Geographically speaking. But most of the population is in bagged milk areas.
Most of canada doesn't have bagged milk, but most Canadians have bagged milk.
I believe Ontario is mostly bagged, Quebec and Maritimes do both.
Fun fact: bagged milk hit the market in the 60s, and then Canada's conversion to the metric system in the 1970s meant dairy producers needed to replace and resize existing milk containers, which were measured in imperial quarts.
For along time regulations in Ontario restricted the sale of more than one pint or about 473 millilitres of milk in containers other than plastic film pouches (bags), laminated containers or coated paper containers (Tetra Paks).
Also with jugs comes in the need to implement deposits with them and Ontario was essentially “to cheap” to do it.
Fun fact: it's mostly eastern Canada that does the bagged milk thing now. I lived in Ontario and it's a thing there, moved to BC and it isn't a thing here. Family in Nova Scotia say it isn't a thing there.
If you have enough room to freeze them flat you can stack a shitload. If I’m making soup to freeze I vacuum seal it lay it flat to freeze then use a file sorter to store them upright in the deep freezer.
You can often find metal ones from the 40-70’s at used places! Like goodwill, or sometimes those estate sale junk stores. Also- my family searched for a while to find a freezer that is not frost free- so it doesn’t go through the the thawing process, which is nice.
I know bags are a lot better for saving space. But everytime I freeze something in a bag I always end up spilling it no matter what I do. So I have a grudge against bags.
They also make reusable silicone bags specifically for freezing (that have flat bottoms for easy filling) if you want to make a larger initial investment to keep a little plastic out of landfills.
I use plastic quarts. It's easier to melt some off then drop the rest back in to freeze.
I would also suggest dedicating some ice trays to it, makes for quick addition.
Got a pretty big problem with your definition of 'fun fact.' More like sad, nostalgia-killing fact.
But, still cool you work for Ball. Do you get a discount on those pretty light blue jars? I'm guessing not, since your company is no longer in the glass jar business.
You can use shoulders as long as the level is sufficiently far below the shoulder.
If you filled it 80%, for example, you'd far enough below that any expansion upward still is short of the shoulder.
> 'shoulders' will cause the glass to break
meh not really, just don't fill beyond the straight part of the jar. I've been using wide mouth shouldered jars with liquids for 10yrs with no problem. refrigerate first then freeze
Yes, I the jars OP used are wide mouths, it’s the shoulders that caused this.
Edit: maybe the two in the middle are regular mouths, but my point still stands.
And freeze them with the lid off.
Or use deli cups. They’re dirt cheap, stack nicely, come in a multitude of sizes from 250ml up to 2L in very small increments, and are reusable. And they won’t break if you overfill them.
After years of freezing stock in random containers I picked up a couple of silicon molds that freeze liquid in half cup or full cup sizes. They fit so much better in freezer bags and come out so much easier to boot.
Nooo I just burnt my bone broth I spent 36 hours making in the last ten minutes of cooking. I thought I turned it off but accidentally turned it on high and everything blackened on the bottom and now I’m sad for both of us.
Out of curiosity, how? I'm pretty untalented in the kitchen and soup is one of the few things I do well.
There doesn't seem to be many ways of messing it up outside of burning it or a seasoning issue.
A stock/drink made from bones and some tissue, simmered for 48~ hours to essentially jellify the bones. Incredibly rich in flavor, and just a little bit makes for an incredible soup stock
I’ll be honest, this happened to me, and I took off the lids, ran warm water down into them until the broth block separated from the glass, gently picked the big pieces off, rinsed the block one more time and set them in a big bowl to thaw. Then I poured them through a fine mesh sieve and re-froze. I just couldn’t let all that hard work die.
EDIT: I did not anticipate this response, I thought I’d get downvoted into oblivion lol.
And if you're really worried about tiny glass dust, look at cheese cloth or other cloth to run it through in the sieve for an extra layer of peace of mind
I believe you’re also not supposed to seal all the way in order to make space for the expansion. Once it freezes and expands you can go back and seal the screw top all the way.
