Bought beef short ribs from the bargin bin at the grocery yesterday. I roasted they with carrots celery and onions cut off must of the meat for stew and then cooked the rest for stock. I got three packages of meat for stews and five jars of stock for veggie soup.

aprilejoi said:

I am so disappointed. Last week I made a beautiful chicken broth from the back of one of the meat birds I raised. It was a beautiful broth and i was so pleased with the finished product. I  filled  mason jars 3/4 of the way with the broth and when cooled, I froze them. Today I see all the jars cracked. I hate plastic but thats what I should have used. So disappointed.

That is always so disappointing. did you not realize that Ball makes wide mouth pints that are freezer safe. They also used to make 24 ounce wide mouth jars for that purpose but quarts were never recommended. It only requires about 30 minutes in a pressure canner for quarts of stock.

The wide mouth pints are glass. Start lobbying for a pressure canner for christmas. Twelve quart is a nice size. New canning jars are about 10 dollars a dozen. If the jars don't have any chips they are as good as new but the shape of the quarts won't allow freezing. Regular pints won't withstand freezing either. The Ball case is plainly marked "Can or Freeze" for the tapered pints 12 ounce and 8 ounce jars. I can't recall about the wide mouth half pints and the quarter pints.