I freeze the stock in a muffin pan. I can control how much goes in each cup before I freeze it, and my quart jars don't break any more! It's also a lot easier to get the stock out of the jar, and I don't have to use all of it if I don't need it. This method also works well for my chicken and turkey soup bases and for the beef stock I make out of the leftover roast juices.
I think this would also work well for freezing leftover soups! It would be frozen in nice little portions, simple and easy to warm up for one, two, or more people, and the smaller portions melt faster, too. A good thing when it's lunchtime and your children are starving!
I only wish I'd thought of this sooner!
There are always lots of great ideas and recipes on Kitchen Tip Tuesdays at Tammysrecipes.com!