Canning jars: fabulous in freezer, reuse for decades

Hello All, I posted this as a reply to a thread by Ubique, but it occurred to me it would be useful as a forum topic on its own. Canning jars are awesome for freezing most anything that’s liquid or cut small enough to fit! Reusable for both jar and lid, and I’ve never had a case of freezer burn even 3-4 years in. Flavors don’t transfer or degrade, in my experience. Since gardens and fruit trees often alternate off years and bumper years, it’s nice to freeze extras for the poor harvest years.  

Make sure to pack food in tightly, and for something with lots of gaps like green beans add some water to reduce air. Be sure to leave the top inch empty (or even more headspace with larger half gallons) for freezing expansion, and DON’T crank lids tight; close lightly, and tighten after solidly frozen if desired. Honestly I usually forget to do that, without bad results.

Works best in an upright freezer in sturdy tray-like boxes such as what fruit comes in at stores, so they don’t fall out as you rummage around. Soups, spaghetti sauce, burger, stew meat, fruit, juice, etc…thaw in fridge for best results.

Generally, pints are the most durable and useful for our family, plus the wide mouths have no shoulders so partially thawed contents can slip out into saucepan if you’re in a hurry.

I love the fact that my jars & lids can be reused for decades (yes, some of mine are that old!) as long as I’m careful with them, unlike other freezer packaging. Since the contents don’t contaminate the lids, they last perfectly too. I write contents & date on the glass sides with a Sharpie, which wipes off easily with a dash of baking soda when you wash jar. Anyone else do this?


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