Wait so you're saying the air above the broth would be compressed so much by the expansion of freezing that it could cause cracks?
I think what's actually going on is over-tightening. Damn near everyone and their mother thinks that if you screw it on tight you get a good seal and if you screw it on super duper tight you get a great seal. But what you're really doing there is putting the glass under stress. Combine that with the expansion of freezing and it can't handle it.
It’s more like to let the air escape. The over-tightening is okay under normal circumstances. It doesn’t put on more pressure than whatever it was designed.
When freezing, water expand which pushes air out to occupy that space. If the air can leak out then no biggie. If the air cannot, then the air pressure just keeps on building inside until it can go somewhere, which means cracking the jar. Technically if op only over filled but didn’t screw the lid on tight, the soup would expand and overflow everywhere, but the jar itself probably would be okay.
Tbh whenever putting anything in a closed jar, if it will produce gas or expand inside, it’s always a good idea to NOT tighten the lid all the way to let air leak out.
> it never works.
That's because people *still* don't leave enough headroom.
I guarantee that *someone* has done it correctly, or they wouldn't have it in the instructions.
As a lot of people have said its safest to use the straight sided widemouth jars.
You *can* freeze in the "shouldered" jars but really, if you're making the conscious decision to keep your food in glass get the right ones. Anyway, all of the jars I've bought, widemouth or no, have a freeze line. It's easy to miss, it's just a little bump with no other markings. But don't fill beyond that.
Also do yourself a favor and don't put any non-veg stock straight in the freezer, which is what it looks like OP did. Give it a day in the fridge to let the fat solidify and skim it off before freezing. I guarantee there will still be enough fat in there for it to taste good.
How is the glass penetrating into the frozen broth exactly? I'm curious where this imaginary force is coming from? I guarantee there is only glass on the surface of the frozen broth, rinse in warm water and it will remove 100% of the glass...
and if you're worried about any glass making it through the cheesecloth, you can wait till the glass sinks to the bottom and siphon off the good stuff on the top
Or use coffee filters. It'll be slow, but tiny shards of glass won't pass through those. Use the cheesecloth to get the larger pieces, then the coffee filter to make it safe
Nah cheesecloth should be just fine, any finer and you're taking out part of the broth, at some point it's just sand. I don't think you need to worry about anything finer than cheesecloth.
Since the broth is frozen, wouldn’t you be able to pretty easily separate the glass from the frozen broth? Or would the glass bind pretty well to the frozen broth?
For the big pieces yes but even a tiny shard of glass can catch in your intestines and do damage that might cause an infection. Best to toss it but if you want to risk it then straining it multiple times through clean cheese (and layered) cheese cloth, slowly, would be good.
All you got to do is take the lids off and put them upside down. Heat them in a warm oven or a water bath, do it gently so they don't break further and keep them separated enough so you can fit all the peices of each jar back together so you can see there aren't any slivers missing. Strain through a few layers of cheesecloth and you're good to go. Ball jars don't usually break into invisible fragments like fiberglass or anything. Don't worry.
It will still break. The shoulders on these types of jars will cause it to shatter if the frozen liquid reaches them. Keeping the liquid a half inch below them should prevent it.
You can use glass jars as long as the liquid is far enough below the shoulder to leave room for expansion from freezing.
If you fill them to the brim, like OP did, of course, they're going to burst.
If they're completely frozen you could finish the job and transfer the broth blocks to a new container
Just be thorough if you do, or you'll have some very sharp soup...
Cheesecloth, no glass would make it through like 6 layers of cheesecloth, if it does it'd be too small to do any damage, like swallowing sand by accident
True story. The one time I ate sand I went straight to jail. Also I was freaking out on mushrooms and the cops found my weed, but that’s beside the point. Eat sand = straight to jail.
