I do freeze the glass containers after keeping them in the fridge for a couple days. I thaw them in the fridge or in the sink. We’ve had breakages before so I make sure I change the temps on those jars s-l-o-w-l-y.

I’m still learning re: water addition and flame recalibration. After I add more water from simmering too high I stand there until it starts to boil and then bring it down. Or I get antsy and walk away and find that it hasn’t simmered at all. Those few times when I check the broth hours later and the water is high and it’s simmering just right are what I call happy accidents at this point. It can feel like a crapshoot. But it always tastes good.

I’ve started adding garlic to my chicken stock which is not in the NT recipe. It is very good on its own and in recipes.

Also made beef broth for the first time this week (mmm, marrow!) and saw that the recipe calls for twice the vinegar. That is a great tip. Thanks again!

Do you freeze those glass containers? If not how long do they store in fridge or how quickly do you go through them?

I’m constantly making big batches of beef and chicken stock because we live on soups in winter. But I use plastic containers to freeze in event I don’t get to use the broth right away!

Oh and I simmer mine but always lose a lot of water so either I need to recalibrate my flame or I add more water which like you said is that diluting all the effort???

Would love feed back.