Creating glass containers can be accomplished by one of two different processes – the Blow and Blow, or the Press and Blow process. Each process is chosen based on the kind of glass bottle being made. All glass bottles start out as raw materials. Silica (sand), soda ash, limestone, and cullet (furnace-ready, recycled glass) are combined into a specific mixture based on the desired properties of the bottle. The mixture is then melted at high temperatures in the furnace until it becomes a molten material, ready for formation. The type of glass this mixture will produce is known as soda-lime glass, the most popular glass for food and beverages.
Plastic containers can work fine in a pinch, but plastic food storage does come with some concerns about leeching chemicals. Pressure canning the broth in glass jars in another option, like a CBD flower jar, but requires more work and attention.
3. Use Wide Mouth Mason Jars
Instead of using regular qube jars and worrying about the shoulders, you can use wide mouth mason jars.
These wide mouth jars really are the best for freezing broth. Since they lack the shoulders that most jars have, the jar isn’t put under pressure when the broth freezes and expands. I don’t have many of these, but I do reach for them first when I go to freeze broth.
