Jenn in Mo Posted August 11, 2008 Share Posted August 11, 2008 I know I'd need to leave plenty of headspace, but I'm thinking about putting this applesauce in mason jars instead of ziploc bags because I really prefer to stay away from plastic when possible. Anyone done this? Quote Link to comment Share on other sites More sharing options...
Guest 4boys Posted August 11, 2008 Share Posted August 11, 2008 I freeze strawberry jam and applesauce in glass jars and never have problems. Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted August 11, 2008 Share Posted August 11, 2008 Katherine B. in TX who used to post here freezes all kinds of stuff in canning jars. So I froze spaghetti sauce in canning jars, mostly with good results. But a couple of the jars broke, even though I left plenty of headspace and didn't tighten the lids until the sauce was frozen. It is frustrating to work that hard on something and then have to throw it out. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted August 11, 2008 Share Posted August 11, 2008 I've frozen things in pyrex freezer containers - the glass is very thick. Having said that though, I would be careful. I remember reaching into the freezer when I was a teen and pulling out a bloody hand. A glass bottle had broken and it cut me fairly badly. Quote Link to comment Share on other sites More sharing options...
Elohcin Posted August 11, 2008 Share Posted August 11, 2008 I have never had any trouble freezing in glass. I use pyrex and glass canning jars. The only one I had break was one I (not thinking) ran under hot water. Other than that, great success. Quote Link to comment Share on other sites More sharing options...
Heather in the Kootenays Posted August 11, 2008 Share Posted August 11, 2008 I freeze in mason jars and have never had trouble. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted August 11, 2008 Share Posted August 11, 2008 I let them cool off in the fridge and then put them in the freezer, and leave plenty of headroom as you suggest. I also use the widemouthed jars as I think that that shape is less conducive to high pressure in the freezer expansion phase, and also so that once the sides are melted, the whole block just slides out into a pot for reheating. Quote Link to comment Share on other sites More sharing options...
WTMindy Posted August 11, 2008 Share Posted August 11, 2008 I know I'd need to leave plenty of headspace, but I'm thinking about putting this applesauce in mason jars instead of ziploc bags because I really prefer to stay away from plastic when possible. Anyone done this? I only do jam in jars because I just don't have the room for it all if I don't do bags. Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted August 12, 2008 Share Posted August 12, 2008 you don't use it! (Some people freeze their credit card in water to make it harder to get to.) I guess it must be on my brain since I spent WAAAY too much time at the Levenger site today picking out my dream binders! :lol: Quote Link to comment Share on other sites More sharing options...
FO4UR Posted August 12, 2008 Share Posted August 12, 2008 I freeze in Mason jars. I cool them in the fridge for several hours first - leave tons of headroom, and I've never had any problems. Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted August 12, 2008 Share Posted August 12, 2008 I would and have. Just leave enough room at the top. Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted August 12, 2008 Share Posted August 12, 2008 I have too ,many people here foraging in the freezer to want to risk the breakage - doesn't glass get more brittle when it is cold? Quote Link to comment Share on other sites More sharing options...
Tina Posted August 12, 2008 Share Posted August 12, 2008 So are you folks putting these jars on the very bottom of your freezer or do you have an upright to keep them from tipping over? With all the odd shapes (chicken, roasts, etc.), I would worry about them breaking, banging into each other or falling over, etc... Quote Link to comment Share on other sites More sharing options...
Jackie in AR Posted August 12, 2008 Share Posted August 12, 2008 So are you folks putting these jars on the very bottom of your freezer or do you have an upright to keep them from tipping over? With all the odd shapes (chicken, roasts, etc.), I would worry about them breaking, banging into each other or falling over, etc... Yes, I have an upright so it is relatively easy to keep them all standing straight. I've frozen many things in the past. As others have said, just make sure to leave plenty of head room. Quote Link to comment Share on other sites More sharing options...
Doran Posted August 12, 2008 Share Posted August 12, 2008 I tend to use plastic bags (still...ugh) for loose things like frozen corn, berries, etc. But, for liquid items, I use glass. Like others, I usually cool them in the fridge first, or on the countertop which I'm willing to risk because I don't use meat in my pasta sauce. I also agree that wide mouthed jars work better because of their shape, both for freezing and for thawing. We have a chest type freezer, so all the jars go in the very bottom or on the one "shelf". I just did a few jars of applesauce last week, and I have a box of tomatoes set for making sauce this week. I only had a problem once when I left less than an inch of headroom. Have fun! Quote Link to comment Share on other sites More sharing options...
Tammyla Posted August 12, 2008 Share Posted August 12, 2008 I would if I didn't have a chest freezer and kids. I've had one broken mess here too many. Now, I'm a chicken. Quote Link to comment Share on other sites More sharing options...
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