Freezing & Thawing Bone Broth

Hello fellow Bone Broth Enthusiasts !!

In this short and simple post, I will be sharing my best tips for both FREEZING & THAWING BONE BROTH whether homemade or commercially-sourced.

I will also include instructions on WHAT TO DO if a canning jar with your bone broth in it CRACKS IN THE FREEZER or WHILE THAWING.

Freezing

Okay, first of all, I’m presuming that you’ve opted out of the Pressure Canning method of preserving your bone broth, otherwise you wouldn’t be wanting to freeze it.

And just in case you don’t know, but have you checked out my alternative non-heat (non-pressure canning) method for preserving bone broth ? If not, check it out here first. It is so, so simple . . .

Now, if you still find yourself in a position of having just too many jars of bone broth to keep in your refrigerator, AND you have decided NOT to Pressure Can your broth, you always have the option of freezing your extra bone broth in:

a tempered-glass canning jar that’s designed for freezing, or
in a plastic container.

Also, if you decide to freeze some bone broth in a canning jar, you will still want to take this extra step beforehand.

This will help to ensure that during the thawing process, no contamination occurs (unless, of course, you forget the jar on the counter for too long and/or your kitchen is quite warm).

As with any other food item that you would thaw, exercise care when thawing bone broth as well because it is a rather fragile (easily perishable) commodity, especially when it’s preservative-free.

Freezing Bone Broth in Plastic Containers

If you choose to freeze extra bone broth in a plastic container, then be sure to label and date your container prior to freezing —- it is very difficult to do once it’s frozen because the labels or tape simply will NOT stick to the frozen plastic.

With a plastic container, unless it’s a really cheap, thin plastic, then you should have no problem with breakage. My preference for this are empty yogurt or cottage cheese containers. The plastic is HDPE-2 (high density polypropylene-2) plastic which is a higher quality non-leaching plastic. It’s usually quite durable and can last through several re-uses.

(Wherever and whenever I can, I recycle and re-use. Our planet needs that right now, more than ever before.

So, I encourage you, too, to do your part in this effort. Our planet thanks us!! 🙂

Freezing Bone Broth in Canning Jars

While it’s a good idea to purchase tempered canning jars in case you need to freeze your broth in them, sometimes they are simply not available.

So, for your convenience, I’ve included links here to wide mouth quart-size and pint-size freezer-safe canning jars.

And regardless of whether you purchase these jars or use the regular canning jars, I still recommend that you follow my instructions about leaving the extra expansion space at the top of the broth.

It is still possible to freeze your extra broth in regular canning jars, but understand that there’s a possibility that the jars might crack.

If you allow for extra room at the top of the jar when filling it with bone broth, meaning that you leave a space of at least 1 1/2″ near the top of the jar, then usually that’s more than enough to allow for expansion of the broth when it freezes.

And unless the canning jar has a flaw/weakness in the glass, or has been mistakenly filled too full, then there should be no problems of the jars cracking in the freezer.

To Thaw Normally

To thaw, remove your jar(s) from the freezer and allow to thaw for about an hour on the counter, then return the jar to the fridge to finish the thawing process.

If, however, you have a very warm kitchen —- over 72 degrees Fahrenheit [22 degrees Celsius] —- then thaw the jar of bone broth on the counter for less time and return it to the fridge to finish the thawing process.

OR simply allow to thaw for as much as 12 hours in your refrigerator.

For A More Rapid Thaw

If you try to do a rapid thaw, do so in cold water.

Do NOT, I repeat, DO NOT use the MICROWAVE. I never recommend the microwave oven for anything. It quite literally KILLS any life potential that your food or beverage, or even tap water, has in it. So NO MICROWAVE !!

Fill a large bowl or your sink with some cold water. Then stand your jar in it to thaw.

If done in tepid water, you may or may not have a problem. It really depends on whether there’s a weakness in the glass.

To be on the safe side, though, START WITH cold running water (test it with your finger), and THEN place the jar in it. Slowly, add a little warm water, increasing the temperature to NO MORE THAN TEPID (wrist temperature).

If, however, you run the water slightly too warm or even hot water, then the jar will surely crack, without exception.

If Your Jar Cracks in the Freezer or While Thawing

WARNING:

Broken glass pieces are very sharp, as are shards.

Be especially careful when handling. Take EXTRA safety precautions. Use gloves if necessary. PROCEED AT YOUR OWN RISK.

These instructions are for what I do to salvage my frozen bone broth. The process is simple, for the most part, but must be done slowly and with EXTREME CARE. You will see that it’s not all that difficult to do and that the glass does not penetrate into the broth —- that’s why it’s easy to salvage.

Read my instructions below BEFORE proceeding.

If you are uneasy with the process, simply discard the whole quart and chalk it up to experience.

Also, avoid having children near you when doing this salvaging procedure.

If you should have a jar that breaks from freezing, do not despair. It happens.

If you are very careful, the frozen broth can be salvaged.

As you will see, the jar doesn’t shatter. It cracks into huge chunks that stay held in place and only rarely dislodge.

If you very carefully remove the large pieces (being extra careful NOT to cut yourself), it’s easy to see any small shards that might be stuck in the frozen outer layer of the broth and remove them:

first, by carefully scraping where the crack occurred, and
then, as a second measure of protection, with a quick rinse under hot water. This will melt the outer layer and remove any and all tiny shards/pieces of glass, and then
being careful to give it another once over look with your eyes as a third check.

Again, if you are very careful, you should have no problems.

You might even wear some special kitchen gloves if you decide they are warranted.

HOWEVER, if you are uneasy about the process, then simply discard the broth and learn from this experience.

Again, PROCEED AT YOUR OWN RISK. As an adult, you are fully responsible for your own safety and decision to proceed. Please do so carefully. And while I am sorry if you should accidentally get cut, please note that I have provided you with ample warning and that I shall remain blameless.

Thank you for your attention to these instructions.