I am a mason jar queen. I love all things mason jars. Did you know that you can freeze almost everything in a mason jar? But, it’s glass you say. I know! But, yes ma’am and yes sir. You can freeze and store anything in a mason jar. It’s the fall finally in south Georgia and it’s soup time for me. I’m no good at smaller portion size cooking, so mason jars are my go-to food storage right after Ziploc freezer bags. I didn’t always know you could freeze glass. I know you have all these images of frozen coke all over the freezer. My husband is known to leave a coke in the freezer until it bursts. Armed with the proper know how you too can store anything in mason jars.
Lately, I have been roasting a lot of veggies. In my meal prep, I make extra so that I can freeze it for myself and one of my begging girlfriends. It’s so easy to grab a mason jar full of soup or stir fry veggies and just pop it in the microwave at work. Not only does this save time, but it also eliminates washing other dishes as I can microwave my food and eat directly from the jar. Anything that adds a few more minutes to my day. I’m all in. So here’s what you need to know if you are going to freeze mason jars.
HOW TO STORE OR FREEZE ANYTHING IN A MASON JAR
1. Jar Size is Key
I like the wide mouth jars. You can purchase these rather cheaply at Publix, Walmart, Target or Family Dollar. I prefer the 16 oz jars or the half pint for individual soups. However, I don’t bother to really use the half-pints since I’m always sharing with “greedy” folks at work that seem to wait and see what it is I am having for lunch. So I must pack extra for the extra people in my world.
2. Avoid freezing hot food
Allow your food to reach room temperature. Then freeze making sure that you leave 1 to2 inches of space from the top. Remember food expands when it freezes. Please allow room for expansion.
3. Technique is Everything
Fill each mason jar using a ladle and a funnel. Why, just because it looks cute when you are doing it. See the picture reference above. On a serious note, the ladle and funnel prevent spills and messes. Sometimes I get my grandson to help so we create a process. This is why wide-mount jars are best. It allows you to ladle in the food. I found the wide mouth funnel and ladle at Target.
4. Clean lids
It is vitally important to make sure the lids are clean. Soak the lids in hot water and dish detergent. This aids in preventing mold and rust on the lids. I read somewhere on the internet to put wax paper over the top prior to sealing to rust proof the lids. I’ve never had a problem with rust on the lids in the freezer.
5. Seal Tightly and Label
Seal the lids tightly around the jar. Next label. There are many free printables on the internet or purchase some cheap labels at the dollar store. Now, I know you may be thinking, I don’t need any labels. Yes, you do. Do not trust your memory. Date and label your jars because food looks different when it’s frozen and your memory 3 months down the road may be, shall I say, sketchy. So date and label. In a pinch, you can add tape and write with a permanent marker.
6. Storage
Freeze contents for three to five months.