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Chicken Stock - to freeze or can?
July 5, 2012
4:50 pm
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MandyD
Staunton, Virginia
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I’m simmering a huge pot of chicken stock on the stove today from the odds and ends of chickens butchered last week.  Right now I’m debating over whether to can or freeze the stock.  Canning is always so convenient when I need a jar right away but freezing is so easy. 

If I can the stock – does it lose any nutritional value as opposed to freezing it?  Which way is healthier?

I’ve searched the internet to no avail….any advice or suggestions would be very appreciated!chicken

July 5, 2012
5:01 pm
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Ross
Bel Air Maryland
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My vote is for canning. No loss in nutrition, very convenient, frees up space in the freezer, easy to gift. I can’t think of any good reasons to freeze it. I even put some up in half pints for small batches of gravy.

July 5, 2012
5:25 pm
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CD
California
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When I first started making my own chicken stock I froze it.  I was still fairly new to canning & the process of canning it still intimidated me.  Now that I’m far more comfortable with canning, I think canning is the way to go.  Freezing stock is much faster, but it takes up a ton of room in the freezer.  We have very limited freezer space, so I try & save it for things that must be frozen.

July 5, 2012
8:46 pm
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Miss Judy
West Central MO
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Ask the people who have been without power for almost a week which they would rather have…frozen or canned. When there’s a power outage canned is always better. 

Besides that if it’s frozen you have to wait for the stock to thaw (usually by heating) when you need to use it.

I say can it. yes

July 5, 2012
8:58 pm
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Ross
Bel Air Maryland
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I stated elsewhere that during a prolonged power outage I canned the entire content of my freezer. Once done it requires no more power to keep it preserved.

July 5, 2012
10:17 pm
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MandyD
Staunton, Virginia
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Ok – Canning it is!  Thank you for all the helpful advice. 

 

One more thing.  Last year the stock turned out nice and thick (thanks to the chicken feet added to the mix.)  I froze half of it which retained its thick consistency when it was thawed but the half that was canned became thin and watery again.  Is that normal?   Or did I screw up somehow?  We’re still using what I canned and it’s very good, just thin. 

 

Thanks so much!

MandyD

July 5, 2012
11:34 pm
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Ross
Bel Air Maryland
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Try chilling the canned stock. Even Jello is thin and watery before it is chilled.

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