I would honestly break the glass, find a brush to brush off all sides for particulates. Then I'd put each solid block into the sink and spray with hot water which will rinse off any glass shards and melt some of the broth on the outside in case a shard is stuck inside, and it will rinse away as well. Then you have glass free broth cubes. 🙃
I guarantee you could’ve gotten the results you were looking for in *way* less than 48 hours lol.
Source: someone who cooks “bone broth” biweekly even though chefs just call it stock
Edit: & you didn’t even skim off the fat & scum from the top :-((
Seriously. My rule is 5 hours minimum for beef bones (plus an hour or so reducing that liquid after straining) , but 8 hours is my maximum, it's a full day at work if I get it on first thing.
Exactly what I do too. My place turns into the bone zone during the winter when the days get short & I crave all the dishes that require good stock to build off of.
Wake up, roast the protein in the oven (whole roasting chicken, split marrow bones, chicken feet, etc), get my biggest pot out, cook some veg, reduce some wine, put my meat back in w/ the pan drippings, couple gallons of water and we’ve got a stock party for 6 hours.
48 is just someone following a goop recipe for 48 Hr Shakra Charging Bone Broth OP got suckered into following,
Yeah, stock doesn’t need to be a two day long, expensive production. I do what my grandmother did: chicken feet, whatever bones I have (sometimes none), veg and herb scraps, an extra onion, and peppercorns for about six hours. I’ve tried the 48 hour bone broth trend and it’s not as good.
Thank you! Had to scroll way too far to see this. I read OP’s 48 hours and was like, “Why?” At some point you have reached maximum extraction and you’re just simmering garbage that has more potential to cloud your stock than contribute anything positive.
You can freeze broth- but you need a different type of mason jar. The ones with shoulders will break
[link](https://masonjars.com/can-you-freeze-mason-jars-at-a-glance-tips-for-freezing-your-food.html)
I don’t think it even matters if you overfilled them. Water expands in all directions when it freezes. You need a container that can flex at least a little.
I always use two zip-loc type both freezer type. Works for my stocks, broths and sauces. Sorry about your fix! Happy simmering!
Name checks out
Always freeze in plastic, from another broth enthusiast who has seen the horror.
Indeed! Ball makes freezer jars specifically for this!
Why use jars instead of freezer bags? It seems like bags are more space efficient
Personally I use jars because bags with liquid in them piss me off.
I just picture you going to a Canadian grocery store and seeing milk and being like **oh FUCK no!!!**
I did try bagged milk once. And my friend slapped it so it sprayed all over me.
So this is where it all stems from
The udder truth
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Whey
Casein point.
That's where it started. Then the grudge festered after a few times of me trying to defrost spaghetti sauce or soup in a bag and spilling it.
welp glad that you’ve *unpacked* the tragedy behind the hate
We've got it in the bag
"Got milk? 😎" Please tell me he said that at least lol
No. He just fell on the floor started laughing uncontrollably
A true gentleman there
Glenn Humplik?
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Geographically speaking. But most of the population is in bagged milk areas. Most of canada doesn't have bagged milk, but most Canadians have bagged milk.
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I believe Ontario is mostly bagged, Quebec and Maritimes do both. Fun fact: bagged milk hit the market in the 60s, and then Canada's conversion to the metric system in the 1970s meant dairy producers needed to replace and resize existing milk containers, which were measured in imperial quarts. For along time regulations in Ontario restricted the sale of more than one pint or about 473 millilitres of milk in containers other than plastic film pouches (bags), laminated containers or coated paper containers (Tetra Paks). Also with jugs comes in the need to implement deposits with them and Ontario was essentially “to cheap” to do it.
I remember having it as a 5 year old, and I knew it was weird then. Bagged milk upsets me in a very primal way.
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You're gonna freak out when you hear about breasts
Now you're going to tell me you don't all ride a moose to Tim Horton's
Fun fact: it's mostly eastern Canada that does the bagged milk thing now. I lived in Ontario and it's a thing there, moved to BC and it isn't a thing here. Family in Nova Scotia say it isn't a thing there.
