I had about 10-12 cups of beautifully seasoned chicken broth left over from making taco meat. I was NOT about to dump it down the drain! I just didn't have enough time to can only 4 or 5 jars though.
What was I to do? Well, I pulled out my jars, lids, rings, funnel, and a cup. Then I proceeded to fill up the jars as I would if I were canning the broth as usual....only this time I put them in the freezer! No heating up the kitchen with the pressure cooker, no boiling lids or sterilizing jars (they should be washed with hot, soapy water though)!
This is one of my shortest posts because it really is that simple. You can do it with any broth or leftover cooking "juices" from meats. Just make sure the jar is free of cracks so it has less chance of bursting in the freezer. Also, I left just over an inch of headspace to allow it to expand. Definitely simple to do. And it's a great excuse to make some broth!
To use: simply place in a shallow pot, heat to simmer, and let it thaw enough to get it out of the jar. With wide-mouth jars it's much easier since they are straight edges, the regular mouth jars will take a little more. If you need it thawed quicker than that, take off the ring and lid and place it in the microwave for a few minutes until it's slushy enough to pour out.
Hope you find this useful!
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