[yllek]

I guess I have a lot of kitchen-related questions these days.

I've stopped using plastic containers for leftovers and such, so I have a few Pyrex, Anchor Hocking, and Asian stainless steel containers, but they are mostly for fridge items. I've just made what seems like gallons of stock for the freezer, and I don't want all my new glass and ss containers out of commission in the deep freeze. What do you all use for soupy things? I'm guessing canning jars, but what size is good for stock? Is there anything else?

Also, I'm trying to phase out my use of plastic ziploc bags with less success than my plastic container makeover.

My compromise so far is to wrap my food in unbleached parchment paper, so at least the food doesn't touch the plastic, and to wash out most of the bags for repeated use. Wrapping in paper only doesn't seem to work for me (freezer burn like you wouldn't believe!). Am I missing something?

 

[tamagotchi]

We use canning jars for freezing soupy things (and storing practically everything else in our kitchen too)... we went nuts buying cases of all the sizes so we always have the perfect size handy for any amount

For storing and freezing things, we do prefer using the white plastic Ball lids (you buy these separately... it's kind of hard to find them though) rather than the metal two piece canning lids that come with the jars. These lids are very sturdy and can go in the dishwasher.

We haven't figured out a good substitute for plastic bags either.

 

[Theloose]

:

 

[momto l&a]

I use a food saver so we do use plastic for frozen items.

Its so nice to have food last and not get all frosty,

 

[Lilcrunchie]

We use mostly Pyrex, and have amassed a lot of it, but it always seems like you need more.

Anyway, in the past I've wrapped certain things in non plastic coated, unbleached parchment paper before putting it in a plastic bag. Not ideal, but I figure at least it isn't in direct contact w/ the food, kwim?

 

[JavaFinch]

Do regular canning jars work in the freezer or do you need special ones? How much room do you leave at the top for expansion?

I've been using pyrex bowls but I need a TON more.

 

[Lilcrunchie]

I think some people use regular glass canning jars, but they can definitely shatter. Ball does sell "freezer" jars if I remember right...I've been meaning to pick some up for ages now

Hopefully someone w/ more experience will chime in!

 

[cjr]

I use regular canning jars. Soups, stocks or sauces are great in jars. The trick is not to fill them too full and to make sure the food has cooled completely. If not then they crack. I usually fill them just to where the top rounds out.

For meat I like using butcher paper. It's really easy to get a good seal and I have never had freezer burn with butcher paper.