I’m thinking about buying some of these glass mason to jars to freeze soup in. They say they are freezer safe but I’m still paranoid about them exploding glass and soup all over my freezer.
I’m thinking about buying some of these glass mason to jars to freeze soup in. They say they are freezer safe but I’m still paranoid about them exploding glass and soup all over my freezer.
There are a ton of canning groups that can guide you on best practices, but just be sure to leave enough head space and you’ll be fine. The more fat in the soup the more head space is needed. When I freeze bone beef broth (very fatty, I don’t skim the fat cause I want it for later flavor) I’ll go as low as the top line on the curvature of the jar. But most only need an inch