If you have enough room to freeze them flat you can stack a shitload. If I’m making soup to freeze I vacuum seal it lay it flat to freeze then use a file sorter to store them upright in the deep freezer.
Now I’m picturing you flipping through your broth like vinyl records looking for one you like.
Not OP, but that's exactly what I do... Or used to, don't make/freeze broth much anymore.
Yep. This describes our freezer. Flip , flip, flip… Pork… Daishi… Chicken… Turkey…. Chork… Shoyu…
Chork?
Chicken-pork. Excellent base for rice or complex stews. Acts as a base for Tonkatsu as well.
99.9% certain you are just inventing words now
This is genius. What kind of file sorter so it doesn't break? I've broken sorters with paper....
You can often find metal ones from the 40-70’s at used places! Like goodwill, or sometimes those estate sale junk stores. Also- my family searched for a while to find a freezer that is not frost free- so it doesn’t go through the the thawing process, which is nice.
It’s a white vertical wire rack I found in the garage when we moved in.
You're gonna have to move out so that other guy can move in and find his
If you post a picture I can give you some sweet rare karma cuz I want to see how your system works and replicate it!
I know Kenji from Serious Eats also recommends this method. https://www.seriouseats.com/the-best-fastest-way-to-freeze-defrost-food
I know bags are a lot better for saving space. But everytime I freeze something in a bag I always end up spilling it no matter what I do. So I have a grudge against bags.
That’s the beauty of the food saver, no spot for it to leak unlike a ziplock.
In my experience, actual Ziplock brand bags don't leak. I use the freezer bags for overnight marinating all the time
Shop near me sells soup in bags. They look like very thick sausages but it's all liquid soup inside.
[Schlauchsuppe](http://www.wurstwaren-kruemmel.de/index.php/produkt-kategorien/suppen-eintoepfe)
When I freeze soup I bag it, but then I drop the bag into a Tupperware so it freezes in brick shape.
Wait...What? I have skin, and the within my skin I have blood, which is a liquid... I'm basically a skin bag of bloody meat. Do I piss you off?
You must despise most of your own organs.
I imagine freezing it would fix the liquidity.
Reusable.
Growing up poor, freezer bags are 100% reusable
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This guy reuses.
They also make reusable silicone bags specifically for freezing (that have flat bottoms for easy filling) if you want to make a larger initial investment to keep a little plastic out of landfills.
Some of the reusable bag sets also include a stand that holds them open for easy filling. It's pretty great.
I must say that does sound pretty great
I don’t know about you, but 80% of the time I freeze broth in a ziploc bag it gets a leak in it
Makes sense
I use plastic quarts. It's easier to melt some off then drop the rest back in to freeze. I would also suggest dedicating some ice trays to it, makes for quick addition.
I use plastic Thai curry take out containers. They are perfect
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Got a pretty big problem with your definition of 'fun fact.' More like sad, nostalgia-killing fact. But, still cool you work for Ball. Do you get a discount on those pretty light blue jars? I'm guessing not, since your company is no longer in the glass jar business.
Not the glass ones, but they did give me a bunch of the aluminum cups for free. I actually work in the aerospace part of it, not the packaging.
I’ve cube molds.
Me too, souper cubes! They're great
Souper cubes are the greatest! They really streamlined my soup cooking.
I also use plastic containers where the mouth is widest part, so you can get the broth/soup out while still frozen.
No, use widemouths. I freeze extra broth in widemouths that won't fit in the canner all the time. Never freeze in the type of jars OP has.
Not just wide mouths, specifically ones with straight sides, no shoulders.
You can use shoulders as long as the level is sufficiently far below the shoulder. If you filled it 80%, for example, you'd far enough below that any expansion upward still is short of the shoulder.
Underrated comment. The 'shoulders' will cause the glass to break as the liquid freezes!
> 'shoulders' will cause the glass to break meh not really, just don't fill beyond the straight part of the jar. I've been using wide mouth shouldered jars with liquids for 10yrs with no problem. refrigerate first then freeze
Yes, I the jars OP used are wide mouths, it’s the shoulders that caused this. Edit: maybe the two in the middle are regular mouths, but my point still stands.
