[ad_1]
I want to cook soups and freeze them in canning jars. I ordered a product online that will vacuum these jars for me. I have never made cans but found on the internet that there are canning jars I can freeze in. I know I have to leave room in the expansion jar. Do I wait for the soup to cool before putting it in the jars? Do I only have to buy these jars online? Wouldn’t the canning jars they sell at Ace etc be desirable for freezing?
All standard canning jars (Ball and Kerr) can be safely placed in the freezer. The jars take up a lot of space in the freezer and are a bit dangerous as they can and break easily. Cleaning the glass from the freezer would be the last thing on my to-do list.
A better method of freezing soup (and many other foods) is to freeze it quickly in user-friendly amounts first. I use plastic containers for 1 cup for my soup so I can use 1 for one serving (nice for lunch for one) or I can take out more if I need more servings. Once frozen, I slide them out of the plastic containers, stack them and seal them with my FoodSaver in a bag. They fit better in the freezer. You can do the same in inexpensive 1-liter plastic freezer containers if you need more than one serving.
You should probably check the manufacturer’s instructions for vacuum packing your soup before or after freezing it; and whether it can be done in a jar. Call the toll free number for more information. I always use regular canning jars to put jam from the freezer. Into the freezer and never had a single break.
The packaging says not to reuse the seals. Do you reuse them or throw them away after each use? Do not re-use the lids when they are used for home canning. Can be used repeatedly for vacuum sealing. I store dry products such as beans, seeds, cereals, pasta etc. in wide-mouth jars of all sizes and have used their lids many times. After all, the mastic may age and crumble and not hold the seal, in which case it will be thrown away and replaced. I also soften the mastic on the lids in warm water before using them for the first time on a vacuum-sealed jar.
Have you ever used plastic lids? Do you know if they can be vacuum sealed and also reused when needed? I just wish that the plastic lids could be vacuum sealed – that would be really great !!! I use these plastic lids all the time, but only for non-vacuum-sealed items.
I freeze all the extra homemade soups in regular canning jars, but make sure to only fill them 2/3 so the contents don’t expand and break the glass. If you’re careful, you shouldn’t have a problem. Make sure that if you put hot food in the jars, dip them in hot water first so they don’t break when filling. I let my soups cool or chill overnight before putting them in the freezer.
[ad_2]
Source by Victor Epand