In order to help me stay on track with taking lunch, I thought it would be helpful to start freezing some of the soup I make. That way, I can be sure to have plenty of variety, and have some ready to go when I need it. In the past when I've frozen soup, I used plastic freezer containers with screw-on lids. As I said in a previous post, I'm trying to avoid eating out of plastic when possible, so I want to freeze in glass. I looked at some freezer-safe glass bowls with locking lids recently at a housewares store and they were $9 each! That's a little steep for my budget, so I decided to ask some of my co-workers (many of whom are avid food preservers) for advice. Everyone I talked to said that freezing in glass canning jars usually works fine as long as you observe the following rules:
1. Cool the soup before filling the jars
2. Leave at least an inch of head room at the top
3. Screw the lids on gently and don't over-tighten
4. Don't try to freeze cream-based soups in glass
One co-worker mentioned that she has occasionally had a jar shatter in the freezer, so I think I will store them in some kind of tub to contain the mess if this happens. The jars I'm using are Ball wide-mouth pint jars, and they do say "freezer safe" on the package. At $13 for a case of twelve, glass jars are going to be a much more cost effective solution for me, and I hope they will help me keep up with my goal of taking a healthy lunch.
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