Can I freeze stuff in glass jars?!
Answers: Not sure about this. T he jar will only be 3/4 full. The last time I did it, the jars cracked, but I think the contents was a little warm. Anyone know?
The general rule is no. Water expands slightly when it freezes. Think about it -- if water stayed the same size and density as it froze, the surface of a lake would freeze and sink to the bottom every winter, killing all the fish!
My grandmother used to freeze her chicken soup in Klaussen Pickle jars. She would leave the cap off and leave some head-room, and then seal it once it froze. Honestly, I don't know how she got away with this. Some kind of grandma-magic, I guess.
The plastic containers made by Ziplock and Glad are terrific. They are inexpensive, resueable, and come in a huge array of sizes. We hardly use any tinfoil or plastic wrap any more since we bought these. They are always on sale, and often there are coupons! When they get warped, stained, etc. just throw them away. They are great for freezing.
No way. The jars will burst.
Glass jars made especially for freezing are now available, and they may be used for freezing foods. Be extra careful when handling them in the freezer. Glass jars tend to break easily when cold. Do not use them for foods packed in water. Water expands when frozen and the jars may break even when you leave adequate headspace. Wide mouth jars are recommended.
I think you'll have probs as the contents will expand in all directions when freezing - not just into the empty quarter. Maybe if you 1/2 freeze it and slosh the slush about a bit. Why not used plastic then you won't have the worry?
If there are new and special jars that can take freezing I haven't heard of them. At Christmas time I received a present of some bath oils and lotions in glass containers. Stupidly left them in my car and had freezing temps outside..WELLL...so much for those presents as the glass broke..what a mess. So you can imagine putting food in them in the freezer.
Not recommended.
You are talking about soup or sauce or something sort of liquid right?
I've done this in the past--before plastic.
You need to make sure the food is not too hot when you put it is the jars--unless they're are "canning" jars.
Leave at least 1 inch between the top of the food and the bottom of where the lid starts. Cool it before tightening the lid. Then freeze. Thaw slowly.
I've never done "solid" food. I would put that kind in freezer plastic bags, get out the air and seal, then freeze.