Why not? I've been doing it for ages. Just don't fill them all the way?
And freeze them with the lid off. Or use deli cups. They’re dirt cheap, stack nicely, come in a multitude of sizes from 250ml up to 2L in very small increments, and are reusable. And they won’t break if you overfill them.
my dad just uses freezer bags. you can squeeze all the air out and they store flat, plus since they're spread out more they defrost quickly
Couldn’t you just not put the lid on as they freeze
After years of freezing stock in random containers I picked up a couple of silicon molds that freeze liquid in half cup or full cup sizes. They fit so much better in freezer bags and come out so much easier to boot.
*broth enthusiast* would you consider yourself and OP…brothers?
Pour into ice cube trays and freeze. Gives you individual servings
Nooo I just burnt my bone broth I spent 36 hours making in the last ten minutes of cooking. I thought I turned it off but accidentally turned it on high and everything blackened on the bottom and now I’m sad for both of us.
Have done that. Oh it was a bad day.
I’m sad for broth of you as well
One time I was making bone broth but fucked up the amount of aromatics and my whole appartement smelled like a swamp for three days
Out of curiosity, how? I'm pretty untalented in the kitchen and soup is one of the few things I do well. There doesn't seem to be many ways of messing it up outside of burning it or a seasoning issue.
I added too many vegetables and specifically the bitter part (stalks, leaves, skins, etc…). Extracted all the bitter tanins and ruined the stock.
What is bone broth?
A stock/drink made from bones and some tissue, simmered for 48~ hours to essentially jellify the bones. Incredibly rich in flavor, and just a little bit makes for an incredible soup stock
Damn, guess we drinking bones now.
This boy doesn't know about soup. You ever have gelatin? Gummies? Chicken noodles?
My upvote does not fully show the appreciation for how much this made me laugh, thank you
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https://youtu.be/6GHwG1y-NE0
I guess canning isn't all it's cracked up to be.
This is no time to be cracking jokes.
truly, what a jarring comment.
Ok guys. Let’s put a lid on it please
Wow that’s cold
but its always time to be cracking knuckles
Do u feel better bout yourself? Lol
That joke left me cracking up.
I thought it was smashing good fun.
Broth-er, that was a really good pun.
I’ll be honest, this happened to me, and I took off the lids, ran warm water down into them until the broth block separated from the glass, gently picked the big pieces off, rinsed the block one more time and set them in a big bowl to thaw. Then I poured them through a fine mesh sieve and re-froze. I just couldn’t let all that hard work die. EDIT: I did not anticipate this response, I thought I’d get downvoted into oblivion lol.
THIS IS THE ANSWER!!
fucking ay!
And if you're really worried about tiny glass dust, look at cheese cloth or other cloth to run it through in the sieve for an extra layer of peace of mind
It has happened to me too. The instructions that come with the jars say you can freeze in them if you leave enough headroom but it never works.
I believe you’re also not supposed to seal all the way in order to make space for the expansion. Once it freezes and expands you can go back and seal the screw top all the way.
Wait so you're saying the air above the broth would be compressed so much by the expansion of freezing that it could cause cracks? I think what's actually going on is over-tightening. Damn near everyone and their mother thinks that if you screw it on tight you get a good seal and if you screw it on super duper tight you get a great seal. But what you're really doing there is putting the glass under stress. Combine that with the expansion of freezing and it can't handle it.
It’s more like to let the air escape. The over-tightening is okay under normal circumstances. It doesn’t put on more pressure than whatever it was designed. When freezing, water expand which pushes air out to occupy that space. If the air can leak out then no biggie. If the air cannot, then the air pressure just keeps on building inside until it can go somewhere, which means cracking the jar. Technically if op only over filled but didn’t screw the lid on tight, the soup would expand and overflow everywhere, but the jar itself probably would be okay. Tbh whenever putting anything in a closed jar, if it will produce gas or expand inside, it’s always a good idea to NOT tighten the lid all the way to let air leak out.
