Here’s what the final product looks like after freezing and sealing 

Agreed. When I freeze and then vacuum seal mine, they feel invincible. I make around 8-9 quarts of stock at a time, and while I can most of it I end up freezing at least 2 quarts in my bread pan and then vacuum sealing.

I make a lot of stock as well, and use a silicone bread pan to freeze the excess. Each one holds around 4 cups, and I place it in the freezer overnight. The next day I pop out the frozen block of stock, and seal it in a standard vacuum sealer bag. It will last for a long time, is easy to stack, easy to thaw, and the…