homemade stock can be stored in the refrigerator 4-5 days, frozen 6-9 months, or pressure-canned for 1 year, for best results. once cooled, freeze stock in various increments--ice cube trays work great when needing a few tablespoons; 1/2 cup, 1 cup, 2 cups are common in recipes; 6-8 cups work best for soups.