Would suggest you try “better than bullion” type glaces once you rotate through your broth. I have found this just as good as canned broth once you mix water in, and is much easier to store.
I have this in all the flavors offered. I use it in a lot of dishes as seasoning. I find it too salty for a broth, as is, though. I also stock the regular individually wrapped cubed boullion which needs no refrigeration once opened, unlike the Better Than Boullion. The cubes also go into my husband’s Get Home bag.
The canned broth from Aldi’s is for times when water is in short supply. It makes a quick soup base or pan gravy when I don’t have my own stock or adds flavor w/o a lot of extra salt to rice or pasta. One brand from Aldi’s, Chef’s Cupboard, is often available for .49/ea. It heats quickly in an emergency and is good for someone rehydrating after GI illness.
For now, with all the conveniences available, I have the luxury of making stock. I use carcasses,other meat bones, scraps and the liquid from canned/cooked vegetables, using the Better Than Boullion, if I need to, intensify the flavor. I store the canned broth, which has a stamped 2-year shelf life, for when that luxury isn’t possible.