Monday, September 16, 2013

breaking jars

I have been making my own vegetable and chicken stock for several years.  I love it!  There is something about knowing I can easily pull together a soup or stew in the winter by just opening up the freezer.

A couple weeks ago I roasted chicken for dinner.  Of course, the next day was spent simmering stock on the stove.  It always ends up being a long day because I am constantly watching the pot.  I have heard of people using their crockpots to make stock, but mine is not big enough for the amount of stock I make at once.

I ended up with 7 quarts of stock at the end of the day.  It was a good day! 

I always freeze my stock.  I don’t have a pressure canner – although I am definitely considering it now.  Imagine my surprise when I opened up the freezer to make soup last week, and half of my jars were cracked.  It was a complete surprise to me!

I have never had a jar break on me until this year.  It was also the first year that I had a jar break while canning.  I’m not sure where I went wrong this time either.  I always make sure to leave enough headspace.  I also make sure to cool the stock before I put it in the jars and then transfer it to the freezer.

This time I used some regular mouth quart jars that we had gotten from our winter CSA last year, where I typically always use the wide mouth jars.  But, I also used some wide mouth jars.  Both of my regular mouth jars were cracked, and so was one of the wide mouth jars.

Is it possible that I have used the jars too often to can goods, and then also freeze goods?    I am planning on making more stock this week, and crossing my fingers that the jars do not break.  It is incredibly sad to have to throw away good food for fear of glass shards in it!

Linking up at the Homestead Barn Hop, Clever Chicks

6 comments:

  1. Oh no! That's disappointing! I know little about freezing after canning....maybe just the temperature change? Or a fluke? I can wait to hear what people think. At least 1/2 look ok....

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  2. That is so frustrating when that happens. I've stopped freezing in jars because it started happening to me. It happens sometimes when canning too. I've heard that the jars aren't made as well as they used to be and that you need to watch for where they are made when you buy them (Like China). I've been told to stick with Ball if at all possible but I just don't know for sure. The lids are made with less rubber on them nowadays too so there is a greater chance of them not sealing properly. Very frustrating.

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  3. I think it is a jar quality issue... bummer.

    Personally, I would have strained the stock through a coffee filter (or something) to save it. I hate to waste all that work!

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  4. I wish I was crafty enough to do things like this.

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  5. I have heard not to freeze in regular mouth jars, only wide mouth, but I agree that the jars just are not the quality that they used to be. Were you able to save any of your stock?

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  6. Older jars break more often. I've read that jars over 10 years old shouldn't be used (though I know I do). I've had jars break in the canner too, it's just a fact of glass, I'm afraid.

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