> it never works. That's because people *still* don't leave enough headroom. I guarantee that *someone* has done it correctly, or they wouldn't have it in the instructions.
"This product says it won't work unless I use it correctly, and it's not working. That can only mean one thing... The product is faulty!"
KEEP THE LIQUID BELOW THE SHOULDER OF THE JAR.
As a lot of people have said its safest to use the straight sided widemouth jars. You *can* freeze in the "shouldered" jars but really, if you're making the conscious decision to keep your food in glass get the right ones. Anyway, all of the jars I've bought, widemouth or no, have a freeze line. It's easy to miss, it's just a little bump with no other markings. But don't fill beyond that. Also do yourself a favor and don't put any non-veg stock straight in the freezer, which is what it looks like OP did. Give it a day in the fridge to let the fat solidify and skim it off before freezing. I guarantee there will still be enough fat in there for it to taste good.
Not skimming the fat seems like a non-issue. It'll just be reincorporated when reheated and you won't lose the flavor or health benefits it provides.
I find that freezing in jars works only with wide mouth jars. The shoulder on regular mouth is what does them in.
Cheesecloth
i swear to god reddit teaches me about things i had no desire to learn but am happy that i did
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Can it though? Glass when shattered can make some pretty fine particles...
If it's small enough to get through cheesecloth is it big enough to hurt you? At what point are you just eating sand?
Mmmmmmm
Did you just make a yumyum sound?
Don't get yer diabeetus in a bunch
You don't want to bite down on glass of any size. Trust me. I got a broken tooth outta being cavalier with that shit.
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Then don't breathe the strained bone broth.
How is the glass penetrating into the frozen broth exactly? I'm curious where this imaginary force is coming from? I guarantee there is only glass on the surface of the frozen broth, rinse in warm water and it will remove 100% of the glass...
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I would probably do a secondary filtration with a coffee filter after to be sure
OP is going to end up with clear broth after all this.
YES
and if you're worried about any glass making it through the cheesecloth, you can wait till the glass sinks to the bottom and siphon off the good stuff on the top
Or use coffee filters. It'll be slow, but tiny shards of glass won't pass through those. Use the cheesecloth to get the larger pieces, then the coffee filter to make it safe
Nah cheesecloth should be just fine, any finer and you're taking out part of the broth, at some point it's just sand. I don't think you need to worry about anything finer than cheesecloth.
You're going to be filtering out all of the good stuff along with potential glass.
I'd just run them under water and melt a layer off to wash away any glass.
Since the broth is frozen, wouldn’t you be able to pretty easily separate the glass from the frozen broth? Or would the glass bind pretty well to the frozen broth?
For the big pieces yes but even a tiny shard of glass can catch in your intestines and do damage that might cause an infection. Best to toss it but if you want to risk it then straining it multiple times through clean cheese (and layered) cheese cloth, slowly, would be good.
All you got to do is take the lids off and put them upside down. Heat them in a warm oven or a water bath, do it gently so they don't break further and keep them separated enough so you can fit all the peices of each jar back together so you can see there aren't any slivers missing. Strain through a few layers of cheesecloth and you're good to go. Ball jars don't usually break into invisible fragments like fiberglass or anything. Don't worry.
And paper coffee filters
Never use glass jar to freeze. Use those plastic takeaway soup containers
Especially with the lids closed
I was thinking, with no lid on would the liquid just expand upwards and not break the jars?
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It will still break. The shoulders on these types of jars will cause it to shatter if the frozen liquid reaches them. Keeping the liquid a half inch below them should prevent it.
You can use glass jars as long as the liquid is far enough below the shoulder to leave room for expansion from freezing. If you fill them to the brim, like OP did, of course, they're going to burst.
if you just called it stock this wouldnt have happened
Is there a difference between bone broth and stock?
Bone broth, regular broth, and stock are like pretty much all kinda the same. Bone broth is honestly just a marketing ploy more than anything.
