Freeze your homemade vegetable stock to use later in soups, stews or any other dish that needs a little extra flavor. Preserve the flavor of your stock by freezing a concentrated version. Later, you can reconstitute the frozen mixture by just adding a little water. When you are ready to add your stock to your recipes, you can remove only as much as you need from the freezer and toss it directly in your recipe.
Step 1
Boil your vegetable stock after you've finished preparing it, until it's reduced by half.
Step 2
Allow the stock to cool completely.
Step 3
Pour the stock, using a funnel if necessary, into ice cube trays.
Step 4
Place the ice cube trays in the freezer.
Step 5
Pop out the cubes of vegetable stock after they're completely frozen.
Step 6
Place the cubes into a resealable freezer bag.
Step 7
Label the bag with the contents and date.
Step 8
Place the bag in the freezer.
Tips and Warnings
- When you need to use a cube, add a little boiling water to it to dissolve it. Make a double batch of stock for freezing since you have to reduce it down. Vegetable stock should last for about three months in the freezer.
Things You'll Need
- Funnel
- Ice cube trays
- Resealable freezer bags
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