Big Food Storing Tips: Stocks and Soups
Skim as much fat and froth as possible off stocks and soups while they’re cooking, and cool them down completely and quickly prior to freezing. That way, they will last longer and stay fresher, and you may avoid any bacterial issues.
Let a cooled stock “rest” overnight in the refrigerator; remove fat the next morning. This will make it clear, lower in fat, and fresher tasting. Prepared stocks packaged in a paper carton can be frozen, unopened, in the carton.
Prepared or canned broths and stocks should be frozen in labeled, dated ice cube trays, heavy-duty freezer bags, or airtight plastic containers.
Chicken and most meats should be removed from stocks and soups and refrigerated or frozen separately. Soups that contain sausage or smoked meats can be frozen in their entirety.
Carrots become mealy after an extended time in the freezer. Remove them from soups and stews prior to freezing if you plan to store them for more than 3 months.
Big Food Recipe: Rustic Tomato Soup
