Today we are going to talk about How to Freeze in Mason Jars. I am completely and totally obsessed with Mason Jars and so I am constantly looking for different ways to use them. Last Wednesday night I had nursery duty with one of the ladies at my church Roberta. I don’t recall how we got on this subject but she was telling me how she freezes her individual soups in mason jars. I was completely shocked because I always just assumed they would bust in the freezer. She said absolutely not, you just need to leave a little space at the top so that the food has room to expand when it freezes. I have been really trying to stay away from plastics now(which is hard, I still use some) that my family is trying to eat better so this got me really excited to try. Purchase Mason Jars.
Of course my favorite is to use glass mason jars because I just like the way they look and I like for everything to be uniformed but you can reuse any glass jar from your pantry if you can’t find mason jars near you. I also love knowing that when I reseal a mason jar the seal is tight. Freezing delays the growth of microorganisms and slows down enzyme activity, keeping foods from spoiling. It also prevents texture, flavor and color changes. Check out my other post on foods you can freeze.
How to Freeze:
Simply fill the jar leaving 2 inches from the top so that it has room to expand. (less is more) Let the contents completely cool before putting them in your freezer. In fact I would let the contents cool before I even put them in the mason jar. Every great once in awhile jars are going to break even though you thought you left enough room, just be mindful of that, but it doesn’t happen very often. (Do not consume any food with broken glass in it.) I like to keep mine in the freezer door and so far I have had luck with none of them breaking. If you have a chest freezer try storing them on top. (try to make sure you leave enough space in between the jars so they aren’t touching.)
Be careful with letting your jars come in direct contact with freezer coils as this could cause some jars to break in some instances. Jars with shoulders are more prone to break. If you will notice most mason jars do have a freeze fill line just under the threads about an inch below the jar.
Tip: Cool the jars overnight in the fridge before putting them in the freezer.
Don’t forget to label the jar with contents and date.
You should be able to keep them in the freezer for 4-6months. However, here are a few tips on freezing times.
- Eggs: 12 months
- Breads (quick baked): 2 months
- Breads (yeast): 4-8months
- Butter: 6-6 months
- Cheese (hard): 6-12months
- Cheese (soft): 4 months
- Ice cream or Sherbet: 2 months
- Fruit (citrus): 3-4 months
- Fruits (non citrus): 12 months
- Ground Beef: 3-4 months
- Fish: 2-3 months
- Turkey/Chicken: 12 months
How to Thaw:
You can thaw in the refrigerator for 2 days or thaw in warm water. If you are using a large jar that takes awhile try boiling a pot of water then bring to a simmer, then let the jar thaw in that. Some say you can even microwave on low with out the metal lid but I just feel weird about that lol.
How much should I freeze?
Pizza Sauce: about 2 cups
Salsa: about 2 cups
Broth: 4-6 cups
Some of my favorite Recipes:
- Daniel’s Taco Soup
- Easy Homemade Chili
- Greg’s Chicken Enchilada Soup
- Easy Sausage and Corn Chowder
- Creamy Chicken Chili
- See all of our Recipes
Do you have any freezer tips you would like to share with us? Leave a comment below and we can add them to our post! Purchase Mason Jars.