To Keep Stock

If stock has to be kept for some time, or if the weather is very hot, it is really better to make it without vegetables, as it will not turn sour so readily. Diced vegetables can be simmered in the stock to add savour to it for a soup or a sauce.

Stock will keep unrefrigerated if it is brought to a boil every day in warm weather or every second day in winter, and then poured into clean bowls. I keep my stock in covered jars in the refrigerator, where it keeps perfectly if brought to a boil every seventh day. If you have made too much stock, the surplus should be converted into a glaze.