Homemade stock - how long is it good?

[Tricky]

Not sure there is a place for this on the board, but I know many of you are pretty knowledgeable on food safety issues.

I made a batch of bone broth in my pressure cooker after Thanksgiving with the turkey bones and carcass and some pork rib bones I had saved in the freezer.

Best batch of broth I've ever made -- jelled up like it was made of Jell-o! I put it in two large quart sized glass jars that have the rubber-sealed, lever lock lids and put in the fridge.

So nearly 4 weeks later the jars of stock still look and smell fine. I started to dump one out but the jelled stock looked so promising I didn't throw out the other one. I want to use it in some soup, but . . . ?

What do you think? I'm be pressure cooking the pea soup so it will get hot, but I don't want to make people sick if that's a possibility here.

This post seems to suggest it is fine -- mine has a nice layer of fat on the top of the bottle:

https://www.myhumblekitchen.com/201...preserved-6-months-canning-freezing-required/

 

[keeperofsecrets]

I freeze both my chicken and beef stock in quart plastic deli containers like this:

Months have gone by before I used the stock. I have had some in the freezer for ten months before use. YMMV, but I'd think that if it stays frozen, you should be OK.

 

[EdF]

It'll be fine after 4 weeks in the fridge, but freeze the rest. The fat is a preservative.

 

[IamMadMan]

I also freeze my broths / stocks. I fill vac-seal bags, refrigerate to let them thicken, then vac-seal and freeze them. Always convenient to use and a time saver for sure.

 

[Big George's BBQ]

My son use to condense veg and beef stock and freeze in ice cube trays and store them in freezer bags He would just have to pull out a couple when he wanted to use them Worked great

 

[Mikhail]

I've used month old stock lots of times. I think you'll be fine but freeze what you don't use.

 

[fantomlord]

I usually pressure can as soon as it's done...no questions that way.

 

[Smoking Piney]

Freeze them.

 

[BillN]

Yup freeze stock in the future and since you are planning to pressure cooker your stock to make soup (for at least 20 min under pressure) you will be fine.