Was making soup from parsnips and wondering what to freeze it in. Did it in poly bags in the end and heat sealed. Would jam jars be ok in freezer???
This is almost a recipe?
No need to heat seal - a clip works fine. OK, costs money.
So long as the jar is underfilled, we have no problem. But I much prefer to use plastic custard etc pots. If you do use bags, freeze them in a box of some sort so that they take a square shape & stack well.
thanks Tim, had a bag sealer for years so everything gets frozen that way and doesn`t leak, got millions of jars so may use them.
what about plastic milk bottles
np
Again - leave plenty of head room.
I find that bags, even the best, seem to develop holes, so that when you thaw in a pan of water, they leak. Can't see how it happens.
PS Old hat maybe, but thawing in cold water is the safest way.
andy, use your jam jars for jam ;) or chutneys?
i too vote for plastic pots (yoghurt/custard), milk bottles or those pots that the likes of ovomaltine come in. those also make great storage containers for pulses etc
svea
Freezing anything in glass jars is not a clever idea because they can shatter all too easily with the corresponding risk of serious cuts. Better to use proper freezer containers and be safe. The contents will expand on thawing which is when the glaas can shatter.
Frozen liquids in polythene bags can get contaminated because the bags don't store well and if you freeze them in boxes to keep shape, the bag gets frozen into the contents and requires defrosting before trying to empty. We put ours in a suitable bowl in case of leaks and defrost in the microwave - you'll be surprised how many holes in the bags appear.
Danger? I must beg to differ - contents expand on freezing, hence the need to allow a good space.
Leaks? But how do they get there?
Boxes freeze to contents? Only if either is wet when 'assembled'??
One food saver - whatever the container, do cover the contents with clingfilm to stop freezer burn & dehydration.
As ice turns to water, at the 'slush' state it will head off in the direction of least resistance, as it solidifies it expands equally in all directions. Glass in the freezer I wouldn't risk. However, Tim has proved that you can do it.
well clodhopper has one thign right though - there is the risk of glass shattering even if you just run cold water over a frozen glass.
my mother cut her right hand once when a jam jar shattered in her hand, cutting nerves and tendons to all her fingers! she needed surgery, and though this must be over 15 years ago, she never regained full control of her fingers. she did physio (kneading clay, mostly, to excercise the fingers and strengthen the muscles) but she has not a lot of strength in that hand.
so be careful
PS: water is 'biggest' at 4 degrees celcius - requires less space above and below that temperature.
Svea - et al - I secede!! I've just been lucky.
Certainly all the advice on Google, now that we are looking at the subject closely, is 'don't'. Sorry for the 'herring'.
As I said, I prefer cartons, even though we have dozens of special-to-type boxes. These are always too big or too small!!
But I find this fascinating. Water 'shrinks until 1C (maximum density), & then expands until freezing point - when it sets at some 10% bigger than it was'. Having frozen, it does not get smaller.
Pass me Scotch on the rocks. Who cares what size the ice is!!
Quote from: tim on March 14, 2005, 11:51:01
But I find this fascinating. Water 'shrinks until 1C (maximum density), & then expands until freezing point - when it sets at some 10% bigger than it was'. Having frozen, it does not get smaller.
I thought water had a maximum density at 4 degrees - hence the reason that Ice floats (being less dense than the warmer water below it)?
QuoteWhatever the container do cover with clingfilm...
Seems like an awful waste of resources to cover an already covered thing with clingfilm. The amount of oil it takes the make clingfilm not to mention the extra waste you're creating using it. Just stick to recycling plastic pots and containers. Far more environmentally friendly :)
Hi Tim - you said "Pass me Scotch on the rocks. Who cares what size the ice is!!
I do if there isn't room for the single malt >:( >:( >:(
Natty!!
Cover the food, closely, so that there is no air gap to allow burn or dehydration. A 6"x3", say, piece of film could save spoiling a litre of food. Very environmental?
Clodders - touché!!
wivvles - no argument - I did put it in quotes. But it's funny stuff, isn't it? The only compound that expands with cold?
Quote from: tim on March 14, 2005, 17:47:33
wivvles - no argument - I did put it in quotes. But it's funny stuff, isn't it? The only compound that expands with cold?
Obviously never been for a walk with Mrs Wivvles on a very cold day then...... ;D
she expands????? :o
I never have enough jars for the jams and preserves,but I wouldn't risk the freezer anyway...I use plastic bags..large supermarket type ones for large raw stuff like whole tomatoes when we have a glut, and ovaltine plastic containers for soup or the ones we get take aways in...my grown up kids have to save them all fro me if they want to swap for jams etc.
Max density of fresh water is at 4 degrees C. That's how pond/river life survives the winter, the ice forms from the top, down, protecting the aquatic life below, snug and safe, & often with their own versions of anti-freeze flowing around their systems.
diver... How do you freeze whole tomatoes? Do you have to pour boiling water over them, & skin them first? How long do they keep in the freezer?
I would suggest that -
1. S/market bags are not freezer proof - whatever that might mean.
2. Only freeze mini plum toms - like Santa - which are mainly meat. No need to blanch, Just used the last of 2004's yesterday. If you want them peeled, just wait till they are thawed & squeeze the skin off.
Tim I knew you meant the food not the actual container! I've never done this, and never had any trouble freezing stuff. So although a little 6x3" piece may not seem much, multiply it by the number of frozen things, then by the number of us freezing things its quite a lot :p (can you see my godly shiney metallic green halo???!!)
looking at these replies you must have large chest( freezer). I havn't room in my fridge freezer for much, have to plan v carefully ;)
Chris - your message came in while I was attempting this. It's actually an upright. ( D..n it - I've got to re-invent what I said!!)
OK, Natty - would you accept greaseproof paper? Do you ever put wax discs on your jams - for a similar but different purpose?
Believe me, with an environmental guru for a son, we think along the same lines. I accept that you are happy but, for all those who might not be, I have to say that sealing the surface of the food makes one hell of a difference to the quality of the end result. And that's even using purpose designed plastic boxes. Much depends, of course, on how long one stores things. I'm afraid that, despite great effort to rotate goods within their bbe dates, I am guilty of missing out on something each year. The children 'go off' things that you have so diligently prepared. And that, of course, is more environmentally unsound than the covering?? Wasting fuel?
Equally so, but to some extent in my defence, we do have an 18cuft & a regular freezer & a good larder, making good discipline a constant requirement.
And we're talking about feeding 7 at least once a week & up to 14 not infrequently!!
I'll redouble my efforts!!
Sorry Tim, clingfilm is one of my pet hates :)
So greaseproof it is!!
I know what you mean.
Diver? do you dive?
just noticed the name as I was reading about water freezing as above and was pondering over salt water(sea) & density/freezing points.
Diving New years day in Wraysbury was ****** freezing!!!4C