Freezing Stock

August 30, 2010

Some recipes require just a little stock, and the leftovers from a whole can won't keep forever in the refrigerator. Freezing unused stock or a homemade batch in 1-cup muffin tins makes it easy to store in small amounts.

Use a 1 cup measure to ensure accurate measuring. Fill tins with stock and freeze, covered.

Once they are completely frozen, pop portions out of tin; store them in resealable plastic bags labeled with the date (frozen stock keeps for about two months).

If you need smaller amounts you can also choose to free stock by Tablespoonfuls in an ice cube tray.

*photo from marthastewart.com

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About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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