Bone Broth Follow Up

Here's the nice layer of fat that I pulled off of the cooled Slow Cooker Bone Broth that I made the other week:

And here's what the gelatinous bone broth looks like:

A couple tips for those of you intending to make the bone broth and freeze it for later:

• Don't fill the container all of the way to the top. The bone broth, like water, expands when frozen.*
• If you're going to use Mason jars, don't fill up all of the way to the top, and allow the bone broth to freeze before putting on the lid.

How do I know this? Well, I apparently filled my Mason jars too full, so the bone broth managed to pop the tops off of the jar and in one case, broke the jar. Cue failure music now. So learn from my mistakes, people.

*H₂O in its frozen form has a hexagonal crystalline structure because of hydrogen bonding between different water molecules. Each water molecule is hydrogen bonded to 4 other water molecules. This structure makes ice less dense than its liquid form, a.k.a. why ice floats and why 1 mL of liquid water would take up less space than 1 mL of frozen water.