Quick question about freezing in "Ball" jars

[Beauchamp]

(x-posted in meal planning)

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.

[cristeen]

If you're planning to freeze, you definitely do NOT want to seal those lids. And make sure you leave plenty of headspace for expansion. I'd also recommend freezing them solid before you twist the lids down - that will help prevent breakage.

[mamadelbosque]

They actually make/sell plastic lids for dry storage & freezing. When I freeze in mason jars, I use them and/or leave the lids off for the first few hours/day while it initially freezes, then put the lid on to avoid breakage... and you definetly don't want to fill them all the way up

[curvyred]

I lost most of a batch of great soup trying to freeze in a 32 oz jar.

I left plenty of room for expansion, but the weak point is actually the shoulder of the jar. Make sure you leave an inch of space below the point where the jar starts to narrow at the top and you should be ok. You can put lids on tightly after it has frozen.

The freezer specific jars have straight sides and that eliminates the problem.

[Beauchamp]

Originally Posted by cristeen

If you're planning to freeze, you definitely do NOT want to seal those lids. And make sure you leave plenty of headspace for expansion. I'd also recommend freezing them solid before you twist the lids down - that will help prevent breakage.

Originally Posted by mamadelbosque

leave the lids off for the first few hours/day while it initially freezes, then put the lid on to avoid breakage... and you definetly don't want to fill them all the way up

Originally Posted by curvyred

the weak point is actually the shoulder of the jar. Make sure you leave an inch of space below the point where the jar starts to narrow at the top and you should be ok. You can put lids on tightly after it has frozen.

Thanks! This is very good to know. I was going to attempt the boiling/sealing thing. You saved my sauce! Thanks!!!