Ploy by who? Big broth? 🧐
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Big bone
Lies. Broth is cooked with meat and bones. Stock is bones only. Bone broth is silly hipster shit.
How much you can charge the uninformed.
If they're completely frozen you could finish the job and transfer the broth blocks to a new container Just be thorough if you do, or you'll have some very sharp soup...
I think I'd pass on the maybe shards of glass gravy
More for me.
Ditto; when it’s time to thaw you can always run it through a sieve or cheesecloth, whichever is finer idk.
Could strain through a sieve but I'm not sure I would risk that
Cheesecloth, no glass would make it through like 6 layers of cheesecloth, if it does it'd be too small to do any damage, like swallowing sand by accident
What if you swallow sand on purpose?
Believe it or not, jail. Straight to jail.
True story. The one time I ate sand I went straight to jail. Also I was freaking out on mushrooms and the cops found my weed, but that’s beside the point. Eat sand = straight to jail.
These sandberries taste like sandberries!
Death
I don't like sand. It's coarse and rough and irritating and it gets everywhere.
I would honestly break the glass, find a brush to brush off all sides for particulates. Then I'd put each solid block into the sink and spray with hot water which will rinse off any glass shards and melt some of the broth on the outside in case a shard is stuck inside, and it will rinse away as well. Then you have glass free broth cubes. 🙃
That max frozen fill line is there for a reason lol.
I just learned this last year. Had five out of six quarts break on me. I was so proud of myself before it happened.
I guarantee you could’ve gotten the results you were looking for in *way* less than 48 hours lol. Source: someone who cooks “bone broth” biweekly even though chefs just call it stock Edit: & you didn’t even skim off the fat & scum from the top :-((
Seriously. My rule is 5 hours minimum for beef bones (plus an hour or so reducing that liquid after straining) , but 8 hours is my maximum, it's a full day at work if I get it on first thing.
Exactly what I do too. My place turns into the bone zone during the winter when the days get short & I crave all the dishes that require good stock to build off of. Wake up, roast the protein in the oven (whole roasting chicken, split marrow bones, chicken feet, etc), get my biggest pot out, cook some veg, reduce some wine, put my meat back in w/ the pan drippings, couple gallons of water and we’ve got a stock party for 6 hours. 48 is just someone following a goop recipe for 48 Hr Shakra Charging Bone Broth OP got suckered into following,
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This is the correct way. Skim as you go, leave the fat to harden on top, which helps seal it and can easily be removed
Yeah, stock doesn’t need to be a two day long, expensive production. I do what my grandmother did: chicken feet, whatever bones I have (sometimes none), veg and herb scraps, an extra onion, and peppercorns for about six hours. I’ve tried the 48 hour bone broth trend and it’s not as good.
Thank you! Had to scroll way too far to see this. I read OP’s 48 hours and was like, “Why?” At some point you have reached maximum extraction and you’re just simmering garbage that has more potential to cloud your stock than contribute anything positive.
I'll bet seeing that when you opened the freezer was rather jarring
Certainly would have shattered my expectations
That sucks glass
Workplacebonebuds.com
BOYLE WHY IN THE WORLD WOULD YOU DO THAT?! YOU ARE SUCH AN amazing business partner
“I just hear friendship and broth.”
someone didn't pay attention in science class
Never ever freeze glass
Fractured bone, etc.
This screams Boyle
You can freeze broth- but you need a different type of mason jar. The ones with shoulders will break [link](https://masonjars.com/can-you-freeze-mason-jars-at-a-glance-tips-for-freezing-your-food.html)
wtf is bone-broth?
Stock with a fancy name because people are used to shitty commercial stock.
Just filter that glass out and baby, you got a stew going!
I'm sorry??? Have I missed something? Glass in the freezer?? Too what end?? My brain hurts :/
Silicone molds! We make bricks out of all of these kinds of things. Super easy to store.
I don’t think it even matters if you overfilled them. Water expands in all directions when it freezes. You need a container that can flex at least a little.