How to Freeze Homemade Vegetable Stock (3 Steps)

Stocks are a terrific way to flavor sauces, gravies, and soups. Homemade vegetable stock can be made from a number of different combinations of vegetables, although typical vegetable stocks start with a base that includes onions, celery and carrots. Once you have made vegetable stock, and you have excess left over, it is a good idea to freeze the stock so you can use it at a later date. Conduct the freezing process in stages.

Things You'll Need

  • Vegetable stock
  • Heat-safe container
  • Instant-read thermometer
  • Plastic containers with resealable lids or resealable plastic freezer bags
  • Label and marker

Instructions

  1. Allow the vegetable stock to cool before placing it in the refrigerator. Placing the hot stock into the refrigerator right away can raise the temperature of the refrigerator by a few degrees, which could put some foods into the food safety danger zone above 41 degrees Fahrenheit. Pour the stock from the hot pot into a plastic or heat-safe glass container to cool.

  2. Check the temperature of the stock using an instant-read thermometer. Once the temperature reads 70 degrees Fahrenheit, cover the container with a lid or plastic wrap and place it in refrigerator.

  3. Allow the stock to chill to below 40 F, then move the container to the freezer or transfer the stock to resealable plastic freezer bags. Label and date the container or bags and freeze.

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