I’ll be making corn stock from 24 ears of corn 
The last batch was only a couple of pints worth that neatly fit into a reusable takeout container, but obviously this is going to be much, much more.
Any swell ideas? I’m weary of ziplock bags, TBH, but happy to be convinced otherwise.
I freeze stock in pint or quart containers. Obviously, you need more than one.
Yeah, that’s what I thought. Looks like I’ll be going out again for those.
Come to my house. I have dozens. Also half-gallons. And half-pints.
You know I would, but 4 hours is a bit farther than I’d planned to go today 
Parking is rough around here, also.
I was gonna take the scooter 
I use stackable Twist N’ Loc round 2-cup containers from Ziploc, but the idiots at Ziploc decided to discontinue them. Thankfully I have a LOT of them. (I’m making corn stock right now from 1 dozen cobs from last year.)
Alternative BPA-free 2-cup size that looks exactly like the Ziplocs here:
Have you thought about to significantly reduce the stock (75-80%) to make it a “concentrate” and so need much less freezer space
I freeze mine in liter and half liter containers…
Well, look at you, with your giant freezer and your knowledge of the metric system. 
You mean like the rest of the world?? 
Probably!
We haven’t tried it ourselves but heard for large amounts of stock reduction that the oven is very good as you can run it overnight, makes more flavorful reduction and cleaner tasting
I don’t like takeout quart containers for the freezer because they get brittle and the round tapers waste a lot of freezer space.
Ziplocs are space efficient but a pita.
Im looking at the big square ice molds that freeze liquid into1 cup blocks that could then be stacked.
For stock I use the 2 cup containers from anchor hocking or pyrex. They’re just the right size for freezer storage and take about 3 minutes in the microwave to thaw. There are replacement lids available. Stock cools quickly when decanted into these so you’re not left with a giant pot that need hours. Even though they’re round, they stack well in the freezer. A tape label with the the contents and date slapped on the lid makes things easy to find.
Thank you all for your suggestions.
A friend from a local cooking group I run came through and supplied me with a few cottage cheese / yogurt containers. The stock had reduced so much that I only needed one 32 oz. and one 24 oz. container.
Wonder if I should make some more… 
I already had two 2-cuppers and four 1-cuppers in my downstairs freezer before I made the four 2-cup containers a few days ago. I’ll freeze the rest of the cobs in ziploc bags to make more later!
