Friday, November 30, 2007

Freezing Vegetable Broth

Last blog, I wrote I would stop using the glass Ball/Mason Jars for freezing soups/broth and revert back to plastic or pyrex. Some advice from a recent Martha Stewart Living magazine came in handy...freeze broth in one-cup muffin tins (like ice cubes). Then you can pop them out and store them in a ziplock freezer bag until you're ready to use them. Just take out as many "ice cubes" as cups of broth called for in the recipe and you're done. It worked wonderfully. I just had to be very careful putting the filled muffin tins in the freezer, and I used my thumb to firmly press on the back of the muffin tin in the middle of the cup to remove the "ice cubes" of broth. They gently popped out and it worked very well. A little more work up front, but it was very easy to just pop two "cups" of vegetable broth out of the freezer to boil my cabbage.

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