not a favorite... also ended up with a lot of meat that cat loved.  Beef came from load-o bones and some big hunk roast.

    Next time will try to be patient and cook WAY down... at least reduce by half.  Will NOT add salt till very end.
     
  15. ed buchanan

    ed buchanan

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    This is called a version of glace d vian or a demi glace.
     
  16. nathan kreider

    nathan kreider

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    Hey guys, sorry to revive this thread, but I was wondering if I could get your feedback on this stock recipe.

    3kg Beef Bones

    4 Carrots, Roughly, But Evenly Chopped
    4 stalks Celery, Roughly, But Evenly Chopped
    4 White Onions, Roughly, But Evenly Chopped
    6 Bay Leaves
    15 Peppercorns, Whole
    Water to fill pot (10 liters), and extra to deglaze

    Also, how would I store stock if I pressure can my stock? And how long would I be able to store it for?
     
    Last edited: Mar 5, 2013
  17. kuan

    kuan Moderator Staff Member

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  18. thecytochromec

    thecytochromec

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    I use quart size mason jars to freeze. Last batch I made yielded 6 L with 1-2 gallon size ziplock of veg trimmings and 3 chicken carcasses.
     
  19. nathan kreider

    nathan kreider

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    Kuan, he hasn't been around in 3 years...

    And wouldn't I be able to keep them in the cupboard? since they are pressured?

    I don't plan on keeping them for great lengths of time, either. I love making casseroles a lot, easy dinner, and my son loves them.

    What about the recipe, though? Would that be okay for home use?
     
  20. maryb

    maryb

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    Pressure canned is good for years as long as the seal doesn't break. Loses flavor after a year but is still edible