I was wondering if you do any freezing of soups or sauces, etc. If so, what do you freeze them in? You mentioned about the harmful chemicals in plastics and I wanted to know if you had other suggestions.
Yes! I almost always make a double or triple batch of any soup, chili, spaghetti sauce and beans for example. If I have leftovers that I know will not get eaten in time, I will freeze those as well. This helps avoid waste. I frequently make larger batches of baked items and freeze those as well. This makes it easy to pull out a batch of frozen food on a tiring day and re-heat it on the stove or oven.
All soups, sauces, leftovers and beans of any sort freeze very well in quart size glass jars or any glass container. I use quart mason jars as they take up the least amount of space and you can store several side by side on a freezer shelf. They are also very cheap to come by! Make sure to leave about 1-2 inches of breathing room at the top of the jar for expansion, otherwise your jar will break. I have had this experience on several occasions, so play it safe! Make sure the items are completely cooled as well. Store in refrigerator to cool before transferring to freezer. Keep the lid on the jar loose as well until it is completely frozen. That way if it expands beyond capacity it will just lift the lid of rather than breaking.
I still use Ziploc bags for freezing breads, frozen fruits, berries, and such, as I have not found an alternative for those items. Ziplocs are convenient because they do not take up very much room, thus working well in my limited freezer space. Ziplocs are considered in the “safe” category as long as you don’t re-heat items in them in the microwave or such. They are a #5 plastic.
Hope that helps!
Any other tips to share anyone?