Freezing food for later is essential, especially if you grow or raise and slaughter it yourself. Most people use plastics, like Tupperware or plastic bags.
While alright in a pinch, most would probably prefer to avoid plastics and the potential leaching problems they may pose. Learning how to freeze food in canning jars is easy.
Really, it doesn’t take much learning, it just requires the right kind of jar, like this one mentioned at Root Simple:
Kerr and Ball jars are marked with a freeze fill line that’s about an inch below the rim. Don’t put food you intend to freeze above this line.
Avoiding plastic lids is more difficult. Two piece Ball lids have a BPA coating (which, I’ve heard that they are considering phasing out).
The one point is to avoid a jar with a “shoulder”. A Kerr and Ball jar, with its fill line, is a great idea, especially if you are storing food with a high water content.
We’ve all seen what happens when you try to freeze a bottle of water. It expands and distorts the bottle, breaks the cap etc.
If you’re storing up food for another day, consider using jars, but be careful with the glass.
We’ve probably all stuck a beer or two in the freezer to cool it faster, only to have a boozy, class filled mess to clean up.
Image credit: Kiszenzie (wikimedia commons)