After you have made this Spectacular STOCK, you may not want to use it right away. The solution is to freeze it for future use.
TIPS: HOW TO FREEZE YOUR STOCK (or soup)
I have experimented with freezing for several years and there is nothing as disappointing as freezing a soup or sauce and having the glass crack. I found that if you filled it past the curve in the glass, the jar could crack. Even after under filling below the curve, there was expansion of the liquid and the glass would sometimes crack. I now place the soup in the refrigerator after it is sufficiently cooled and the next day I would place the glass mason jar ( filled with my soup) into the freezer with the LID OFF.
This would allow room for expansion of the liquid without cracking the glass. The following day, I would tighten the lid and then the jar would be fine. There would be a mountain of frozen soup in the center of the jar but this expansion wouldn’t crack you jar and ruin all your wonderful work. Also, do not place your frozen soup in the freezer door to avoid jostling by other frozen items. Your glass will now never crack.
Why should you freeze in glass? It is inert and will not contaminate your food. The leaching out of Bisphenonl A and Phthalates are still a concern with plastics. Keep you and your family happy and healthy and enjoy delicious soup!