Getting bone broth to last longer in the refrigerator

Answered on September 18, 2013
Created September 17, 2013 at 5:02 AM

It's a bit of a hassle to freeze bone broth, especially when I use about a quart a day. I was wondering whether there may be some ways to get it to last longer in the refrigerator? My thinking is to add plenty of onions, garlic, ginger, and unrefined salt. These are all preservatives. Do you think this would extend the shelf-life appreciably, and do you have any other ideas for things that preserve, which would go with these tastes? Thanks!

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5 Answers



on September 18, 2013
at 06:29 PM

I freeze my broth in ice cube trays and then pop them out and store them in freezer safe containers. That way I can thaw exactly how much I need whenever I need it (it's about 1 oz per cube). It's MUCH easier to thaw a number of cubes of broth than a quart sized solid plug of broth. And for adding to cooking foods, I just throw the broth cubes in and they quickly melt.

Here's another thought, though it sounds like a lot of trouble. If you google it, you can find instructions on how to make your own powdered broth. Essentially, you reduce the broth down until it's very thick, spread it on parchment sheets and dry it in a dehydrator (an oven may work, too). Then you pulverize the very dry pieces for your own, instant, homemade bone broth. One of these days I'm going to try it.



on September 18, 2013
at 02:32 PM

Put it in smaller containers and freeze them. Thaw as needed. I prefer glass containers such as pyrex. Use 1 cup and 2 cup containers. They won't crack. Put them in the fridge after it cools off, then the next day into the freezer, or a deep freezer.


on September 18, 2013
at 03:20 AM

I bought a pressure cooker and pressure can mine. Supposedly lasts about a year jarred. But I've used mine up well before then. I also make soups that I store at work incase I forget my lunch.



on September 17, 2013
at 01:07 PM

I find mine is more stable when I don't use any vegetables in it (veggie broth, when I bother with it, is a separate batch), don't know if garlic would help shelf life. More salt is a good idea, but you probably don't want it too salty. For me, a certain portion sometimes goes to the freezer, and some to soups or sauces which are consumed quickly, Pour some into smaller container/bowl and don't disturb the layer of fat, that one can last longer at back of fridge. Thicker/gelatinous lasts longer. The main batch you dip from frequently, and perhaps want to skim fat off it, it will last longer if you simmer it after a couple of days, not just sitting in fridge. Heat it all up again to make it last, as long as it is not such a large batch it will be in 'danger zone' temps for hours while cooling off. Works for me!

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on September 17, 2013
at 12:58 PM

I have read where leaving the layer of fat on top the bone broth makes it last longer so maybe placing it in smaller containers (the amount you use per day) would be preserve it best?

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