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Quick question about freezing in "Ball" jars

post #1 of 6
Thread Starter 
Okay, I have a double batch of homemade tomato sauce on the stove right now! (It's yummy, by the way! I don't know why I have been buying jar-sauce!)

DH went and got a bunch of 32 oz "Ball" canning jars because we just accidentally recycled all our old sauce jars that I was planning to use to freeze my sauce.

So here's my question...all I want to do is freeze the sauce. Do I need to follow all the directions with the sticky lids and such? Or can I just wash the jars/lids, etc, put the sauce in and freeze? I am not set up for "canning" per se. I'm hoping I can just freeze them without having to boil/heat-stick the tops on.

Thank you for any help.
post #2 of 6
I freeze all the time in canning jars. You don't have to do the sticky lids. Just wash and use. Don't forget to leave more headroom to allow for expansion. You don't want the jar to break in your freezer. That's not a fun mess and I've done it a few times.
post #3 of 6
Thread Starter 
Quote:
Originally Posted by stephanie95 View Post
I freeze all the time in canning jars. You don't have to do the sticky lids. Just wash and use. Don't forget to leave more headroom to allow for expansion. You don't want the jar to break in your freezer. That's not a fun mess and I've done it a few times.
Sweet! Thanks! I've had them in the freezer with super loose lids for about three hours. How long until they are done expanding? Is it safe to put the lids on tightly now?
post #4 of 6
I've had spectacular success freezing in jars as long as I always follow these two rules:

1. Only fill them to the point where the 'shoulders' start to curve in. The food needs room to expand. It tries to go up and when it hits the top it'll go out. That's what causes the jars to break.

2. Never freeze them until they're at least room temp, and even better is chilled in the fridge overnight.

I used to have a problem with jars breaking when I thawed them out. Ever since I found the two rules I've not had the first jar break.

Hope this helps.
post #5 of 6
I agree with happydog - definitely fill only to the shoulders, and fridge first before freezer - it works great!
post #6 of 6
Thread Starter 
I did exactly what you said and everything turned out perfectly! Thanks!

I defrosted my first jar of homemade sauce and it was wonderful. I am really happy to have found this new way of freezing instead of plastic containers. (especially for things like red sauce.)
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